It’s been a while since I last shared a seafood/fish recipe and so the perfect time to pull out this classic parmesan and herb crusted salmon with lemon cream sauce. This dish is so quick and easy to make and yet so full of flavour! The fish, which can be a lot of different types of fish including salmon, trout, tilapia, cod, etc, is coated with breadcrumbs, parmesan and herbs and baked until the fish is tender and the crust is golden brown and crispy. Everything is then finally topped off with a fresh creamy lemon sauce which brings everything together perfectly. This dish is great for busy work nights and it’s impressive enough for guests!
Parmesan and Herb Crusted Salmon with Lemon Cream Sauce
A quick and easy baked salmon topped with crispy panko and parmesan in bright and tasty lemon cream sauce.
ingredients
- 1 1/2 pounds salmon (or trout, tilapia, cod, etc)
- 2 tablespoons dijon mustard
- 1 cup panko breadcrumbs (gluten-free for gluten-free)
- 2 tablespoons butter, melted
- 1/2 cup parmigiano reggiano (parmesan), grated
- 2 tablespoons parsley, chopped
- 2 tablespoons dill, chopped
- zest of 1 lemon
- salt and pepper to taste
- 1 tablespoon butter
- 1 shallot, finely diced
- 1 gloves garlic, chopped
- 1 cup heavy cream
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- salt and pepper to taste
For the salmon:
For the lemon sauce:
directions
- Spread the dijon mustard over the fish, press on the mixture of the breadcrumbs, butter, parmesan, parsley, dill, zest, salt and pepper, place on a baking sheet and bake in a preheated 400F/200C oven until the fish is just cooked and the breadcrumbs are lightly golden brown, about 10-15 minutes.
- Melt the butter in a small saucepan over medium-high heat, add the shallots and cook for a minute, add the garlic cook for a minute, add the heavy cream, mix in the mustard, lemon juice salt and pepper, bring to a boil, reduce the heat and simmer for 2 minutes.
For the lemon sauce:
Option: Use regular breadcrumbs instead of pnako.
Lemon Pepper Parmesan Roast Trout
Asparagus and Lemon and Basil Ricotta Stuffed Salmon Rolls with Lemon Sauce
Cilantro Lime Salmon
Seared Salmon in Dill Avodaise (Avocado Hollandaise) Sauce
Salmon in a Tomato and Feta Sauce (aka Salmon Saganaki)
Cod in a Tomato Lemon Butter Sauce
Blackberry Balsamic Trout
Crispy Parmesan Crusted Chicken
Hello Kevin: I have been following your website and delicious recipes for a few years and greatly enjoy receiving emails from you with your recipes, thank you!
I would like to make a suggestion please: you often make suggestions at the end of the recipe to substitute this for that or how to cook in the oven vs the slow cooker, etc. However, when I print the recipe, your comments don't print. I would like to have your comments print out along with the recipe as they are helpful.
Thank you.
Donnell
What a delicious recipe it is! I never heard of it before. So I will try to make it at home.
Hi Kevin,
I use your recipes all the time, and I made this one last night, served with some simple roasted potatoes. My husband loved it so much that he suggested I leave you a comment to say so. It was easy, and delicious! It is also worth mentioning that the sauce tasted great on the potatoes as well. Thank you for not only this, but all the wonderful recipe ideas you’ve given me!
Caitlin
Would it be possible to replace the cream with a rich yogurt? Would you need to add anything or change any of the other ingredients?
Jan Briggs: You could use a rich yogurt and I would remove the pan from the heat after adding the garlic and let it cool a bit before adding the yogurt so that it does not curdle. Enjoy!
Hi Kevin,
I would like to prepare this dish for Christmas Eve. I am serving 12 guests, so I was thinking of preparing a large salmon fillet on a large cookie sheet. Could you please let me know if the salmon needs to be flipped over mid-way through baking time? Do you think that if I modify your ingredient amounts that I could accomplish the same flavour/finished dish?
Any suggestions that you can offer would be greatly appreciated!
Thanks in advance,
Sonja
This recipe works perfectly as written for a large salmon fillet with the only change being required is to double or triple the topping ingredients as required to cover the salmon. (You will not have to flip the salmon.) Enjoy!