Go Back
Baked Parmesan Crusted Salmon

Baked Parmesan Crusted Salmon

Baked Parmesan Crusted Salmon is a refined yet approachable dish that transforms a simple salmon fillet into a restaurant-worthy centerpiece. With a golden, herbed crumb topping and a silky lemon cream sauce, this recipe delivers elegance, balance, and comfort—all achieved with minimal effort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: European, French
Calories: 510
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 1.2 kg salmon side pin bones removed and patted dry
  • 3.5 tbsp Dijon mustard smooth and high-quality
For the Parmesan Crumb Topping
  • 50 g panko breadcrumbs Japanese-style for maximum crunch
  • 50 g unsalted butter melted
  • 0.33 cup grated Parmesan cheese or ½ cup if freshly grated for richer flavor
  • 2 tbsp fresh parsley finely chopped
  • 2 tbsp fresh dill finely chopped
  • 1 piece lemon zest zest of 1 lemon for aroma
  • 0.5 tsp fine sea salt
  • black pepper freshly ground, to taste
  • oil spray for pre-toasting crumbs
For the Lemon Cream Sauce
  • 30 g unsalted butter
  • 1 small eschalot (shallot) finely chopped
  • 1.25 cups low-sodium chicken broth used instead of wine for a non-alcoholic option
  • 1.5 cups heavy cream also known as thickened cream
  • 1 tbsp Dijon mustard
  • 2.5 tbsp fresh lemon juice
  • 0.5 tsp sugar to balance acidity
  • salt and pepper to season the sauce
For Serving
  • fresh watercress for garnish
  • 1 piece lemon cut into wedges for serving
  • fresh dill optional, for garnish

Method
 

  1. Step 1: Prepare the Salmon and Oven — Preheat oven to 200°C / 390°F (180°C fan). Line a baking tray with foil. Pat salmon dry and allow to sit at room temperature for 20 minutes before baking.
  2. Step 2: Toast the Panko — Spread panko on a tray, spray lightly with oil, and bake for 3–5 minutes until golden. Transfer to a bowl immediately to prevent over-browning.
  3. Step 3: Make the Parmesan Crumb Mixture — Combine toasted panko with melted butter, Parmesan, parsley, dill, lemon zest, salt, and pepper. Mix until evenly moistened.
  4. Step 4: Coat the Salmon — Place salmon on the prepared tray, spread Dijon mustard evenly over the surface, and press the Parmesan crumb mixture on top to coat.
  5. Step 5: Bake the Salmon — Bake for 20 minutes, or until the crust is golden and the salmon flakes easily with a fork. The center should remain slightly translucent for a moist result.
  6. Step 6: Prepare the Lemon Cream Sauce — In a saucepan, melt butter and sauté shallot for 2 minutes. Add broth and bring to a rapid boil, reducing by three-quarters. Lower heat and stir in cream, Dijon, lemon juice, sugar, salt, and pepper. Simmer 2–3 minutes until slightly thickened.
  7. Step 7: Assemble and Serve — Carefully loosen salmon from the foil and transfer to a serving platter over a bed of watercress. Serve with warm lemon cream sauce, lemon wedges, and a sprinkle of fresh dill.

Notes

For an alcohol-free version, replace white wine with chicken broth and a splash of white wine vinegar. Toasting the breadcrumbs ensures a crisp crust. The sauce should lightly coat the back of a spoon—if too thick, add a tablespoon of warm cream or broth. Do not freeze after baking; the crumb will soften. Prepare crumb and sauce ahead for easy entertaining.