PARMESAN CRUSTED WHITE WINE DIJON SALMON is our very favorite way to enjoy seafood! Salmon coated with a crispy garlic parmesan crust and drenched in an amazing white wine dijon. TO DIE FOR!
One of the most popular recipes on The Cookie Rookie is my Salmon with Avocado Salsa. I’ve been trying to top it every since I made it back in 2013. So far, no luck…until now! I’m not saying this Parmesan Crusted White Wine Dijon Salmon is better than the Salmon with Avocado Salsa, because they’re so so so very different (one is Whole 30 approved…and one isn’t haha), but these flavors are out of this world and it definitely is just as tasty in different ways. It may not be quite as healthy, but man it is SO GOOD! Lucky for us its super easy, sure to please the entire family, and incredibly full of flavor. THIS SAUCE! I could eat it with a spoon. You’ll agree once you try it!
This White Wine Dijon Sauce is the same sauce we used for the Chicken Cordon Bleu Meatballs. I CANNOT GET ENOUGH! It’s just the creamiest dreamiest sauce and it pairs so well with so many things. I can’t wait to try it on steak next. Utterly delectable!
I cannot wait for you guys to try this. Even though there’s cheese and a cream sauce…I still think this counts for all of your New Years Resolutions :). It’s salmon for goodness sake! (girl math).
Here’s to starting off 2017 with some of our favorite recipes so far. It’s going to be a good year! Enjoy!
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 lb Alaskan salmon filet (or 4-6 salmon fillets)
- 1/3 cup Panko breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 2 garlic cloves, minced
- 1 teaspoon each; fresh parsley, thyme and chives; finely chopped
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 4 tablespoons (1/4 cup) unsalted butter, melted
- 1 fresh lemon
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1-cup milk
- ¼ teaspoon ground black pepper
- ¼ cup heavy cream
- 2 teaspoons Dijon mustard
- ½ chicken bouillon granule cube, crushed
- ½ teaspoon Worcestershire Sauce
- ¼ cup white wine
- Preheat oven to 400 degrees F. Line a large baking sheet with foil or parchment paper. Place the salmon filet on the baking sheet.
- In a small bowl, combine breadcrumbs, Parmesan, garlic, salt, pepper and herbs. Mix well. Add melted butter and mix.
- Spread herb/butter mixture over the top of the salmon filet and press down slightly.
- Transfer salmon to oven and bake 10-12 minutes or until salmon is cooked through and crust is golden. If necessary, turn the oven to broil for 1-2 minutes, but watch closely so crust doesn’t burn.
- Melt butter in a medium skillet over medium heat. Sprinkle butter with flour and whisk until smooth, 1-2 minutes. Continue whisking while slowly pouring in the milk, cream and pepper. Whisk until sauce is smooth. Add the Dijon mustard, crushed bouillon cube and Worcestershire sauce. Continue cooking over medium-low heat, stirring constantly until the sauce thickens.
- Leave sauce in the pan and cover the pan with a paper towel (to absorb any excess moisture). Be sure paper towel doesn’t touch the sauce. When ready to use, remove the paper towel and reheat the sauce. Serve immediately.
- Drizzle salmon with squeeze of fresh lemon juice and serve with White Wine Dijon Cream Sauce – you just might think you have died and gone to Heaven?