Parmesan Crusted Salmon

By Becky Hardin

Published May 9, 2024

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Parmesan crusted salmon is my very favorite way to enjoy seafood! I love making salmon because it’s delicious and healthy-ish. This white wine Dijon salmon is coated with a crispy garlic Parmesan crust and drenched in an amazing white wine sauce. It’s such a flavorful meal and super easy to make, too. I love that I can have it on the table in just 25 minutes with minimal cleanup.

Easy Parmesan Crusted Salmon

This Parmesan crusted salmon may not be quite as healthy as other salmon recipes out there, but man it is so good! The white wine Dijon sauce is so good I could eat it with a spoon. It’s the same sauce I used for my favorite Chicken Cordon Bleu Meatballs. My whole family loves this Dijon salmon recipe. That’s right, this is the recipe that finally got my kids to try salmon!

Tips for Success

• Dry the salmon. Pat the salmon filets dry with paper towels to remove excess moisture before applying the crust. This helps it stick.
• Bake based on thickness. Aim for a bake time of 4-6 minutes per ½-inch of thickness. This ensures moist and flaky fish without drying it out.
• Let the salmon rest. let the salmon sit for a few minutes before serving. This allows the juices to redistribute throughout the fish, resulting in a more moist and flavorful end product.

Recipe Card

Parmesan Crusted Salmon Recipe

4.66 from 69 votes

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 4

Author: Becky Hardin

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Parmesan crusted salmon is drenched in an amazing white wine sauce for a flavorful meal that's simple to prepare.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Baking Sheet

Ingredients 

1x2x3x

For the Salmon

• ▢ ⅓ cup Panko breadcrumbs
• ▢ ⅓ cup freshly grated Parmesan cheese
• ▢ 2 cloves garlic minced
• ▢ 1 tsp ground black pepper
• ▢ ½ tsp kosher salt
• ▢ 1 tsp chopped fresh parsley
• ▢ 1 tsp chopped fresh thyme
• ▢ 1 tsp chopped fresh chives
• ▢ 4 tbsp unsalted butter melted (½ stick)
• ▢ 2 lbs. Alaskan salmon filets
• ▢ 1 whole lemon halved

For the White Wine Dijon Cream Sauce

• ▢ 2 tbsp unsalted butter (¼ stick)
• ▢ 2 tbsp all-purpose flour
• ▢ 1 cup milk
• ▢ ¼ cup heavy cream
• ▢ ¼ teaspoon ground black pepper
• ▢ ¼ cup white wine
• ▢ 2 tsp Dijon mustard
• ▢ ½ chicken bouillon cube crushed
• ▢ ½ tsp Worcestershire sauce

Instructions 

• Preheat oven to 400°F. Line a large baking sheet or pan with foil or parchment paper. Place the salmon on the baking sheet.
• In a small bowl, combine the breadcrumbs, Parmesan, garlic, salt, pepper, and herbs. Mix well, then add the melted butter and mix again.
  ⅓ cup Panko breadcrumbs, ⅓ cup freshly grated Parmesan cheese, 2 cloves garlic, 1 tsp ground black pepper, ½ tsp kosher salt, 1 tsp chopped fresh parsley, 1 tsp chopped fresh thyme, 1 tsp chopped fresh chives, 4 tbsp unsalted butter
• Spread the herb/butter mixture over the top of the salmon filet and press down slightly.
  2 lbs. Alaskan salmon filets
• Transfer the salmon to the preheated oven and bake for 10-12 minutes, or until golden brown and cooked through to 145°F. If necessary, turn the oven to broil for 1-2 minutes, but watch closely so the crust doesn’t burn.
• While the salmon bakes, make the white wine Dijon cream sauce: melt the butter in a medium skillet set over medium heat.
  2 tbsp unsalted butter
• Sprinkle the butter with the flour and whisk until smooth, 1-2 minutes.
  2 tbsp all-purpose flour
• Continue whisking while slowly pouring in the milk, cream, and pepper. Whisk until the sauce is smooth.
  1 cup milk, ¼ cup heavy cream, ¼ teaspoon ground black pepper
• Add the wine, Dijon mustard, crushed bouillon cube, and Worcestershire sauce. Continue cooking over medium-low heat, stirring constantly until the sauce thickens.
  ¼ cup white wine, 2 tsp Dijon mustard, ½ chicken bouillon cube, ½ tsp Worcestershire sauce
• Leave the sauce in the pan and cover the pan with a paper towel (to absorb any excess moisture). Be sure the paper towel doesn’t touch the sauce. When ready to use, remove the paper towel and reheat the sauce. Serve immediately.
• Once the salmon is cooked through, drizzle it with a squeeze of fresh lemon juice and serve with the White Wine Dijon Cream Sauce.
  1 whole lemon

Serving: 0.5poundCalories: 653kcalCarbohydrates: 14gProtein: 52gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 201mgSodium: 761mgPotassium: 1311mgFiber: 1gSugar: 4gVitamin A: 1051IUVitamin C: 9mgCalcium: 217mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Parmesan Crusted Salmon Step by Step

Make the Parmesan crust: Preheat the oven to 400°F and line a large baking pan with foil or parchment paper. Place the salmon filets on the baking sheet. In a small bowl, combine ⅓ cup of Panko breadcrumbs, ⅓ cup of freshly grated Parmesan cheese, 2 cloves of minced garlic, 1 tsp of ground black pepper, ½ tsp of kosher salt, 1 tsp of chopped fresh parsley, 1 tsp of chopped fresh thyme, and 1 tsp of chopped fresh chives. Mix well, then add 4 tbsp of melted unsalted butter and mix again.

Press the crust on the salmon: Spread the herb/butter mixture over the top of 2 lbs. of Alaskan salmon filets and press down slightly.

Bake the salmon: Transfer the salmon to the preheated oven and bake for 10-12 minutes, or until golden brown and cooked through to 145°F. If necessary, turn the oven to broil for 1-2 minutes, but watch closely so the crust doesn’t burn.

Make the cream sauce: Melt 2 tbsp of unsalted butter in a medium skillet set over medium heat.

Sprinkle the butter with 2 tbsp of all-purpose flour and whisk until smooth, 1-2 minutes.

Continue whisking while slowly pouring in 1 cup of milk, ¼ cup of heavy cream, and ¼ tsp of ground black pepper. Whisk until the sauce is smooth. Add ¼ cup of white wine, 2 tsp of Dijon mustard, ½ of a chicken bouillon cube, and ½ tsp of Worcestershire sauce. Continue cooking over medium-low heat, stirring constantly until the sauce thickens.

Cover the pan with a paper towel and let the sauce sit until you are ready to serve the salmon. Do not let the paper towel touch the sauce. When ready to eat the salmon, remove the paper towel and reheat. Serve immediately.

Serve the salmon: Once the salmon is cooked through, drizzle it with a squeeze of fresh lemon juice and serve with the white wine Dijon cream sauce.

How to Store

Store leftover Parmesan crusted salmon in an airtight container in the refrigerator for up to 3 days. I highly recommend enjoying this salmon chilled straight from the refrigerator, but if you must reheat, do so in a 300°F oven for 10-15 minutes.

Serving Suggestions

This delicious baked Parmesan salmon with white wine sauce is so delicious, it really doesn’t matter how you serve it. I love it best on a bed of homemade pasta to soak up all that extra sauce. For a healthier option, I like to serve it with some lemon Parmesan roasted broccoli.

more salmon recipes to try

Grilled Salmon with Avocado Salsa

Bourbon Brown Sugar Glazed Salmon

Lemon Butter Salmon in Parchment Paper

Air Fryer Salmon