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!
Parmesan Crusted White Wine Dijon Salmon
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!
Ingredients
For the Salmon:
- 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
For the White Wine Dijon Cream Sauce:
- 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
Instructions
Directions for the salmon:
- 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.
Directions for White Wine Dijon Cream Sauce:
- 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 wine, 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.
To serve:
- 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?
- Enjoy!
Recipe Video
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This look delicious.heather (delicious not gorgeous)
eh, we can't all be whole30 friendly every day (; this sauce sounds amazing, and i'd be tempted to ditch the salmon and just eat it over pasta!karen
These are so adorable! I have a Walking Dead premier party to go to… now I know what I’m making!Kayla
This sounds and looks delicious! The ingredients includes a cup of white wine and the sauce is called white wine Dijon cream sauce but I do not see in the directions when to add the white wine.Kristen
I am confused on this as well! Glad I'm not alone! Maybe we just drink the wine while we make the sauce? LolNatalie
Y'all are not alone! I was also confused here...thought I had mis-read! (Or had too much wine while cooking) ;)Melissa
According to the Chicken Cordon Bleu Meatball recipe it says: Melt the butter in a medium skillet over medium heat. Sprinkle the flour over the butter and whisk until smooth, 1-2 minutes. Continue whisking while slowly pouring in the milk, cream and pepper. Whisk until sauce is smooth. Add in the Dijon mustard, crushed bouillon cube and Worcestershire sauce. Continue cooking over medium-low heat, stirring constantly until the sauce thickens. Once the sauce has thickened, remove from heat and stir in wine and Parmesan (if using). Stir until cheese has melted.Json Example
It's is delicious!!!free microsoft points
Get free Microsoft points from the mentioned website and enjoy the real gaming world.Karen
You make me speechless with the deliciousness you bring to my party every time! This look fantastically delicious! I can’t wait to see what you share in your next blog.Terr G
This salmon is delicious! My husband said this recipe is definitely a keeper. Thanks so much!Melissa
At what point do you add the wine? Does that go in at the same time as the milk? The instructions do not say....Abhishek
Nice post