Parmesan Crusted Salmon Recipe

parmesan crusted white wine dijon salmon in a baking dish

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4.66 from 69 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Seafood

Servings:

Author: Becky Hardin

Equipment

Baking Sheet

Ingredients

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 tsp 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 tsp 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

Video

Nutrition