Parmesan Crusted Salmon

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.

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!

What’s in This Parmesan Crusted Salmon Recipe?

• Salmon: I like wild Alaskan salmon since it is low in fat and full of flavor.
• Breadcrumbs: Panko breadcrumbs create a super crispy topping.
• Cheese: Parmesan cheese crisps up wonderfully and adds a bit of saltiness to the topping.
• Garlic: Adds a savory and earthy flavor to the fish.
• Fresh Herbs: Parsley, thyme, and chives add freshness to the fish.
• Butter: Unsalted butter helps the topping stay together and stick to the fish and forms the base of the sauce.
• Lemon: Fresh lemon juice adds a pop of freshness and acidity to the fish that balances out the rich sauce and topping.
• Flour: All-purpose flour thickens the sauce.
• Milk: Helps create a creamy sauce base.
• Heavy Cream: Helps thicken and enrich the sauce.
• White Wine: Adds balancing acidity to the sauce that helps cut the creaminess.
• Mustard: Dijon mustard adds a bit of tanginess to the sauce.
• Bouillon: Chicken bouillon enriches the sauce with rich umami and salty flavors.
• Worcestershire Sauce: Enhances the umami flavor of the sauce.

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

By submitting this form, you consent to receive emails from The Cookie Rookie.

Tips for Success

• Pat the salmon filets dry with paper towels to remove excess moisture before applying the crust. This helps it stick.
• 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 for a few minutes before serving. This allows the juices to redistribute throughout the fish, resulting in a more moist and flavorful end product.

How to Store and Reheat

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.

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

Print Rate Pin

Parmesan crusted salmon is drenched in an amazing white wine sauce. This dijon salmon is such a flavorful meal and super easy to make, too.

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

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Equipment

• Baking Sheet

Ingredients 

1x2x3x

For the Salmon

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

For the White Wine Dijon Cream Sauce

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

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 400°F. Line a large baking sheet with foil or parchment paper. Place the salmon filet 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 teaspoon ground black pepper, ½ teaspoon kosher salt, 1 teaspoon chopped fresh parsley, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh chives, 4 tablespoons unsalted butter
• Spread the herb/butter mixture over the top of the salmon filet and press down slightly.
  2 pounds 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 tablespoons unsalted butter
• Sprinkle the butter with the flour and whisk until smooth, 1-2 minutes.
  2 tablespoons 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 teaspoons Dijon mustard, ½ chicken bouillon cube, ½ teaspoon 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

Becky’s Tips

Storage: Store Parmesan crusted salmon in an airtight container in the refrigerator for up to 3 days.

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 oven to 400°F. Line a large baking sheet with foil or parchment paper. Place the salmon filet 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 teaspoon of ground black pepper, ½ teaspoon of kosher salt, 1 teaspoon of chopped fresh parsley, 1 teaspoon of chopped fresh thyme, and 1 teaspoon of chopped fresh chives. Mix well, then add 4 tablespoons of melted unsalted butter and mix again.

Press the Crust on the Salmon: Spread the herb/butter mixture over the top of 2 pounds 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.

Melt the Butter: While the salmon bakes, make the white wine Dijon cream sauce: melt 2 tablespoons of unsalted butter in a medium skillet set over medium heat.

Make a Roux: Sprinkle the butter with 2 tablespoons of all-purpose flour and whisk until smooth, 1-2 minutes.

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

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.

More Salmon Recipes To Try

• Salmon with Avocado
• Brown Sugar Salmon
• Lemon Butter Salmon in Parchment Paper
• Air Fryer Salmon