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.
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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.
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.
5-Star Review
“White wine sauce was AMAZING!! No Rookie in this Cookie recipe!! Thanks Becky!!” -James Berrey
Parmesan Crusted Salmon Recipe
Equipment
Ingredients
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
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
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.
Made this last night. Excellent. Substituted boneless skinless chicken breast halves for salmon, just increased (convection) roasting time to 40 minutes. Sauce was excellent, although just to change it up, might try serving the chicken on a bed of warmed marinara next time.
I would love to make this but it doesn’t say when to add the wine in. Wish this person was managing her blog better since others were asking before me even.
Not sure if the recipe was edited since initial post, but now it says to add the wine with the Dijon, crushed bullion cube and Worcestershire sauce.
So delicious. I will try make it
At what point do you add the wine? Does that go in at the same time as the milk? The instructions do not say….
This salmon is delicious! My husband said this recipe is definitely a keeper. Thanks so much!
It’s is delicious!!!
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.
I am confused on this as well! Glad I’m not alone! Maybe we just drink the wine while we make the sauce? Lol
Y’all are not alone! I was also confused here…thought I had mis-read! (Or had too much wine while cooking) ;)
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.
These are so adorable! I have a Walking Dead premier party to go to… now I know what I’m making!
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!
This look delicious.