Parmesan Crusted Salmon Recipe

parmesan crusted white wine dijon salmon in a baking dish

4.66 from 69 votes

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.

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 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

Notes

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

Nutrition