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Parmesan Crusted Salmon

Parmesan Crusted Salmon with Velvety White Wine Sauce

This Parmesan Crusted Salmon is a quick, healthy, and flavorful dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Panko Breadcrumbs For a gluten-free option, use gluten-free breadcrumbs.
  • 1 cup Freshly Grated Parmesan Cheese Can substitute with nutritional yeast for a dairy-free version.
  • 2 cloves Garlic, minced
  • 1 tsp Ground Black Pepper
  • ½ tsp Kosher Salt
  • 1 tsp Fresh Parsley, chopped
  • 1 tsp Fresh Thyme, chopped
  • 1 tsp Fresh Chives, chopped
  • 4 tbsp Unsalted Butter, melted
  • 2 lbs Alaskan Salmon Filets Main protein.
  • 1 whole Lemon, halved For squeezing over salmon before serving.
For the White Wine Dijon Sauce
  • 2 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour
  • 1 cup Milk Can use almond milk for a dairy-free option.
  • ¼ cup Heavy Cream
  • ¼ tsp Ground Black Pepper
  • ¼ cup White Wine Use chicken broth for a non-alcoholic version.
  • 2 tsp Dijon Mustard
  • ½ cube Chicken Bouillon Cube, crushed Can substitute with vegetable bouillon for a vegetarian option.
  • ½ tsp Worcestershire Sauce

Equipment

  • Oven
  • Baking sheet
  • medium bowl
  • Skillet
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
  2. In a medium bowl, mix together panko breadcrumbs, Parmesan cheese, garlic, black pepper, salt, parsley, thyme, chives, and melted butter.
  3. Place the salmon fillets skin-side down on the baking sheet and spread the crust mixture over each fillet.
  4. Transfer the baking sheet to the oven and bake for 10-12 minutes until the crust is golden and the salmon is cooked.
  5. In a skillet over medium heat, melt 2 tablespoons of butter and whisk in the flour to form a roux. Cook for 1-2 minutes.
  6. Gradually whisk in milk and heavy cream, stirring continuously until thickened, about 3-5 minutes.
  7. Stir in white wine, Dijon mustard, crushed bouillon cube, and Worcestershire sauce, and let simmer for another 2-3 minutes.
  8. Remove salmon from the oven, drizzle with lemon juice, and serve with the white wine Dijon sauce.

Nutrition

Serving: 1filletCalories: 300kcalCarbohydrates: 15gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze without sauce for longer storage.

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