37g Protein Baked Parmesan Crusted Salmon

When it comes to easy weeknight dinners that feel like a special occasion, baked Parmesan crusted salmon with lemon cream sauce ticks all the boxes. Did you know that salmon is packed with omega-3 fatty acids, giving it that heart-healthy twist we all crave? Picture this: a beautifully crisp topping, a tender, flaky fillet underneath, and a rich, luscious sauce drizzled over the top. It’s not just a meal; it’s an experience!

Print

Why This Baked Parmesan Crusted Salmon with Lemon Cream Sauce Never Fails

There are family recipes that become staples, and then there are the recipes that elevate your weekday meals to a dining experience. Enter this baked Parmesan crusted salmon with lemon cream sauce. Not only is it ridiculously easy to make, but it also brings a fancy restaurant vibe right into your kitchen. The combination of textures—the crispy topping complements the moist fish—and flavors—the sharpness of Dijon mustard paired with the buttery cream sauce—is an absolute winner. Trust me, your family will be asking for seconds!

The Essentials

• 1 (1 – 1.4 kg / 2 – 2.8 lb) side of salmon (Note 1)
• 3-4 tbsp Dijon mustard
• 1 cup panko breadcrumbs (50g) (Note 2)
• Oil spray
• 50g / 3 tbsp butter, melted
• 1/3 cup grated parmesan, store bought (1/2 cup fresh grated) (Note 3)
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh dill
• Zest of 1 lemon
• 1/2 tsp salt
• Pepper
• 30g / 2 tbsp butter
• 1 eschallot, finely chopped (Note 4)
• 1 1/4 cups dry white wine (Note 5)
• 1 1/2 cups heavy cream / thickened cream
• 1 tbsp Dijon mustard
• 2 1/2 tbsp lemon juice (plus more to taste)
• 1/2 tsp sugar
• Salt and pepper
• Watercress
• Lemon wedges
• Fresh dill

Step-by-Step Method

1. Take the salmon out of the fridge to bring to room temperature.
2. Preheat the oven to 200°C / 390°F (180°C fan).
3. Spread panko on a baking tray, spray generously with oil, then bake for 3 to 5 minutes until light golden brown (Note 6). Scrape into a bowl immediately.
4. Add butter and stir, then add remaining Parmesan Crumb ingredients.
5. Line the same tray with foil. Place the salmon on the foil.
6. Spread Dijon on the salmon using a butter knife—just a thin coating, like buttering toast.
7. Sprinkle the crumb all over.
8. Bake for 20 minutes for just-cooked juicy perfection or to taste (Note 7).
9. Remove from the oven. Loosen the salmon from the foil using an egg flip or butter knife—the skin will hopefully be stuck to the foil.
10. Plate watercress on a serving platter.
11. Use foil to lift the salmon onto watercress on the serving plate, then slide out the foil from under it (see video under the recipe). Serve with lemon cream sauce and lemon wedges on the side.

Nutrition Breakdown

This exquisite dish serves six and contains approximately 500 calories per serving, with 37 grams of protein, 30 grams of fat, and 15 grams of carbohydrates. Its luxurious sauce does provide some additional calories, but balanced with the nutrients from the salmon, it’s a wonderful treat. Plus, you get beneficial omega-3s that your heart will thank you for!

Perfect Pairings

To serve this dish, consider a light and refreshing side salad or perhaps some steamed asparagus with lemon. A glass of crisp white wine works beautifully alongside, bringing out the citrus notes of the sauce. Ideal for spring gatherings or cozy family dinners, this salmon dish keeps its charm year-round.

How to Store It Right

If you find yourself with leftovers (though I doubt that will happen), you can store baked salmon in the fridge for up to three days. Just be sure to keep it in an airtight container. For longer storage, wrap it tightly and keep it in the freezer for up to two months. When it’s time to enjoy it again, gently reheat in the oven for the best texture—microwaving can make it rubbery!

Expert Tips

• For a crispier topping, try broiling the salmon for the last 2-3 minutes of cooking time.
• If you’re feeling adventurous, add a sprinkle of smoked paprika to the panko mixture for an exciting flavor twist.
• Ensure the cream sauce simmers gently; boiling can lead to separation.
• If you want to make it a one-pan dinner, add seasoned veggies like potatoes and carrots to the tray with the salmon for a complete meal!
• If you prefer a tangier kick, swap out half of the heavy cream for Greek yogurt in the sauce—just be sure to stir it in gently.

Flavor Experiments

• Seasonal Twist: Add some fresh, diced tomatoes and basil to the crumb mix for a light summertime flavor profile.
• Gourmet Variation: Infuse your heavy cream with a hint of truffle oil for a rich, decadent sauce that shines at dinner parties.
• Playful Addition: Mix in a handful of crushed garlic chips for an extra crunch and a delicious garlic flavor.

Learn from My Mistakes

• Don’t skip bringing the salmon to room temperature before cooking; doing so ensures even cooking.
• Avoid over-baking; watch the salmon closely to prevent dryness. Use a meat thermometer to check for doneness (145°F / 63°C is perfect).
• Just because it looks delicious doesn’t mean you should skip the lemon wedges—those zesty bursts enhance every bite!
• If your cream sauce curdles, it’s likely due to cooking it too quickly; low and slow is the way to go.
• Ensure your panko is fresh to get that delightful crunch—stale crumbs can lead to sogginess.

What to Do with Leftovers

• Create a tasty salmon salad for lunch by flaking the leftover salmon, mixing it with mayonnaise, chopped celery, and a squeeze of lemon—they’ll love it on a fresh baguette!
• Incorporate the fish into a creamy pasta dish; just toss and warm it through, combining it with your favorite noodles for a quick weeknight meal.
• If you have extra lemon cream sauce, drizzle it over roasted vegetables for a divine side dish even the kids will gobble up!

Quick Questions

Can I use a different kind of fish?

Absolutely! While salmon’s rich flavor is ideal, other firm fish like cod or halibut also work well for this recipe. Just adjust your cooking time as needed.

What’s the best way to know my salmon is cooked?

The salmon should flake easily with a fork and have an opaque appearance at the thickest part. Alternatively, aim for an internal temperature of 145°F (63°C).

How can I make this dish in advance?

You can prepare the salmon and the crumb topping the night before. Just store them separately in the fridge and bake it fresh before serving.

Can I make a lighter version?

Yes! Consider using Greek yogurt instead of heavy cream for the sauce and cutting back on butter—the zest and Dijon will still give it plenty of flavor!