Description
A quick weeknight meal featuring crispy panko-parmesan topping and tender, flaky salmon, paired with a rich lemon cream sauce.
Ingredients
Scale
- 1 side of salmon (1 – 1.4 kg / 2 – 2.8 lb)
- 3–4 tbsp Dijon mustard
- 1 cup panko breadcrumbs (50g)
- Oil spray
- 50g / 3 tbsp butter, melted
- 1/3 cup grated parmesan, store-bought (or 1/2 cup fresh grated)
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped fresh dill
- Zest of 1 lemon
- 1/2 tsp salt
- Pepper, to taste
- 30g / 2 tbsp butter
- 1 eschalot, finely chopped
- 1 1/4 cups dry white wine
- 1 1/2 cups heavy cream / thickened cream
- 1 tbsp Dijon mustard (for the sauce)
- 2 1/2 tbsp lemon juice (plus more to taste)
- 1/2 tsp sugar
- Salt and pepper, to taste
- Watercress, for serving
- Lemon wedges, for garnish
- Fresh dill, for garnish
Instructions
- Take the salmon out of the fridge to bring it to room temperature. Preheat the oven to 200°C / 390°F (180°C fan).
- Spread panko on a baking tray, spray generously with oil, and bake for 3 to 5 minutes until light golden brown. Scrape into a bowl immediately.
- Add melted butter to the panko and stir, then combine remaining Parmesan crumb ingredients.
- Line the same tray with foil. Place salmon on the foil and spread a thin coating of Dijon mustard on the salmon with a butter knife.
- Sprinkle the crumb mixture all over the salmon. Bake for 20 minutes until the salmon is juicy, and the crust is golden.
- Remove from the oven. Use an egg flip or butter knife to loosen the salmon from the foil.
- Plate watercress on a serving platter, lift the salmon with the foil, and gently slide the foil out from under it.
- Serve with the lemon cream sauce and lemon wedges on the side.
Notes
For added texture, toast the panko breadcrumbs before topping the salmon. Ensure the salmon is at room temperature before baking for even cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 filet
- Calories: 520
- Sugar: 3g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 90mg