Parmesan-Crusted Salmon With Creamy Herb Sauce Recipe
Prep Time:
15 minutes
Cook Time:
12 minutes
Servings:
3 Servings
Ingredients
  • ½ cup plain panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 tablespoon chopped parsley
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 3 tablespoons unsalted butter, melted
  • 1 pound salmon filets
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon unsalted butter
  • 1 clove minced garlic
  • 1 tablespoon all-purpose flour
  • ½ cup white wine
  • ¾ cup heavy cream
  • 1 teaspoon Dijon mustard
  • Zest of ½ lemon
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped chives
  • salt, to taste
  • pepper, to taste
Directions
  1. Preheat the oven to 425 F.
  2. Line a small baking sheet with aluminum foil and spray to coat with cooking spray. Set aside.
  3. In a small bowl, stir to combine panko, Parmesan, 1 tablespoon chopped parsley, ⅛ teaspoon salt, and ⅛ teaspoon pepper.
  4. Add 3 tablespoons melted butter and mix to combine. Set aside.
  5. Season the salmon fillets on both sides with salt and pepper.
  6. Transfer the salmon to the prepared baking sheet, spacing each fillet at least 1 inch apart.
  7. Top evenly with panko mixture.
  8. Bake for 12 to 15 minutes until golden brown and the internal temperature of the salmon reaches 145 F.
  9. In the meantime, prepare the sauce: Heat butter and garlic in a medium skillet over low heat, stirring, until garlic is fragrant and butter is melted.
  10. Add flour and cook, stirring, for 1 minute.
  11. Whisk in wine and bring to a simmer.
  12. Slowly whisk in cream, and cook, whisking, until thickened enough to coat the back of a spoon.
  13. Remove sauce from heat and whisk in mustard, lemon zest, and herbs. Season to taste with salt and pepper.
  14. Spoon sauce over cooked salmon and serve hot with rice, veggies, and other side dishes as desired.