Parmesan Crusted Salmon (Print Version)
# Ingredients:
→ Salmon
01 -
1 side of fresh salmon (about 900g to 1.2kg)
02 -
3 to 4 tablespoons of Dijon mustard
→ Parmesan Topping
03 -
1/3 cup of grated parmesan cheese
04 -
2 tablespoons of freshly chopped dill
05 -
Cooking oil spray
06 -
1 cup of panko-style breadcrumbs
07 -
Melt 3 tablespoons of butter
08 -
A pinch of salt (around 1/2 tsp)
09 -
Zest of one lemon
10 -
Fresh parsley chopped (2 tablespoons)
11 -
Season with black pepper, as you like it
→ Creamy Lemon Sauce
12 -
Around 2 tablespoons of butter
13 -
A finely diced shallot
14 -
300ml of heavy cream
15 -
1 1/4 cups of dry white wine
16 -
1 tablespoon of Dijon mustard
17 -
Juice squeezed from half a lemon (2 to 3 tablespoons)
18 -
A sprinkle of sugar (1/2 tsp)
19 -
Taste and adjust salt and pepper
→ Garnishes
20 -
A few lemon wedges
21 -
Fresh dill for extra flavor
22 -
Some watercress
# Instructions:
01 -
Take the salmon out of the fridge so it’s closer to room temperature.
02 -
Fire up your oven at 200°C (about 390°F). Spread the panko crumbs on a baking tray, spray them with oil, and toast in the oven for 3-5 minutes till golden brown. Then transfer to a bowl.
03 -
Drizzle melted butter over the panko, and stir in parmesan, lemon zest, salt, dill, parsley, and a bit of pepper.
04 -
Cover a baking tray with aluminum foil. Put your salmon on top, coat it evenly with Dijon mustard, and sprinkle the crumb mix over it, pressing lightly so it sticks.
05 -
Put it in the oven for about 20 minutes to keep it moist, but adjust time depending on your preference. Once done, let the fish slide off the foil.
06 -
Use a medium-sized pan on medium-high heat. Melt butter, stir in shallot and let it cook for 2 minutes. Then pour in the wine and let it bubble for 5 minutes till it reduces.
07 -
Turn down the heat to medium. Mix in the cream, Dijon mustard, sugar, lemon juice, and a touch of salt and pepper. Let it simmer lightly for 2-3 minutes until it thickens. Tweak the taste if needed.
08 -
Place some watercress on your serving plate. Carefully transfer the salmon over it and remove the foil. Serve alongside the lemon sauce, with extra lemon wedges and dill.
# Notes:
01 -
You don’t need to worry about the skin—it’s fine with it on or off, but ask your fishmonger to get rid of the bones.
02 -
Panko breadcrumbs are your best bet for a great crunch compared to regular ones.
03 -
The sauce can be served room temperature after cooling if you prefer.