This Parmesan Crusted Salmon Recipe comes together in about 30 minutes and bakes in the oven for a quick and easy weeknight dinner that your family will absolutely love! Perfect for busy weeknights when you need to whip up something wholesome in a flash!
Ingredient Breakdown
Let’s dive into the pantry! Here’s what you’ll need to create this scrumptious dish:
Salmon
- 2 lbs Alaskan salmon filets: Fresh or thawed, this is the star of the show. Salmon is rich in omega-3 fatty acids, making it a healthy choice for your family!
Crust Mixture
- ⅓ cup Panko breadcrumbs: This gives the salmon a crunchy, golden crust.
- ⅓ cup freshly grated Parmesan cheese: For that savory, cheesy flavor we love!
- 2 cloves garlic (minced): You can never go wrong with garlic, it adds a fragrant touch!
- 1 tsp ground black pepper: A couple pinches will elevate the flavor.
- ½ tsp kosher salt: To enhance all the other delicious flavors.
- 1 tsp chopped fresh parsley, 1 tsp chopped fresh thyme, 1 tsp chopped fresh chives: Fresh herbs add brightness, these are a must!
Sauce Ingredients
- 4 tbsp unsalted butter (melted): Butter makes everything better (am I right?).
- 2 tbsp all-purpose flour: To thicken our creamy sauce.
- 1 cup milk and ¼ cup heavy cream: For a rich and creamy texture.
- ¼ tsp ground black pepper: Just a touch for flavor.
- ¼ cup white wine: Adds depth, trust me on this.
- 2 tsp Dijon mustard: A little tanginess to balance it all out!
- ½ chicken bouillon cube (crushed): For that savory goodness.
- ½ tsp Worcestershire sauce: A bit of umami magic.
For Serving
- 1 whole lemon (halved): Fresh lemon juice brightens the dish and brings it all together.
How to Make Parmesan Crusted Salmon
Alright, let’s get cooking! Follow these easy steps to create your new family favorite:
Preheat the oven to 400°F (200°C): Get that oven warmed up while you prep your ingredients, it’ll ensure your salmon gets cooked to perfection!
Prepare Your Baking Sheet: Line a large baking sheet with foil or parchment paper; this makes cleanup a breeze.
Place the Salmon: Take your beautiful salmon filets and place them on the baking sheet.
Make the Crust Mixture: In a small bowl, combine the Panko breadcrumbs, Parmesan cheese, minced garlic, salt, pepper, and those lovely herbs. Mix well. Then add the melted butter and stir until it’s all stuck together, you want a nice, crumbly texture!
Coat the Salmon: Spread the herb/butter mixture generously over the top of the salmon filets, pressing down slightly so it sticks. This crust is about to make your salmon sing!
Bake the Salmon: Pop the salmon in your preheated oven and bake for 10-12 minutes. Keep an eye on it, you’re aiming for golden brown and cooked through to an internal temperature of 145°F (63°C). If necessary, turn the oven to broil for an extra 1-2 minutes to get that crust extra crispy but stay close, you don’t want it to burn!
Make the White Wine Dijon Cream Sauce: While the salmon bakes, grab a medium skillet. Melt the 2 tbsp of butter over medium heat. Sprinkle in the flour and whisk until smooth (1-2 minutes), this is your roux.
Add Dairy: Gradually pour in the milk & heavy cream, whisking until the sauce thickens and is smooth.
Flavor it Up: Add the white wine, Dijon mustard, crushed bouillon cube, and a dash of Worcestershire sauce. Cook over medium-low heat, stirring constantly until the sauce thickens. Leave it in the pan and cover with a paper towel (helps to absorb excess moisture) until you’re ready to serve.
Squeeze & Serve: After the salmon has cooked, drizzle it with fresh lemon juice and then serve it alongside your white wine Dijon cream sauce. Trust me; it’s going to blow your mind!
If you loved this recipe, be sure to check out my Sheet Pan Lemon Garlic Butter Salmon or my Crispy Rice Spicy Salmon!
Why This Recipe Works
Quick & Easy
This Parmesan Crusted Salmon comes together in under 30 minutes. Seriously, you’re minutes away from an incredible dinner.
Minimal Cleanup Required
The beauty of this meal is that it requires just one baking sheet and a skillet. That means less time cleaning and more time enjoying your family!
Loaded with Tons of Flavor
The combination of crispy Panko, rich Parmesan, and fresh herbs creates a crust packed with flavor, your taste buds will thank you!
Comfort Food
It’s comfort food at its finest. You’ve got creamy, cheesy, and comforting vibes all in one dish!
Customizable
Want to switch it up? You can use whatever ingredients you have on hand! Have some leftover herbs? Toss them in!
Serving & Storage Tips
What to Serve With This
This Parmesan Crusted Salmon is delightful when served alongside:
- Steamed asparagus or green beans
- A fresh garden salad with vinaigrette
- Roasted potatoes or quinoa
Storage
Store leftovers in the refrigerator for up to 3 days.
Reheating Instructions
To reheat, gently warm the salmon in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through, ensuring it doesn’t dry out.
Freezer Friendly
Unfortunately, since the salmon can dry out, I wouldn’t recommend freezing this dish. Best enjoyed fresh!
With its quick prep time, minimal cleanup, and comforting flavors, this Parmesan Crusted Salmon Recipe is sure to make it onto your family’s weeknight menu! Whether you’re looking to impress or just want to enjoy a special meal at home, this dish ticks every box. Happy cooking, y’all!
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Easy Parmesan Crusted Salmon
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
This Parmesan Crusted Salmon comes together in about 30 minutes, making it a quick and easy weeknight dinner that your family will love.
Ingredients
- 2 lbs Alaskan salmon filets
- ⅓ cup Panko breadcrumbs
- ⅓ cup freshly grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tsp ground black pepper
- ½ tsp kosher salt
- 1 tsp chopped fresh parsley
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh chives
- 4 tbsp unsalted butter (melted)
- 2 tbsp all-purpose flour
- 1 cup milk
- ¼ cup heavy cream
- ¼ tsp ground black pepper
- ¼ cup white wine
- 2 tsp Dijon mustard
- ½ chicken bouillon cube (crushed)
- ½ tsp Worcestershire sauce
- 1 whole lemon (halved)
Instructions
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with foil or parchment paper.
- Place the salmon filets on the baking sheet.
- In a small bowl, combine Panko breadcrumbs, Parmesan cheese, minced garlic, salt, pepper, and herbs. Mix well, then add melted butter and stir until crumbly.
- Spread the mixture generously over the salmon filets, pressing down slightly.
- Bake for 10-12 minutes or until golden brown and cooked through (145°F or 63°C). Optionally broil for an extra 1-2 minutes for crispiness.
- In a medium skillet, melt 2 tbsp of butter over medium heat. Sprinkle in flour and whisk until smooth (1-2 minutes).
- Gradually add milk and heavy cream, whisking until the sauce thickens.
- Add white wine, Dijon mustard, crushed bouillon cube, and Worcestershire sauce. Cook until thickened, then cover with a paper towel.
- Squeeze fresh lemon juice over salmon before serving with the white wine Dijon cream sauce.
Notes
This dish can be served with steamed asparagus, green beans, or a fresh salad. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 60mg