Parmesan Crusted Salmon Recipe with Creamy Herb Sauce

Omega 3-rich salmon is one of the healthiest types of fish you can eat and, as luck would have it, it also happens to be one of the tastiest. If there is one thing that can make salmon even better, it would be the addition of cheese. As developer Katie Rosenhouse says of her dressed salmon recipe: “Is there a dish that can’t have a touch of parmesan?” The parmesan crust, she tells us, complements the rich, fatty fish with its salty flavor, while the breadcrumbs add a “satisfying crunch.” As a finishing touch, she tops the fish fillets with an herb-enhanced béchamel sauce for optimal decadence.

Rosenhouse likes to serve this salmon with a side of green beans or asparagus, while a green salad with a tangy lemon vinaigrette like the one made by Ina Garten would also be the perfect accompaniment. If you also want something starchy, rice or roasted potatoes would work, as would a side of pasta topped with melted butter and parmesan.

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Collect ingredients for Parmesan Crusted Salmon with Creamy Herb Sauce

This dish starts with salmon fillets coated in a mixture of panko breadcrumbs, Parmesan cheese, chopped parsley, melted butter, salt and pepper. To make the sauce, you will also need white wine, heavy cream, garlic, Dijon mustard, lemon zest, chives and flour.

Step 1: Turn on the oven

Preheat the oven to 425 F.

Step 2: Prepare a Pan

Line a small baking sheet with foil and spray with cooking spray. Cancel.

Step 3: Season the breadcrumbs

In a small bowl, combine panko, Parmesan, 1 tablespoon chopped parsley, ⅛ teaspoon salt, and ⅛ teaspoon pepper.

Step 4: Add a little butter

Add 3 tablespoons of melted butter and mix. Cancel.

Step 5: Salt and pepper the salmon

Season the salmon fillets on both sides with salt and pepper.

Step 6: Place the Salmon on the Pan

Transfer the salmon to the prepared baking sheet, spacing each fillet at least 1 inch apart.

Step 7: Sprinkle the salmon with breadcrumbs

Top evenly with panko mixture.

Step 8: Cook the Salmon

Bake for 12 to 15 minutes until golden brown and the internal temperature of the salmon reaches 145 F.

Step 9: Sauté the Garlic

Meanwhile, prepare the sauce: Heat the butter and garlic in a medium skillet over low heat, stirring, until the garlic is fragrant and the butter is melted.

Step 10: Incorporate the flour

Add the flour and cook for 1 minute, stirring.

Step 11: Add the Wine

Add the wine and bring to a boil.

Step 12: Add the cream

Slowly stir in the cream and cook, whisking, until it thickens enough to coat the back of a spoon.

Step 13: Season the Sauce

Remove the sauce from the heat and stir in the mustard, lemon zest and herbs. Season to taste with salt and pepper.

Step 14: Pour the sauce over the salmon

Pour the sauce over the cooked salmon and serve hot with rice, vegetables and other side dishes of your choice.

Parmesan Crusted Salmon Recipe with Creamy Herb Sauce

How do I change the parmesan crusted salmon or creamy sauce?

If you don’t have panko breadcrumbs, you can use regular breadcrumbs in this recipe, or you can make your own from leftover bread or croutons. You can also opt for a low-carb recipe with a crust made from crushed walnuts or pork rinds. As for cheese, another type of hard, firm cheese like Pecorino Romano, Asiago, or Manchego could be used instead of Parmesan.

For the sauce, you can use milk, plain yogurt, or cream cheese as a substitute for heavy cream. You can also make a non-alcoholic version using white wine vinegar mixed 50-50 with water as a wine substitute. If you want to save time when preparing it, you can always use a jar of ready-made Hollandaise sauce. Stir in some chives and parsley if you have them, and maybe add another squeeze of lemon to brighten up the flavor. You can also opt for store-bought Alfredo sauce, as its parmesan flavor would complement the cheese in the crust.

How do I know when salmon is cooked?

One of the biggest mistakes you can make when cooking salmon is messing up the timing. If you undercook it, it leads to a risk of foodborne illness or an undesirable texture. This problem can be easily remedied by keeping the fish in the oven a few minutes longer, but overcooked fish is more difficult to resurrect. It tends to be dry and rubbery and can also leave a lingering odor in the home.

The best way to determine if your salmon is cooked is to use a meat thermometer. Once the internal temperature reaches 145 F, it’s time for the fish to come out of the oven. While a thermometer should always be your first line of defense, you can also use a backup method like poking the fish with a fork. If you can easily shuck the flesh, it should be done.

Read the original article on Chowhound.