Baked Parmesan Cursted Salmon
by Nagi, Recipe Tin Eats

(seafood)

A simple showstopper salmon recipe! Fantastic centrepiece for a special occasion yet easy enough for midweek. Don't skip the sauce! It makes all the difference to this dish because the salmon is not marinated. Though made with cream, it is not rich, it's quite tangy - perfect pairing with rich salmon.

Baked Parmesan Cursted Salmon
Baked Parmesan Cursted Salmon

Yield: 6 - 8 servings
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

Ingredients

2 - 2.8 lb salmon
3 - 4 Tbsp Dijon mustard

Parmesan Crumb
1 C Panko breadcrumbs
Oil spray
3 Tbsp butter, melted
⅓ C grated Parmesan
2 Tbsp parsley, finely chopped
2 Tbsp fresh dill, finely chopped
Zest of 1 lemon
Salt
Pepper

Lemon Cream Sauce

Instructions
  1. Bring salmon to room temperature. Preheat oven to 350°F.
  2. Spread Panko on baking sheet, spray generously with oil and bake for 3 to 5 min. until light golden brown. Scrape into bowl immediately.
  3. Add butter and stir, then add remaining Parmesan Crumb ingredients.
  4. Line same bake sheet with foil. Place salmon on foil. Spread thin coating of Dijon on salmon using a table knife.
  5. Sprinkle the Parmesan Crumb all over.
  6. Bake for 20 min.
  7. Remove from oven. Loosen salmon from foil using table knife. Skin will stick to the foil. Use foil to lift the salmon to serving platter, then remove the foil.
  8. Serve with Lemon Cream Sauce