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Baked Parmesan Crusted Salmon with Lemon Cream Sauce

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A restaurant-style baked salmon dish topped with a crispy parmesan crust and finished with a creamy, tangy lemon sauce for a rich yet fresh and elegant meal.

Ingredients

  • 4 salmon fillets
  • 2 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 tsp garlic powder
  • 1/2 cup grated parmesan cheese
  • 1/4 cup breadcrumbs (optional for extra crunch)
  • 2 tbsp butter
  • 2 garlic cloves (minced)
  • 3/4 cup heavy cream
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Place salmon fillets on the baking sheet and season with olive oil, salt, black pepper, and garlic powder.
  3. In a small bowl, mix parmesan cheese with breadcrumbs and a drizzle of olive oil to form the crust mixture.
  4. Press the parmesan mixture evenly onto the top of each salmon fillet.
  5. Bake for 15–20 minutes, or until the salmon is cooked through and the crust is golden and crisp.
  6. While the salmon bakes, melt butter in a pan over medium heat and sauté minced garlic until fragrant.
  7. Add heavy cream, lemon juice, and lemon zest, stirring until smooth and slightly thickened.
  8. Stir in Dijon mustard if using, then simmer gently for 2–3 minutes.
  9. Spoon the lemon cream sauce over the baked salmon and garnish with fresh parsley before serving.

Notes

  • Panko breadcrumbs can be used for extra crispiness in the crust.
  • Do not overbake the salmon to keep it moist and tender.
  • Half-and-half can replace heavy cream for a lighter sauce.
  • The sauce can be made ahead and gently reheated before serving.
  • Serve with rice, mashed potatoes, or roasted vegetables for a complete meal.

Nutrition

Find it online: https://cookedbymaya.com/baked-parmesan-crusted-salmon-with-lemon-cream-sauce/