Parmesan crusted salmon is one of my favorite recipes, especially when it comes to fish. The combination of the crisp crunchy top, the soft delicate fish, and the creamy tangy sauce all pair perfectly, both in taste and in texture, for the perfect seafood experience.
I must admit that for years I wasn’t too keen on fish. I never hated it. But, I really didn’t understand the hype or the price. As I’ve gotten older, I’ve experienced truly delicious fish dishes that have changed my perspective. The real game changer for me was a tilapia crab Rockefeller that I had twice a week before the restaurant took it off the menu. It was for a limited time only meal (lame).
Next, I became acutely aware of just how good seafood is for you. Quality seafood cannot be beaten when it comes to improving your health. Not only are iodine and other minerals and antioxidants plentiful in seafood, but so is DHA. DHA is so important to health that you should probably be eating seafood 3 times per week. From what I’ve read, the supplements just don’t cut it. You’ve got to eat your seafood.
In my quest to consume more DHA I naturally fell on fresh salmon. Salmon contains very high amounts of it, and it is usually available at the local fish market. But salmon, like all fish, really has to be prepared well in order for the flavor to really shine. I’ve messed around with a number of recipes for salmon but so far this parmesan crusted salmon recipe is my absolute favorite.
What makes the parmesan crusted salmon recipe so amazing is the delicious combination of both different flavors and different textures. The parmesan crust is crisp with a bit of crunch, while the salmon is soft, moist, and delectable. The mix of crisp and soft is then paired with a bright and creamy sauce that perfectly finishes the flavor profile. It’s fantastic.
This recipe is also great for those who are beginners when it comes to preparing fish. Fish and other seafood are notoriously easy to overcook. The addition of the parmesan crisp topping actually makes the salmon hard to overcook, by protecting the fish from direct heat. When the top is done, the fish is done. Easy.
The lemon cream sauce is an absolute must for this dish. The pairing is so perfect that I couldn’t imagine having one without the other. The sauce is also super easy to prepare and can be done while that salmon cooks. With how rich the salmon is the sauce adds tang, acidity and a splash of brightness. Together they form the perfect bite, every time.
Give the parmesan crusted salmon with lemon cream sauce a try and I promise you won’t be disappointed, even if you think you don’t like fish. This dish looks like it takes a master chef to prepare but in reality, it’s super easy. Impress your dinner partner and yourself and whip it up tonight.
Mix the 2 cloves of garlic, parmesano reggiano, pork rinds, parsley, and 3 tbsp melted butter in a bowl.
Coat the top of the salmon with a light layer of digon mustard. Spread the parmesan mixture over the top of the salmon. Bake at 350ºF until the top is golden brown and crisp.
For the sauce, melt 1 tbsp butter over medium-low heat. Add the shallots and garlic and simmer until translucent. Next add the chicken stock, and white wine. Allow the alcohol to cook off for a few minutes before adding the lemon juice and heavy cream. Simmer for a few more minutes then add a dash of nutmeg. Salt and pepper to taste. Serve the lemon cream sauce on the side.
