Lemon Parmesan Crusted Salmon
Lemon Parmesan Crusted Salmon is a beautiful dish and gourmet enough to serve for fine dining evening at home or special event like an intimate dinner for someone special.
Salmon is a dish I like to serve when I’m entertaining and want to cook something a little special. This salmon dish has a delicious crispy lemon parmesan topping made from panko breadcrumbs along with fresh dill, both pair beautifully with salmon.
I recently added a new Lemon Pepper Spaghetti recipe that is one of best side dishes I have had with this salmon. Pic below.
This recipe would work with different kinds of firm flesh fish. Halibut, mahi mahi, cod, even swordfish.
I love the combination of the lemon with the Parmesan and along with the dill, they all work really well with the salmon.
The topping is prepared in 2 stages:
- Mix the panko, lemon zest, parmesan cheese, dill, salt, pepper and a mix of butter and olive oil.
- Dijon mustard is spread onto the top of the salmon, along with salt and pepper. The breaded topping is then added and the dijon acts like a delicious ‘glue’ to hold it all in place.
Side Dish Ideas
- Grilled Parmesan Garlic and Basil Corn on the Cob
- Grilled Broccoli with Lemon
- Roasted Asparagus with Lemon Ricotta Sauce
If you’ve made this Lemon Parmesan Crusted Salmon or any other recipe leave a comment below. I love to hear from my readers!
- 1 1/2 cups (192 grams) panko breadcrumbs
- 1 tablespoon fresh lemon zest
- 1 cup (128 grams) Parmesan cheese, grated
- 2 tablespoons fresh dill, finely chopped
- 1/2 + 1/4 teaspoon salt
- 1/4 + 1/8 teaspoon ground black pepper
- 3 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 4 each, 6 ounce (170 grams) salmon filets
- 4 teaspoons dijon mustard
- 1 tablespoon vegetable oil
- Preheat oven to 425°F/220°C.
- To a mixing bowl add the panko, 1/2 of the lemon zest, Parmesan, dill, 1/2 teaspoon salt & 1/4 teaspoon pepper. Stir in the melted butter and olive oil.
- Line the salmon filets up on a cutting board. Brush the tops with a thick layer of dijon mustard and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and other 1/2 of the lemon zest.
- Add the breading in a thick layer to the top of each of the filets, pressing into the mustard.
- Add the vegetable oil to an ovenproof heavy griddle pan or skillet over medium heat. When the oil is slightly rippling add the salmon filets, skin-side down and cook for 3 minutes.
- Transfer the pan to the oven and bake for 8 minutes until the breading is golden brown.
Amount Per Serving Calories 327Saturated Fat 13gCholesterol 39mgSodium 623mgCarbohydrates 17gProtein 12g