Today, I decided to try my friend’s salmon recipe to give my usual and boring salmon a delicious flare. I have to admit, I went nuts with how simple this recipe is, and the result is superb! The crispy crust and creamy white wine sauce are to die for!
Ingredients
Salmon:
3 tbsp butter, melted
2 tsp olive oil
4 (6-oz.) centre-cut salmon fillets, skin removed
4 cloves garlic, finely chopped
1/3 c. finely grated Parmesan
1 tbsp finely sliced chives
1 1/2 tsp lemon zest
2/3 c. panko
1 tbsp Dijon mustard
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
White Wine Sauce:
1 c. heavy cream
2 tbsp butter
1 c. dry white wine
1 tbsp thinly sliced chives
Lemon wedges, to serve
1 shallot, minced
2 cloves garlic, minced
How to make Crispy Garlic Parmesan Crusted Salmon
Salmon:
Step 1: Prepare the oven. Preheat it to 425 degrees. Using parchment paper, line a sheet tray.
Step 2: Place the garlic, Parmesan, panko, chives, and lemon zest in a mixing bowl. Whisk well until combined, then stir in the olive oil. Keep this aside for now.
Step 3: Mix the melted butter with mustard and grated garlic in a small bowl.
Step 4: On the prepared sheet tray, lay the salmon, then generously brush the tops with the garlic butter and season with salt and pepper.
Step 5: Into the panko mixture, gently press the tops and sides of the salmon.
Step 6: Place the sheet tray into the preheated oven and roast the salmon for about 15 minutes or until completely cooked and the tops are golden brown.
Step 7: Remove the salmon from the oven when done and serve right away with lemon wedges and white wine sauce.
White Wine Sauce:
Step 8: In a medium saucepan, melt the butter over medium heat. Once the butter has melted, add the shallot and garlic to the pan and saute until the shallots are clear. Then, season with salt and pepper.
Step 9: Pour in the wine and let it be reduced by three-fourths before stirring in the cream. Cook for another 3 minutes until the sauce is thick enough to coat the back of a spoon.
Step 10: Adjust the seasoning according to taste, then stir in the chives.
Ingredients
- Salmon:
- 3 tbsp butter, melted
- 2 tsp olive oil
- 4 (6-oz.) centre-cut salmon fillets, skin removed
- 4 cloves garlic, finely chopped
- 1/3 c. finely grated Parmesan
- 1 tbsp finely sliced chives
- 1 1/2 tsp lemon zest
- 2/3 c. panko
- 1 tbsp Dijon mustard
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, grated
- White Wine Sauce:
- 1 c. heavy cream
- 2 tbsp butter
- 1 c. dry white wine
- 1 tbsp thinly sliced chives
- Lemon wedges, to serve
- 1 shallot, minced
- 2 cloves garlic, minced
Instructions
Salmon:
Step 1: Prepare the oven. Preheat it to 425 degrees. Using parchment paper, line a sheet tray.
Step 2: Place the garlic, Parmesan, panko, chives, and lemon zest in a mixing bowl. Whisk well until combined, then stir in the olive oil. Keep this aside for now.
Step 3: Mix the melted butter with mustard and grated garlic in a small bowl.
Step 4: On the prepared sheet tray, lay the salmon, then generously brush the tops with the garlic butter and season with salt and pepper.
Step 5: Into the panko mixture, gently press the tops and sides of the salmon.
Step 6: Place the sheet tray into the preheated oven and roast the salmon for about 15 minutes or until completely cooked and the tops are golden brown.
Step 7: Remove the salmon from the oven when done and serve right away with lemon wedges and white wine sauce.
White Wine Sauce:
Step 8: In a medium saucepan, melt the butter over medium heat. Once the butter has melted, add the shallot and garlic to the pan and saute until the shallots are clear. Then, season with salt and pepper.
Step 9: Pour in the wine and let it be reduced by three-fourths before stirring in the cream. Cook for another 3 minutes until the sauce is thick enough to coat the back of a spoon.
Step 10: Adjust the seasoning according to taste, then stir in the chives.
