This Herb Crusted Salmon is full of flavour and the Lemon Cream Sauce is the ‘icing’ on the cake. This is a perfect Spring meal with all the bright herbs and lemon flavours.
I served it with this Lemon Pistachio Rice and asparagus. The rice has bright lemon flavour as well and the Lemon Cream complements the whole meal.
The Lemon Cream Sauce is quite rich but a little goes a long way. It really accents both the salmon and the vegetables. Of course you could just squeeze more fresh lemon juice when serving if you want to save a bit of time and some calories!
This is a perfect dish for entertaining. It is fast, easy yet elegant and full of flavour.
- If you are using a salmon fillet with the skin on don’t spray the foil sheet liner. If the skin sticks to the foil during cooking you can gently remove the fillet with a spatula and transfer to a serving platter leaving the skin behind.
- The Dijon mustard is important to help the crumbs adhere to the salmon. It also adds flavour.
Wine Pairing with Herb Crusted Salmon with Lemon Cream Sauce
One of my old stand-by favourites Muscadet Sèvre et Maine (preferably Sur Lie) would work well here. Check out LaCheteau Muscadet Loire, France VINTAGES#: 10697 $13.95. It doesn’t have to be this one though… Muscadet is so consistent that you will enjoy any one you can access with this.
Domaine de Joÿ Envie France VINTAGES#: 10927 $14.95 would also be good.
Any white with crisp acidity and a lemon or citrus description would pair well.
On the red side…
check out a Pinot Noir like this one- Brella Pinot Noir 2014 USA VINTAGES#: 514786 $16.95
or a Beaujolais like this Agamy Louis Tete Les Petites Pierres Régnié France VINTAGES#: 11910 $14.95.
Any Beaujolais or Pinot Noir on the lighter end of the spectrum would work well.
Herb Crusted Salmon
- 2 1/2 lbs salmon fillet deboned, preferably no skin
- 4 Tbsp Dijon mustard
- 1 cup panko bread crumbs
- 3 Tbsp butter melted
- 1/3 cup grated Parmesan
- 2 Tbsps fresh parsley finley chopped
- 2 Tbsp fresh dill finely chopped or 1 Tbsp dried dill
- 1/2 tsp salt
- 1/2 tsp black pepper
- zest of one lemon
Lemon Cream Sacue
- 1 recipe Lemon Cream Sauce
- Remove salmon from fridge while you prepare the crust ingredients. Preheat oven to 350 degrees F. Line a baking sheet with foil and spray it with cooking spray.
- Mix Panko, melted butter, parmesan, herbs, zest and salt and pepper in a bowl and mix well.
- Spread the Dijon over the top of the salmon so it is fully coated. Sprinkle the herb crumb mix over the salmon evenly.
- Bake 20 minutes or until the center of the salmon is opaque and flaky. Timing will depend on the thickness of your fillet.
- Transfer to a serving platter and serve with Lemon Cream Sauce on the side.