10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 lb Alaskan salmon filet (or 4-6 salmon fillets)
- 1/3 cup Panko breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 2 garlic cloves, minced
- 1 teaspoon each; fresh parsley, thyme and chives; finely chopped
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 4 tablespoons (1/4 cup) unsalted butter, melted
- 1 fresh lemon
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1-cup milk
- ¼ teaspoon ground black pepper
- ¼ cup heavy cream
- 2 teaspoons Dijon mustard
- ½ chicken bouillon granule cube, crushed
- ½ teaspoon Worcestershire Sauce
- ¼ cup white wine
- Preheat oven to 400 degrees F. Line a large baking sheet with foil or parchment paper. Place the salmon filet on the baking sheet.
- In a small bowl, combine breadcrumbs, Parmesan, garlic, salt, pepper and herbs. Mix well. Add melted butter and mix.
- Spread herb/butter mixture over the top of the salmon filet and press down slightly.
- Transfer salmon to oven and bake 10-12 minutes or until salmon is cooked through and crust is golden. If necessary, turn the oven to broil for 1-2 minutes, but watch closely so crust doesn’t burn.
- Melt butter in a medium skillet over medium heat. Sprinkle butter with flour and whisk until smooth, 1-2 minutes. Continue whisking while slowly pouring in the milk, cream and pepper. Whisk until sauce is smooth. Add the wine, Dijon mustard, crushed bouillon cube and Worcestershire sauce. Continue cooking over medium-low heat, stirring constantly until the sauce thickens.
- Leave sauce in the pan and cover the pan with a paper towel (to absorb any excess moisture). Be sure paper towel doesn’t touch the sauce. When ready to use, remove the paper towel and reheat the sauce. Serve immediately.
- Drizzle salmon with squeeze of fresh lemon juice and serve with White Wine Dijon Cream Sauce – you just might think you have died and gone to Heaven?