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Garlic And Parmesan Crusted Salmon - thumbnail image

Garlic Parmesan Crusted Salmon with Creamy Dill Sauce

This quick and easy Baked Garlic Parmesan Salmon is bursting with flavor. It has a crispy parmesan top and goes perfectly with my creamy dill sauce!
Author: Nick Makrides
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Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Course Main Course
Cuisine British
Servings 4
Calories 709 kcal

Ingredients

Baked Garlic Parmesan Salmon

  • 1 kg wild caught salmon fillet boneless, with skin off (see notes)
  • 85 g salted butter melted
  • 4 garlic cloves finely chopped
  • 65 g parmesan cheese grated (hand grated is best)
  • 75 g panko breadcrumbs see notes
  • 50 g parsley finely chopped
  • Pinch of salt and pepper

Easy Creamy Dill Sauce

  • 85 g sour cream mayonnaise, or Greek yogurt (see notes)
  • 2 tsp Dijon mustard
  • 1 garlic clove minced
  • 3 tbsp dill freshly chopped
  • 1 lemon zested and juiced
  • 1/2 tsp salt
  • 1/2 tsp sugar optional

Instructions
 

Baked Garlic Parmesan Salmon

  • Preheat a fan forced oven to 175C / 350F (185C / 365F for no fan). Line a large baking tray with baking paper and set aside.
  • Rinse and dry salmon - Wash your salmon under cold running water, then pat dry with paper towels. Place on the baking tray and season with salt and pepper on both sides. If using salmon pieces, place next to each other so they’re touching. Set aside in the fridge
  • Melt butter for crumble - add the butter and garlic to a small saucepan and melt on low heat until bubbling. Continue bubbling on low heat for a couple minutes. Then take off the heat.
  • Finish crumble - To a mixing bowl, add the grated parmesan cheese, panko breadcrumbs, parsley, butter mixture and salt and pepper and use a spoon to mix until everything is coated in the butter.
  • Bake salmon - Add the breadcrumb mixture on top of the salmon spread over evenly. Spray with oil spray and place the tray on the middle rack of your oven and bake for 30 minutes. While the salmon is baking, make the dill sauce.

Easy Creamy Dill Sauce

  • Add all ingredients into a mixing bowl and mix until well combined. Drizzle on top of the salmon before serving.

Notes

Salmon - opt in for a good quality, fresh salmon from a fish monger, not a supermarket. I go for Atlantic or Tasmanian, wild caught salmon which is best flavor and freshness wise. Here’s some other tips!
  • Size - I used one large piece of salmon, but you can use 4 salmon fillets.
  • Thickness - If using salmon fillets, look for fillets roughly the same thickness all along the fillet so that everything cooks at the same time.
  • Skin - I opt for skin off salmon, but skin on will work as well. The skin is going to be baked and so it won’t go crispy.
  • Bones - Before cooking, use your fingers to feel for any bones and take them out using tweezers or a knife. The bones should already be taken out by your fish monger, but it’s best to check to be on the safe side, especially if you’re serving this to kids.
  • Safe cooking temperature - to ensure your salmon is cooked through properly, make sure it reaches an internal temperature of 62C / 145F. Once cooked, it will be a pastel pink color.
Panko breadcrumbs - these are Japanese breadcrumbs which are larger than regular breadcrumbs, although you can use regular breadcrumbs for this recipe.
Creamy Dill Sauce - This recipe works with sour cream, mayonnaise, or Greek yogurt. Greek yogurt is the healthiest option but will also be the most acidic.
Storage - Salmon can be stored in an airtight container and kept in the fridge for up to three days.
Dill Sauce - can be stored in the fridge for up to a week.
Nutrition - is an approximate and is based on per serving, this recipe serves 4 people as a main.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!

Nutrition

Calories:709kcal | Carbohydrates:20g | Protein:60g | Fat:43g | Saturated Fat:18g | Polyunsaturated Fat:8g | Monounsaturated Fat:12g | Trans Fat:1g | Cholesterol:207mg | Sodium:977mg | Potassium:1436mg | Fiber:2g | Sugar:3g | Vitamin A:1975IU | Vitamin C:33mg | Calcium:317mg | Iron:4mg
Keyword 30-minute, Cheese, salmon
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