A crispy garlic parmesan crust and a creamy Dijon white wine sauce; the perfect blend for salmon.

Paradise for any salmon lover!

For the salmon:

• 4 to 6 salmon fillets
• 1/3 cup Panko breadcrumbs
• 1/3 cup grated parmesan cheese
• 2 minced garlic cloves
• 1 teaspoon each; fresh parsley, thyme, and chives; finely chopped
• ½ teaspoon salt
• 1 teaspoon pepper
• 4 tablespoons (1/4 cup) unsalted butter, melted
• 1 fresh lemon

For the Dijon white wine cream sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1 cup milk
• ¼ teaspoon ground black pepper
• ¼ cup heavy cream
• 2 teaspoons Dijon mustard
• ½ crushed chicken bouillon cube
• ½ teaspoon Worcestershire sauce
• ¼ cup white wine

Preparation

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the salmon fillets on the sheet.
• In a small bowl, mix the breadcrumbs, parmesan, garlic, salt, pepper, and herbs. Blend well. Add the melted butter.
• Brush the salmon fillets and press on the seasoning.
• Bake for 10 to 12 minutes.
• In a skillet, melt the butter. Add the flour and whisk for 2 minutes. Continue to whisk while slowly pouring in the milk, cream, and pepper. Add the wine, Dijon mustard, bouillon cube, and Worcestershire sauce. Continue to heat, stirring constantly until the sauce thickens.
• Leave the sauce in the pan and cover the pan with a paper towel (to absorb excess moisture). Ensure the paper towel does not touch the sauce. Remove the paper towel and pour the sauce over the salmon fillets.
• Serve with fresh lemon.

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