Parmesan Crusted Salmon

By Becky Hardin

Updated Sep 15, 2025

Parmesan crusted salmon is my very favorite way to enjoy seafood! I love making salmon because it’s delicious and healthy-ish. This white wine Dijon salmon is coated with a crispy garlic Parmesan crust and drenched in an amazing white wine sauce. It’s such a flavorful meal and super easy to make, too. I love that I can have it on the table in just 25 minutes with minimal cleanup.

Parmesan Crusted Salmon topped with white wine sauce. - 5

Pin this recipe for later!

5-Star Review

“White wine sauce was AMAZING!! No Rookie in this Cookie recipe!! Thanks Becky!!” -James

Easy Parmesan Crusted Salmon

This Parmesan crusted salmon may not be quite as healthy as other salmon recipes out there, but man it is so good! The white wine Dijon sauce is so good I could eat it with a spoon. It’s the same sauce I used for my favorite chicken cordon bleu meatballs . My whole family loves this Dijon salmon recipe. That’s right, this is the recipe that finally got my kids to try salmon!

Tips for Success

Dry the salmon . Pat the salmon filets dry with paper towels to remove excess moisture before applying the crust. This helps it stick.
Bake based on thickness . Aim for a bake time of 4-6 minutes per ½-inch of thickness. This ensures moist and flaky fish without drying it out.
Let the salmon rest . Let the salmon sit for a few minutes before serving. This allows the juices to redistribute throughout the fish, resulting in a more moist and flavorful end product.

Ingredients1x2x3x

For the Salmon

▢ ⅓ cup Panko breadcrumbs
▢ ⅓ cup freshly grated Parmesan cheese
▢ 2 cloves garlic minced
▢ 1 tsp ground black pepper
▢ ½ tsp kosher salt
▢ 1 tsp chopped fresh parsley
▢ 1 tsp chopped fresh thyme
▢ 1 tsp chopped fresh chives
▢ 4 tbsp unsalted butter melted (½ stick)
▢ 2 lbs Alaskan salmon filets
▢ 1 whole lemon halved

For the White Wine Dijon Cream Sauce

▢ 2 tbsp unsalted butter (¼ stick)
▢ 2 tbsp all-purpose flour
▢ 1 cup milk
▢ ¼ cup heavy cream
▢ ¼ tsp ground black pepper
▢ ¼ cup white wine
▢ 2 tsp Dijon mustard
▢ ½ chicken bouillon cube crushed
▢ ½ tsp Worcestershire sauce

Video

Instructions

Preheat oven to 400°F. Line a large baking sheet or pan with foil or parchment paper. Place the salmon on the baking sheet.
In a small bowl, combine the breadcrumbs, Parmesan, garlic, salt, pepper, and herbs. Mix well, then add the melted butter and mix again. ⅓ cup Panko breadcrumbs, ⅓ cup freshly grated Parmesan cheese, 2 cloves garlic, 1 tsp ground black pepper, ½ tsp kosher salt, 1 tsp chopped fresh parsley, 1 tsp chopped fresh thyme, 1 tsp chopped fresh chives, 4 tbsp unsalted butter
Spread the herb/butter mixture over the top of the salmon filet and press down slightly. 2 lbs Alaskan salmon filets
Transfer the salmon to the preheated oven and bake for 10-12 minutes, or until golden brown and cooked through to 145°F. If necessary, turn the oven to broil for 1-2 minutes, but watch closely so the crust doesn’t burn.
While the salmon bakes, make the white wine Dijon cream sauce: melt the butter in a medium skillet set over medium heat. 2 tbsp unsalted butter
Sprinkle the butter with the flour and whisk until smooth, 1-2 minutes. 2 tbsp all-purpose flour
Continue whisking while slowly pouring in the milk, cream, and pepper. Whisk until the sauce is smooth. 1 cup milk, ¼ cup heavy cream, ¼ tsp ground black pepper
Add the wine, Dijon mustard, crushed bouillon cube, and Worcestershire sauce. Continue cooking over medium-low heat, stirring constantly until the sauce thickens. ¼ cup white wine, 2 tsp Dijon mustard, ½ chicken bouillon cube, ½ tsp Worcestershire sauce
Leave the sauce in the pan and cover the pan with a paper towel (to absorb any excess moisture). Be sure the paper towel doesn’t touch the sauce. When ready to use, remove the paper towel and reheat the sauce. Serve immediately.
Once the salmon is cooked through, drizzle it with a squeeze of fresh lemon juice and serve with the white wine dijon cream sauce. 1 whole lemon

Equipment

Baking Sheet

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Parmesan Crusted Salmon Step by Step

Seasoned breadcrumbs with parmesan cheese mixed with butter in a bowl. - 6

Make the Parmesan crust: Preheat the oven to 400°F and line a large baking pan with foil or parchment paper. Place the salmon filets on the baking sheet. In a small bowl, combine ⅓ cup of Panko breadcrumbs, ⅓ cup of freshly grated Parmesan cheese, 2 cloves of minced garlic, 1 tsp of ground black pepper, ½ tsp of kosher salt, 1 tsp of chopped fresh parsley, 1 tsp of chopped fresh thyme, and 1 tsp of chopped fresh chives. Mix well, then add 4 tbsp of melted unsalted butter and mix again.

Raw salmon filets crusted with parmesan breadcrumbs in a baking pan. - 7

Press the crust on the salmon: Spread the herb/butter mixture over the top of 2 lbs of Alaskan salmon filets and press down slightly.

Bake the salmon: Transfer the salmon to the preheated oven and bake for 10-12 minutes, or until golden brown and cooked through to 145°F. If necessary, turn the oven to broil for 1-2 minutes, but watch closely so the crust doesn’t burn.

Melting butter in a stainless steel skillet. - 8

Make the cream sauce: Melt 2 tbsp of unsalted butter in a medium skillet set over medium heat.

Whisking butter and flour in a stainless steel skillet. - 9

Sprinkle the butter with 2 tbsp of all-purpose flour and whisk until smooth, 1-2 minutes.

White wine Dijon cream sauce in a pan with a whisk. - 10

Continue whisking while slowly pouring in 1 cup of milk, ¼ cup of heavy cream, and ¼ tsp of ground black pepper. Whisk until the sauce is smooth. Add ¼ cup of white wine, 2 tsp of Dijon mustard, ½ of a chicken bouillon cube, and ½ tsp of Worcestershire sauce. Continue cooking over medium-low heat, stirring constantly until the sauce thickens.

Cover the pan with a paper towel and let the sauce sit until you are ready to serve the salmon. Do not let the paper towel touch the sauce. When ready to eat the salmon, remove the paper towel and reheat. Serve immediately.

A plate of salmon with the Dijon white wine sauce with pasta, and lemon wedges. - 11

Serve the salmon: Once the salmon is cooked through, drizzle it with a squeeze of fresh lemon juice and serve with the white wine Dijon cream sauce.

How to Store

Store leftover Parmesan crusted salmon in an airtight container in the refrigerator for up to 3 days. I highly recommend enjoying this salmon chilled straight from the refrigerator, but if you must reheat, do so in a 300°F oven for 10-15 minutes.

Parmesan Crusted White Wine Dijon Salmon recipe - 12

Serving Suggestions

This delicious baked Parmesan salmon with white wine sauce is so delicious, it really doesn’t matter how you serve it. I love it best on a bed of homemade pasta to soak up all that extra sauce. For a healthier option, I like to serve it with some lemon Parmesan roasted broccoli .

more salmon recipes to try

Grilled Salmon with Avocado Salsa

A plate with salmon and greens on it. - 15

A plate with salmon and greens on it. - 16

Bourbon Brown Sugar Glazed Salmon

Lemon butter salmon cooked in parchment paper with asparagus. - 17

Lemon butter salmon cooked in parchment paper with asparagus. - 18

Lemon Butter Salmon in Parchment Paper

Air Fryer Salmon

parmesan crusted white wine dijon salmon in a baking dish - 21

Parmesan Crusted Salmon Recipe

Equipment

Baking Sheet