Garlic Parmesan-Crusted Salmon with White Wine Sauce
The Jakes Juniors
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Savor The Jakes Juniors’ delectable Garlic Parmesan-Crusted Salmon, a treat that will leave your taste buds craving for more. The succulent salmon fillets are enveloped in a crispy, golden crust that combines the richness of Parmesan, the crunchiness of panko breadcrumbs, and the delightful aroma of seasonings. But wait, there’s more! The dish is enhanced with a creamy white wine sauce comprised of shallots, dry white wine, and tangy lemon juice that adds a touch of class and refinement. With every bite, the tender salmon, crunchy crust, and savory sauce create a harmonious blend of textures and flavors. Whether it’s a special occasion or a simple indulgence, The Jakes Juniors’ Garlic Parmesan-Crusted Salmon guarantees a memorable dining experience. Get ready to enjoy the mouth-watering flavors and impeccable presentation of this culinary masterpiece.
Garlic Parmesan-Crusted Salmon with White Wine Sauce
Treat your taste buds to an exceptional culinary experience with The Jakes Juniors’ Garlic Parmesan-Crusted Salmon with White Wine Sauce. This recipe is a breeze to follow, and it combines juicy salmon fillets with a crispy parmesan crust and a mouthwatering white wine sauce. You can easily impress your guests with this restaurant-quality dish that you can whip up quickly.
Author:
The Jakes Juniors
Ingredients
Salmon
3 8-oz center-cut salmon fillets, skin on
Salt and pepper, to taste
Parmesan Crust
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
3 tablespoons melted butter
1 tablespoon garlic powder
2 teaspoons smoked paprika
2 teaspoons lime zest
2 tablespoons fresh Italian parsley leaves, chopped
Salt, to taste
3 tablespoons melted butter
3 eggs
White Wine Sauce
2 teaspoons vegetable oil
2 large shallots, minced (about 1/2 cup)
½ cup dry white wine
1-2 tablespoons lemon juice from 1 lemon (see note), plus lemon wedges for serving
4 tablespoons unsalted butter, cold
1 tablespoon capers, rinsed and drained
1 tablespoon chopped fresh parsley leaves
Directions
Before starting, preheat the oven to 425˚F and get a baking sheet ready by lining it with aluminum foil.
In a large bowl, mix the ingredients for the Parmesan crust, which include panko breadcrumbs, grated Parmesan cheese, melted butter, garlic powder, smoked paprika, lime zest, chopped Italian parsley leaves, and salt.
In a separate shallow dish, whisk the eggs.
Take each salmon fillet and dip it in the beaten eggs, making sure that it is fully coated, and then coat it with the Parmesan crust mixture (excluding the skin).
Once the oven is preheated, remove the baking sheet from the oven, lightly spray it with cooking spray, and place the salmon fillets skin-side down on the sheet.
Proceed to heat the vegetable oil in a medium saucepan over medium heat.
Add the minced shallots and cook until they are softened and start to color (approximately 1 1/2 minutes).
Increase the heat to high and add the white wine and 1-2 tablespoons of lemon juice.
Bring the mixture to a boil and reduce it to 3/4 cup, which should take about 3 to 5 minutes.
Remove the saucepan from the heat and whisk in cold butter, capers, chopped parsley leaves, and an additional tablespoon of lemon juice (if desired).
Season the sauce with salt and pepper to taste.
Cover the saucepan to keep the sauce warm.
Bake the salmon on the prepared baking sheet for 8 to 10 minutes or until the internal temperature reaches 125°F (63°C).
To serve, recombine the white wine sauce and spoon approximately 1/2 cup of sauce over the cooked salmon.
Serve immediately with lemon wedges and pass the remaining sauce separately. Enjoy your delicious meal!
Recipe Video
Recipe Note
For farmed salmon (like Atlantic or King), cook to 125 degrees for a firm yet silky texture. With wild varieties (like Coho, King, or Sockeye) remove from heat at 120 degrees.