Crumbed Salmon in a Creamy Garlic Sauce
Crumbed salmon in a garlic cream sauce is a delicious and flavorful dish that is perfect for any occasion when you want to be a little bit fancy. I love to serve this main dish on special occasions or as a Sunday dinner when it’s a bit warmer and the sound of a roast feels too hot and too heavy a meal. Crumbed salmon with garlic cream sauce, a fresh salad, does the trick nicely.
You’ll need 4 salmon fillets, skin on or off is fine, it doesn’t make a difference here. Make sure you don’t get stuck with the salmon tail, it’s thinner and will overcook when making this recipe. You season the salmon with salt and pepper on both sides.
Now here’s the trick to getting a crispy crumb without overcooking the salmon – we pre-cook the crumb before we add it onto the salmon. Genius, right? So we put it on a baking tray, spray it with cooking spray, and bake for about 5 minutes until it’s lightly browned. Such a cool idea, whoever came up with it. We then mix the breadcrumbs with parmesan, butter, and some herbs and then adhere it to the salmon using a mixture of mayonnaise and mustard as a glue. This keeps the crumb from flying away in the oven and helps it to stick to the salmon.
We bake the salmon for 12-15 minutes, or until cooked to your liking. My salmon was PERFECTLY cooked at 12 minutes.
While the salmon is cooking in the oven, we make the sauce. The sauce is made by cooking the minced garlic in melted butter, letting that cook, and infusing the butter with the garlic flavour for a couple of minutes. Then deglaze with white wine, letting that reduce til it is almost completely evaporated, then go in with cream, stock, herbs, and parmesan. Cook for a couple of minutes to let the flavours get to know each other and then mix in your cornflour slurry. It’s that simple. And delicious.
I served the salmon with a simple salad of butter lettuce leaves, red onion, mixed baby tomatoes, cucumber and cubed feta.
Crumbed salmon in a garlic cream sauce is a mouth-watering dish that is easy to prepare and perfect for any occasion. The crispy texture of the crumb coating combined with the creamy garlic sauce is a match made in heaven. This dish is sure to impress your guests and leave them wanting more.
Crumbed Salmon in a Creamy Garlic Sauce
Equipment
- 2 baking trays
- 1 frypan
- 1 large bowl
- 1 whisk
Ingredients
- 4x 125-200 gram (4.4-7 ounces) salmon portions (avoid tail portions)
- ½ tsp salt
- ½ tsp fresh ground black pepper
- 3 tsp Dijon mustard
- 3 tbsp mayonnaise
Crumb Mixture
- 1 cup panko breadcrumbs
- 1 can cooking spray oil
- 50 grams (1.7 ounces) butter melted
- 50 grams (1.7 ounces) parmesan finely grated
- 1 tsp dried parsley
Garlic Cream Sauce
- 25 grams (0.8 ounces) butter
- 4 garlic cloves finely minced
- 125 mL white wine
- 125 mL chicken stock
- 250 mL cream
- 50 grams (1.7 ounces) parmesan finely grated
- 1 tsp dried parsley
- ½ tsp fresh ground black pepper
- 2 tsp cornflour mixed with 4 tsp water (known as a cornflour slurry)
Instructions
- Place oven rack into the centre of the oven. Preheat oven to 200 ℃/390 ℉
- In a baking tray, add your panko breadcrumbs and spread evenly. Spray well with cooking spray and bake in oven for approx. 5 minutes until crumbs are golden brown and toasty.
- On another baking sheet, place your 4 salmon portions and spread them out evenly over the sheet. Salt and pepper both sides of the fish. Mix the mustard and the mayonnaise together and spread over the top side of the salmon portions.
- Add all the remaining "crumb mixture" ingredients into a large bowl along with your toasted crumbs from earlier and mix well. Spoon the crumb mixture onto the mayonnaise and mustard coated salmon, and press lightly to make the crumb stick.
- Bake salmon in the 200℃/390℉ oven for 12-15 minutes or until cooked to your liking.
- While salmon is in the oven, we make the sauce. In a frypan melt the butter then add the garlic and cook on medium-high heat until fragrant, about 3 minutes. Add wine and cook until it has almost completely evaporated. Add stock and cream and cook until it is bubbling. Let it simmer for about two minutes, then add parmesan, parsley and pepper and mix well. Add your cornflour slurry and whisk quickly and thoroughly after its addition. Once the sauce has thickened, it's done.
- Serve salmon with a nice colourful salad and of course a good helping of your creamy garlic sauce.