Panko Crusted Salmon with Lemon Cream Sauce
Tender, flaky salmon topped with crunchy panko bread crumbs drizzled with a lemon cream sauce. Ready in 30 minutes!
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Servings: 2
Equipment
- sheet pan
- 2 small bowls
- small saucepan
Ingredients
- 1 pound fresh salmon skin on
- 1½ tbsp dijon mustard
- 1 tsp honey
- ¼ cup panko bread crumbs gluten-free may be used
- ½ tsp lemon zest
- ½ tsp parsley
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
Lemon Cream Sauce
- 2 tbsp butter
- 1 clove garlic minced
- ¼ cup vegetable broth
- ¼ cup heavy cream
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- pepper to taste
- 3 tbsp sour cream or more to reach desired consistency
- lemon zest optional
Instructions
- Preheat the oven to 425°F. Spray the baking sheet with non stick cooking spray.
- In a small bowl, combine dijon mustard and honey.In a separate small bowl, combine panko crumbs, lemon zest, parsley, paprika, salt, and pepper.Spread the dijon honey mixture over the salmon then coat the salmon with the bread crumb mixture.
- Bake for approximately 20 minutes or until the internal temperature reaches 145°F.
- Meanwhile, heat a small saucepan over medium-high heat. Melt the butter then add the garlic. Cook until fragrant. Add broth, heavy cream, lemon juice, salt, and pepper. Bring the mixture to a boil.Reduce heat to a simmer. Stir in sour cream and cook until thickened. Drizzle on salmon just prior to serving.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
The recipe is for 1 pound of salmon (approx. 2-3 small pieces of salmon).
Reheat leftovers in the oven at 300 degrees F until warm or cook in a pan until panko crumbs are crispy and the salmon is heated through.
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