Parmesan Crusted Salmon with Lemon Wine Sauce and Asparagus Tips

By Chef Laura Published: March 7, 2013

  • Yield: 4 Servings



  1. Preheat the oven to 425 F
  2. In a small bowl, mix the panko, 1 tablespoon of Dijon mustard, Parmesan cheese and parsley. Add the melted butter and combine well.
  3. Season the salmon fillets with salt and pepper. Heat a little canola oil in a large saute pan over high heat. Add salmon and sear presentation side until golden. Remove from pan and place, seared side up, on a parchment lined sheet tray. (Can be prepared up to 8 hours ahead, cooled and refrigerated, covered).
  4. Spread the remaining mustard among the fillets and divide the parmesan mixture among the fillets and pat them onto the mustard.

Copyright © 2023 . Celebrated Cuisine | Chef Laura Briscoe

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