Panko Crusted Salmon with Creamy Saffron Sauce
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This impressive looking salmon with saffron sauce is ready in 45 minutes and makes for a total showstopper. One of my favourite things is making fancy looking dishes simply at home. And one way to make a dish look extra fancy is by incorporating a cream sauce. They feel and taste elevated and elegant, all while taking less than 15 minutes to make. This oven baked panko crusted salmon with saffron cream sauce has notes of cardamom, coriander and pistachios. Serve this saffron salmon with simple roasted veggies, and a simple salad or rice and you’re all set.
Ingredients
To make the panko crusted salmon, you’ll need:
- salmon fillet, sumac (optional), mayonnaise, orange, panko breadcrumbs, pistachios, whole coriander seeds, ground cardamom, extra virgin olive oil and asparagus (or other veggie for serving).
To make the saffron cream sauce, you’ll need:
- extra virgin olive oil, shallot, garlic, dry vermouth (or dry white wine), heavy cream, saffron powder, butter and orange juice.
What is Saffron
Saffron is the most expensive spice on earth and here’s why. It’s derived from the red-yellow stigma of the crocus flower and must be hand picked during short annual flowering seasons. Each flower produces only three stigmas, so it takes approximately 150 flowers to yield just one gram of dry saffron threads. Wild, right?!
Saffron is very aromatic and floral forward, so only a little bit is needed when cooking with it. This is also great because as we know, it’s so expensive.
Because of the complexity of the flavour profile of saffron, there really isn’t any substitute. Sure the beautiful yellow-orange hue can be substituted with turmeric, but the flavours are completely different. So please DON’T substitute saffron for turmeric!
Saffron Threads vs. Powder
Typically I use and purchase saffron threads and I’ve always used that throughout my life. I use the threads in dishes like risotto and this sungold and saffron tomato sauce. When using saffron threads, they need to soak in a warm liquid before using.
Saffron powder is used more commonly in sauces and with quick cooking techniques, while allowing for even distribution and near instant colour infusion.
For this saffron salmon, I use saffron powder as it’s only added near the end of cooking and it’s not steeped beforehand. I find it easier to use in this type of application. If you only have saffron threads, use that and soak in the wine (or vermouth) prior to adding it to the sauce. Gently warm the wine first before adding the saffron threads and let them soak for ten to 15 minutes.
How to Make Panko & Herb Crusted Salmon
Pat the salmon fillet dry with paper towel and season with salt and pepper and sumac (if using).
In a small bowl, mix together the mayonnaise and orange zest, set aside.
Heat a small skillet over medium heat and add the pistachios. Cook until toasted and fragrant, tossing occasionally, about three to four minutes. Use a coffee grinder to pulse a few times until finely chopped. Alternatively, use a knife to finely chop.
Pour the pistachios into a medium sized bowl and add the panko, coriander seeds and cardamom. Drizzle in the 1 tbsp of olive oil and season with the 1/2 tsp kosher salt and mix together using your hands.
Place the salmon skin side down on the prepared baking sheet. Use a brush to spread the mayo mixture all over the salmon. Use your hands to scatter the panko mixture all over the salmon fillets, pressing gently to adhere.
Add the asparagus to the baking sheet and toss with a drizzle of olive oil and season with salt and pepper. If you have leftover panko mixture, scatter some over the asparagus.
Transfer to the oven and bake for 13 to 15 minutes, depending on thickness, or until the salmon easily flakes with a fork.
How to Make This Saffron Cream Sauce for Salmon
In a large pan or saucier, heat the oil over medium-low heat. Once hot, add in the shallot and cook for two minutes, stirring often, until softened. Add the garlic and cook for one minute.
Pour in the vermouth (or wine) and simmer for two to three minutes, until reduced.
Pour in the cream and saffron powder and cook for three to five minutes, reducing the heat, until thickened slightly.
Stir in the butter and orange juice and turn the heat off or on the lowest setting to keep warm. Taste and add salt as needed.
Pour some of the cream sauce on the bottom of a serving platter (or individual plates) and top with the salmon. Garnish with orange slices and mint and season with flaky salt. Enjoy with extra sauce on the side or drizzled over top.
Tips
- Don’t skip the butter: the butter is added to the cream sauce to add depth, richness, and to make it glossy. Restaurants do this all the time when making sauces.
- Toast the pistachios: I know it seems like an extra step, but it really does bring out the flavours. It only takes a few minutes, but it’s worth it!
- Leftover panko: if you have some leftover pistachio/panko mixture, scatter some over the asparagus before baking.
- Blend the sauce: this is optional, but, if you want a smoother sauce, blend in a blender or use and immersion blender.
Substitutions
- Salmon: this would be equally amazing with another firm white fish such as cod or halibut.
- Asparagus: use another veggie such as roasted radishes, potatoes, green beans or sautéed greens such as spinach.
- Dry vermouth: use a dry white wine, or use fish stock (or chicken broth) instead for an alcohol-free version. I always have dry vermouth on hand for cooking (and martinis, duh), so I find it easier to use instead of white wine.
Storage and Reheating
Leftovers: store any leftover salmon and saffron cream sauce separately in sealed containers in the fridge for up to two days.
To reheat: warm the salmon up in the oven at 325℉ for five to seven minutes. The sauce can be warmed in a small pot on the stove over low heat. If it gets too thick, add a splash of water to loosen.
Ingredients & Products I Recommend
Kosher salt: I exclusively use Diamond Crystal Kosher Salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
Sumac: the perfect citrusy, tart and tangy spice that I love using in Mediterranean and Middle Eastern recipes.
Made-In Cookware: I absolutely adore my Made-In cookware, including the skillets, wok and saucier (which I use ALL the time and specifically for this saffron cream sauce). I’ve purchased these products on my own and have been using them over the past few years. They’re well made and built to last and can easily be used on the stovetop and in the oven up to 800F. Used in commercial kitchens and restaurants, there is a reason why these are so popular and well loved.
I hope you love this saffron salmon with cream sauce. If you make it be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂
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Panko Crusted Salmon with Creamy Saffron Sauce
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Fusion, Mediterranean
- Diet: Pescatarian
Description
This crispy oven baked panko crusted salmon is served with a saffron and orange cream sauce. It’s flavourful, elegant and easy to make at home in under 45 minutes!
Ingredients
For the salmon:
- 2 (6-ounce) salmon fillets (center cut if possible, skin removed)
- kosher salt & black pepper, to taste
- 1/4 tsp sumac (optional)
- 1 tbsp mayonnaise
- zest from 1/4 orange
- 2 tbsps pistachios
- 1/3 cup panko breadcrumbs
- 1/2 tsp whole coriander seeds, crushed in a mortar and pestle
- 1/4 tsp ground cardamom
- 1 tbsp extra virgin olive oil, plus extra for roasting asparagus
- 1/2 tsp kosher salt
- 3/4 lb. asparagus, trimmed
Saffron Cream Sauce:
- 1 tbsp extra virgin olive oil
- 2 tbsps minced shallot (1 small shallot)
- 1 clove garlic, minced
- 1/4 cup dry vermouth (or dry white wine)
- 1/2 cup heavy cream
- pinch saffron powder (about 1/8 tsp)
- 1 1/2 tbsps butter
- 1 tbsp orange juice
- kosher salt, to taste
For garnish (optional)
- orange slices
- fresh mint leaves
Instructions
For the salmon:
- Preheat the oven to 425℉ and line a baking sheet with parchment paper.
- Pat the salmon fillet dry with paper towel and season with salt and pepper and sumac (if using).
- In a small bowl, mix together the mayonnaise and orange zest, set aside.
- Heat a small skillet over medium heat and add the pistachios. Cook until toasted and fragrant, tossing occasionally, about three to four minutes. Use a coffee grinder to pulse a few times until finely chopped. Alternatively, use a knife to finely chop.
- Pour the pistachios into a medium sized bowl and add the panko, coriander seeds and cardamom. Drizzle in the 1 tbsp of olive oil and season with the 1/2 tsp kosher salt and mix together using your hands.
- Place the salmon skin side down on the prepared baking sheet. Use a brush to spread the mayo mixture all over the salmon. Use your hands to scatter the panko mixture all over the salmon fillets, pressing gently to adhere.
- Add the asparagus to the baking sheet and toss with a drizzle of olive oil and season with salt and pepper. If you have leftover panko mixture, scatter some over top.
- Transfer to the oven and bake for 13 to 15 minutes, depending on thickness, or until the salmon easily flakes with a fork.
For the Cream Sauce:
- In a large pan, or saucier, heat the oil over medium-low heat. Once hot, add in the shallot and cook for two minutes, stirring often, until softened and then add the garlic and cook for 1 minute.
- Pour in the vermouth (or wine) and simmer for two to three minutes, until reduced.
- Pour in the cream and saffron powder and cook for three to five minutes, reducing the heat once simmering, until thickened slightly.
- Stir in the butter and orange juice and turn the heat off or on the lowest setting to keep warm. Taste and add salt as needed.
- Optional step: for a smoother sauce, blend the sauce in a blender or using an immersion blender.
Assembly:
- Pour some of the cream sauce on the bottom of a serving platter (or individual plates) and top with the salmon. Garnish with orange slices and mint and season with flaky salt. Enjoy with extra sauce on the side or drizzled over top.
