Description
This Baked Salmon with Lemon Butter Cream Sauce is a quick and elegant dish perfect for a healthy dinner. The tender salmon fillets are baked to perfection and topped with a rich, tangy lemon butter cream sauce that enhances the natural flavors of the fish. Ready in just 25 minutes, it’s a simple yet sophisticated recipe that pairs beautifully with fresh lemon slices and parsley garnish.
Ingredients
For the Salmon:
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 minced garlic clove
- 2 tablespoons old-style Dijon mustard
- 5 skinless salmon fillets (about 5 oz./150 grams each)
- ½ teaspoon ground black pepper
- salt to taste
For the Lemon Butter Cream Sauce:
- ¼ cup unsalted butter
- 1 ½ tablespoons minced garlic cloves
- ½ cup heavy cream (or half and half)
- 1-2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon parsley (finely chopped)
- ½ teaspoon ground black pepper
- salt to taste
For Serving:
- Lemon slices
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) with the rack positioned in the center to ensure even cooking of the salmon.
- Prepare Marinade: In a medium bowl, combine 2 tablespoons freshly squeezed lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons old-style Dijon mustard. Mix these ingredients thoroughly to form a flavorful marinade.
- Season the Salmon: Place the 5 skinless salmon fillets into a skillet or baking dish. Pour the prepared marinade over the fillets and rub them well to coat evenly. Season with ½ teaspoon ground black pepper and salt to taste.
- Bake the Salmon: Place the skillet with salmon into the preheated oven and bake for 10 to 15 minutes. The salmon should be cooked through and flaky but still moist.
- Make the Lemon Butter Cream Sauce: While the salmon bakes, melt ¼ cup unsalted butter in a medium saucepan over low to medium heat. Add 1 ½ tablespoons minced garlic cloves and sauté until fragrant, approximately 30 seconds.
- Add Cream and Thicken: Pour in ½ cup heavy cream and bring to a gentle boil. Allow the sauce to thicken slightly, stirring frequently to prevent burning.
- Finish the Sauce: Remove the saucepan from heat and stir in 1 to 2 tablespoons of freshly squeezed lemon juice if desired. Add 1 tablespoon finely chopped parsley, and season with ½ teaspoon ground black pepper and salt to your liking.
- Serve: Pour the lemon butter cream sauce over the baked salmon fillets and let rest for 5 to 10 minutes. Garnish with lemon slices and enjoy a flavorful, creamy salmon dish.
Notes
- Make sure not to overbake the salmon to keep it moist and tender.
- The lemon juice in the sauce is optional and can be adjusted according to your taste preference.
- Use fresh garlic for the best flavor in both the marinade and sauce.
- Serve with steamed vegetables or a fresh salad to complete the meal.
- This recipe can easily be doubled or halved depending on the number of servings needed.
