Description
Enjoy this easy and delicious baked salmon recipe with a rich lemon butter cream sauce. Perfectly seasoned salmon fillets are baked to tender perfection, then topped with a creamy, garlicky lemon sauce that adds a burst of flavor. A quick and elegant meal that comes together in just 25 minutes, ideal for weeknight dinners or special occasions.
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
- Lemon slices for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and position the rack in the center to ensure even cooking of the salmon fillets.
- 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. Whisk these ingredients well to create a flavorful marinade.
- Marinate and Season Salmon: Place the 5 skinless salmon fillets in a skillet or baking dish. Pour the prepared marinade over the fillets and rub it in evenly. Season with ½ teaspoon ground black pepper and salt according to your taste preferences.
- Bake Salmon: Transfer the skillet or baking dish to the preheated oven and bake the salmon for 10-15 minutes until the fish is cooked through and flakes easily with a fork.
- Make Lemon Butter Cream Sauce: While the salmon is baking, melt ¼ cup unsalted butter in a medium saucepan over low to medium heat. Add 1 ½ tablespoons minced garlic cloves and sauté for about 30 seconds until fragrant.
- Add Cream and Thicken Sauce: Pour in ½ cup heavy cream and bring the mixture to a gentle boil. Allow the sauce to thicken slightly while stirring occasionally to prevent scorching.
- Finish Sauce: Remove the saucepan from heat and stir in 1-2 tablespoons freshly squeezed lemon juice if you want an extra lemony flavor. Garnish the sauce with 1 tablespoon finely chopped parsley and season with ½ teaspoon ground black pepper and salt to taste.
- Serve: Pour the warm lemon butter cream sauce over the baked salmon fillets. Let the dish rest for 5-10 minutes to develop flavors fully. Serve with fresh lemon slices on the side for added zest. Enjoy your meal!
Notes
- You can substitute half and half for heavy cream in the sauce for a lighter version.
- Make sure not to overbake the salmon to keep it moist and tender.
- Adjust the lemon juice in the sauce to your preferred level of tartness.
- Fresh parsley adds brightness but can be omitted if unavailable.
- This dish pairs well with steamed vegetables or a light salad.
