Description
This Baked Salmon with Lemon Butter Cream Sauce is a delicious and elegant dish featuring tender salmon fillets baked to perfection and topped with a rich, creamy lemon garlic sauce. Perfect for a quick weeknight dinner or a special occasion, this recipe balances bright citrus flavors with buttery goodness for a scrumptious meal.
Ingredients
Units
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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. each
- 1/2 teaspoon ground black pepper
- salt, to taste
Lemon Butter Garlic Sauce
- 1/4 cup unsalted butter
- 1 1/2 tablespoons minced garlic cloves
- 1/2 cup heavy cream or half and half
- 1-2 tablespoons freshly squeezed lemon juice, optional
- 1 tablespoon parsley, finely chopped
- 1/2 teaspoon ground black pepper
- lemon slices for serving
Instructions
- Prepare the Marinade: In a small bowl, combine 2 tablespoons lemon juice, olive oil, minced garlic, and Dijon mustard. Mix well to create the marinade.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and season them with salt and ½ teaspoon ground black pepper. Pour the marinade over the fillets, ensuring they are well coated. Let them sit for 10 minutes to absorb the flavors.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
- Bake the Salmon: Place the marinated salmon fillets on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 15 minutes or until the salmon is cooked through and flakes easily with a fork.
- Make the Lemon Butter Garlic Sauce: While the salmon bakes, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Add Cream and Seasoning: Pour in the heavy cream (or half and half) and stir to combine. Let the sauce simmer gently for 3-5 minutes, stirring frequently until it thickens slightly. Stir in lemon juice if desired, chopped parsley, and ½ teaspoon ground black pepper. Adjust seasoning to taste.
- Serve: Remove the salmon from the oven, plate the fillets, and spoon the warm lemon butter garlic sauce generously over the top. Garnish with lemon slices for an extra fresh touch.
Notes
- Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
- Reheat gently in the oven or microwave to keep the salmon moist.
- Freezing is not recommended as the cream sauce may separate and affect the texture.
- You can substitute Dijon mustard with whole grain mustard for a different texture.
- Use fresh lemon juice for the best flavor.
- If you prefer a lighter sauce, use half and half instead of heavy cream.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg
