Description
This Baked Salmon with Lemon Butter Cream Sauce is a delightful and elegant dish featuring tender salmon fillets baked to perfection and topped with a rich, creamy lemon butter garlic sauce. Perfect for a healthy and flavorful dinner, this recipe combines bright citrus notes with creamy texture to elevate your seafood experience.
Ingredients
Units
Scale
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 Salmon Marinade: In a small bowl, mix 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons old-style Dijon mustard until well combined.
- Marinate the Salmon: Place the 5 skinless salmon fillets in a shallow dish. Season with ½ teaspoon ground black pepper and salt to taste. Pour the marinade over the fillets and let them sit for 10 minutes to absorb the flavors.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the salmon.
- Bake the Salmon: Arrange the marinated salmon fillets on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 12-15 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 ¼ cup unsalted butter in a small saucepan over medium heat. Add 1 ½ tablespoons minced garlic and sauté until fragrant, about 1 minute. Stir in ½ cup heavy cream or half and half, bring to a gentle simmer and let it thicken slightly. Add 1-2 tablespoons freshly squeezed lemon juice if desired, 1 tablespoon chopped parsley, and ½ teaspoon ground black pepper. Mix well and remove from heat.
- Serve: Once the salmon is done, plate the fillets and generously spoon the lemon butter garlic sauce over them. Garnish with lemon slices and additional parsley if desired. Serve immediately for the best flavor.
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 heavy cream with half and half for a lighter sauce.
- Make sure not to overcook the salmon to keep it moist and tender.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 85 mg
