Description
This Baked Salmon with Lemon Butter Cream Sauce recipe offers a deliciously tender and flaky salmon fillet infused with zesty lemon and garlic flavors, topped with a rich, creamy lemon butter sauce. Perfectly baked to retain moisture and paired with a smooth, tangy cream sauce, this dish is easy to prepare and impressive for any dinner occasion.
Ingredients
Scale
Salmon Marinade
- 5 skinless salmon fillets (about 5 oz each)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 minced garlic clove
- 2 tablespoons old-style Dijon mustard
- Salt (to taste)
- ½ teaspoon ground black pepper
Lemon Butter Cream Sauce
- ¼ cup unsalted butter
- ½ cup heavy cream
- 1 minced garlic clove
- Optional: 1-2 tablespoons freshly squeezed lemon juice
- 1 tablespoon parsley (finely chopped)
For Serving
- Lemon slices
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the salmon.
- Marinate Salmon: In a bowl, combine lemon juice, olive oil, minced garlic, and Dijon mustard to create the marinade. Coat the salmon fillets thoroughly and let them marinate for at least 15 minutes to absorb the flavors.
- Bake Salmon: Place the marinated salmon fillets on a baking sheet. Season with salt and ground black pepper. Bake in the preheated oven for 10-15 minutes until the salmon is flaky and cooked through.
- Prepare Sauce: While the salmon bakes, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté until fragrant but not browned. Pour in the heavy cream and cook gently until the sauce thickens slightly, stirring occasionally.
- Finish Sauce: Remove the sauce from heat. Stir in the optional freshly squeezed lemon juice for an extra tang and mix in finely chopped parsley for freshness and color.
- Serve: Plate the baked salmon fillets and generously spoon the lemon butter cream sauce over them. Garnish with lemon slices and extra parsley if desired. Serve immediately and enjoy your dish!
Notes
- Marinating the salmon enhances its flavor and keeps it moist during baking.
- Do not overcook the salmon; it should flake easily but remain tender.
- The optional lemon juice in the sauce adds brightness but can be adjusted to taste.
- Fresh parsley adds color and a mild herbaceous note; you can substitute with dill if preferred.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
