Description
This Baked Salmon with Lemon Butter Cream Sauce is a delicious and easy-to-make main course featuring tender salmon fillets baked to perfection and topped with a rich, creamy lemon butter garlic sauce. Perfect for a quick weeknight dinner or a special occasion, this dish combines bright citrus flavors with creamy texture for a satisfying meal.
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 Marinade: In a small bowl, combine 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons Dijon mustard. Mix thoroughly to create a marinade.
- Marinate the Salmon: Place the salmon fillets in a baking dish and season with ½ teaspoon ground black pepper and salt to taste. Pour the marinade over the fillets, ensuring all pieces are well coated. Let them sit for 10 minutes to absorb the flavors.
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon.
- Bake the Salmon: Place the marinated salmon fillets in the preheated oven and bake for 15 minutes or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
- Prepare the Lemon Butter Garlic Sauce: While the salmon is baking, melt ¼ cup unsalted butter in a small saucepan over medium heat. Add 1 ½ tablespoons minced garlic and sauté until fragrant, about 1-2 minutes. Stir in ½ cup heavy cream and cook gently until warm. Optionally, add 1-2 tablespoons lemon juice for extra tang. Season with ½ teaspoon ground black pepper and stir in 1 tablespoon chopped parsley.
- Serve: Once salmon is baked, carefully plate each fillet. Spoon the warm lemon butter garlic sauce generously over the salmon fillets and garnish with lemon slices. Serve immediately for best flavor and texture.
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.
- If preferred, use half and half instead of heavy cream for a lighter sauce.
- Ensure not to overbake the salmon to keep it tender and juicy.
Nutrition
- Serving Size: 1 fillet (about 150 grams)
- Calories: 360 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 95 mg
