Description
This Baked Salmon with Lemon Butter Cream Sauce recipe features tender, flavorful salmon fillets baked to perfection and topped with a rich, creamy lemon butter garlic sauce. It is a delightfully simple yet elegant dish perfect for a healthy weeknight dinner or special occasion.
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./150 grams 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
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the salmon fillets to a tender perfection.
- Prepare the marinade: In a small bowl, combine 2 tablespoons freshly squeezed lemon juice, 1 tablespoon olive oil, minced garlic clove, and 2 tablespoons Dijon mustard. Mix well to form the marinade.
- Season the salmon: Place the salmon fillets on a baking dish. Brush each fillet generously with the mustard marinade. Season with ½ teaspoon ground black pepper and salt to taste.
- Bake the salmon: Bake the salmon 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 ¼ cup unsalted butter in a small saucepan over medium heat. Add 1 ½ tablespoons minced garlic cloves and sauté until fragrant, about 1-2 minutes. Stir in ½ cup heavy cream and bring to a gentle simmer to thicken slightly. Optionally, add 1-2 tablespoons freshly squeezed lemon juice for extra zing. Add 1 tablespoon finely chopped parsley and ½ teaspoon ground black pepper. Stir to combine.
- Serve: Once the salmon is done, plate the fillets and spoon the warm lemon butter garlic sauce over the top. Garnish with lemon slices and extra parsley if desired. Serve immediately for 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.
- Use fresh lemon juice for the best bright flavor in both the marinade and sauce.
- If you prefer a lighter sauce, you can substitute heavy cream with half and half without much compromise on taste.
- Ensure not to overcook the salmon to keep it moist and tender.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg
