Description
This Baked Salmon with Lemon Butter Cream Sauce Recipe is a delightful dish that combines tender salmon fillets with a rich and tangy cream sauce. The salmon is baked to perfection and topped with a luscious lemon butter garlic sauce, creating a flavorful and elegant 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./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
- Lemon slices for serving
Instructions
- Preheat your oven: to 425°F /220°C with the rack in the center.
- Prepare the salmon: Combine lemon juice, olive oil, garlic, and mustard. Rub the mixture over salmon fillets, season with pepper and salt, then bake for 10-15 minutes.
- Make the sauce: Melt butter, sauté garlic, add cream, bring to a boil, then remove from heat. Stir in lemon juice, parsley, pepper, and salt.
- Serve: Pour the sauce over the baked salmon and let it rest. Serve with lemon slices.
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.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: Approximately 350 kcal
- Sugar: 1 g
- Sodium: 300 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: 120 mg