Description
This Baked Salmon with Lemon Butter Cream Sauce is a flavorful and elegant dish featuring tender salmon fillets baked to perfection and smothered in a rich, creamy lemon butter garlic sauce. Perfect for a quick and impressive dinner, it combines bright citrus notes with savory garlic and creamy textures for a delightful 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 Salmon: Preheat your oven to 400 degrees Fahrenheit. In a small bowl, whisk together lemon juice, olive oil, minced garlic, Dijon mustard, ground black pepper, and salt. Place the salmon fillets on a baking sheet lined with parchment paper or foil and brush the lemon mustard mixture evenly over each fillet.
- Bake the Salmon: Place the baking sheet in the preheated oven and bake the salmon for 15 minutes or until it flakes easily with a fork and is cooked through but still moist inside.
- Make the Lemon Butter Garlic Sauce: While the salmon bakes, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the heavy cream and bring to a gentle simmer.
- Season the Sauce: Add 1 to 2 tablespoons of lemon juice to taste (optional for extra tang), ground black pepper, and finely chopped parsley. Stir well and cook for an additional 2-3 minutes to thicken slightly. Remove from heat once the sauce is creamy and smooth.
- Serve: Remove the salmon from the oven and plate the fillets. Spoon the warm lemon butter garlic sauce generously over each piece of salmon. Garnish with lemon slices and additional parsley if desired. Serve immediately for best flavor and texture.
Notes
- Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days.
- Reheat gently in the oven or microwave on low power to keep the salmon moist and prevent the cream sauce from separating.
- Freezing is not recommended as the cream sauce may separate upon thawing, affecting the texture.
- If using half and half instead of heavy cream, the sauce may be slightly thinner but will still be delicious.
- For an extra touch of flavor, add a pinch of smoked paprika or cayenne pepper to the sauce.
Nutrition
- Serving Size: 1 salmon fillet (5 oz.) with sauce
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg
