Description
A flavorful and easy-to-make baked salmon dish served with a rich and tangy lemon butter cream sauce. Perfectly seasoned salmon fillets baked to tender perfection and topped with a creamy sauce infused with garlic, lemon, and fresh parsley for a delightful meal.
Ingredients
Scale
Salmon and Marinade
- 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)
- ½ teaspoon ground black pepper
- Salt (to taste)
Lemon Butter Cream Sauce
- ¼ cup unsalted butter
- 1 ½ tablespoons minced garlic cloves
- ½ cup heavy cream (or half and half)
- 1–2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon parsley (finely chopped)
- ½ teaspoon ground black pepper
- Salt (to taste)
- Lemon slices (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and position the rack in the center to ensure even cooking of the salmon fillets.
- Prepare the Marinade: In a medium bowl, combine 2 tablespoons freshly squeezed lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons old-style Dijon mustard. Mix thoroughly to create a flavorful marinade for the salmon.
- Season and Bake Salmon: Place the 5 skinless salmon fillets in a skillet or baking dish. Pour the marinade over the fillets and rub it evenly on the surface. Season with ½ teaspoon ground black pepper and salt to taste. Bake in the preheated oven for 10-15 minutes until the salmon is cooked through and flakes easily with a fork.
- Make the Lemon Butter Cream Sauce: While the salmon bakes, melt ¼ cup unsalted butter in a medium saucepan over low to medium heat. Add 1 ½ tablespoons minced garlic cloves and sauté until fragrant, approximately 30 seconds.
- Add Cream and Thicken Sauce: Pour in ½ cup heavy cream and bring the mixture to a gentle boil. Continue to cook until the sauce slightly thickens, stirring occasionally to prevent sticking.
- Finish the Sauce: Remove the saucepan from heat. Stir in 1-2 tablespoons freshly squeezed lemon juice if desired for extra brightness. Add 1 tablespoon finely chopped parsley, ½ teaspoon ground black pepper, and salt to taste. Mix well to combine all flavors.
- Serve: Pour the prepared lemon butter cream sauce over the baked salmon fillets. Let the dish rest for 5 to 10 minutes to allow the flavors to meld together.
- Garnish and Enjoy: Serve the salmon with lemon slices on the side for added zest and a beautiful presentation. Enjoy your delicious baked salmon with lemon butter cream sauce!
Notes
- For a lighter version, you can substitute heavy cream with half and half or a milk alternative.
- Do not overcook the salmon to keep it moist and tender.
- Fresh parsley adds a pop of color and fresh flavor; feel free to substitute with dill or chives.
- Use fresh lemon juice for the best flavor impact rather than bottled.
- Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with sauce (about 150 g fillet and 3 tablespoons sauce)
- Calories: 370 kcal
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: baked salmon, lemon butter sauce, creamy lemon sauce, easy salmon recipe, healthy dinner, baked fish
