Description
This baked salmon recipe features tender salmon fillets coated in a zesty lemon, garlic, and Dijon mustard marinade, topped with a luscious lemon butter cream sauce. The combination of tangy lemon, rich butter, and creamy sauce creates a flavorful and elegant dish perfect for a healthy dinner.
Ingredients
Scale
Salmon 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
For Serving
- Lemon slices
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and position the oven rack in the center to ensure even baking.
- Prepare 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. Stir well to blend all the flavors.
- Season Salmon: Place the 5 skinless salmon fillets into a skillet or baking dish. Pour the marinade over the salmon and rub it evenly across each fillet. Season with ½ teaspoon ground black pepper and salt to taste.
- Bake Salmon: Bake the salmon in the preheated oven for 10-15 minutes, until it is cooked through and flakes easily with a fork.
- Make Lemon Butter Cream Sauce: Meanwhile, 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, about 30 seconds.
- Add Cream and Thicken Sauce: Pour in ½ cup heavy cream and bring the mixture to a gentle boil. Allow the sauce to thicken slightly while stirring continuously.
- Finish Sauce: Remove the saucepan from heat. Stir in 1-2 tablespoons freshly squeezed lemon juice if desired. Add 1 tablespoon finely chopped parsley, ½ teaspoon ground black pepper, and salt to taste.
- Serve: Pour the lemon butter cream sauce over the baked salmon fillets. Let the dish rest for 5-10 minutes to allow flavors to meld. Serve with lemon slices on the side and enjoy!
Notes
- You can substitute heavy cream with half and half for a lighter version of the sauce.
- Adjust the amount of lemon juice in the sauce according to your preferred tanginess.
- Make sure not to overbake the salmon to keep it moist and tender.
- Fresh parsley adds brightness, but you can substitute with fresh dill or chives if preferred.
- If you want a thicker sauce, simmer it a little longer but watch carefully to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: baked salmon, lemon butter cream sauce, easy salmon recipe, healthy dinner, Dijon mustard salmon, creamy lemon sauce
