Description
This Baked Salmon with Lemon Butter Cream Sauce recipe features tender, flavorful salmon fillets baked to perfection and topped with a rich, tangy lemon butter garlic cream sauce. Perfectly balanced with garlic, Dijon mustard, and fresh lemon juice, this dish makes an elegant yet easy main course suitable for dinner or special occasions.
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 marinade: In a small bowl, mix 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons Dijon mustard until combined.
- Marinate the salmon: Place salmon fillets in a shallow dish, season with salt and ½ teaspoon black pepper, then brush the marinade evenly over each fillet. Let it sit for 10 minutes to absorb the flavors.
- Preheat the oven and bake: Preheat the oven to 400°F (200°C). Arrange the marinated salmon fillets on a baking sheet lined with parchment paper or lightly greased. Bake for 12-15 minutes until the salmon 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 and sauté for about 1 minute until fragrant.
- Add cream and seasonings: Stir in ½ cup heavy cream and cook gently until warmed through but not boiling. Optionally, add 1-2 tablespoons freshly squeezed lemon juice for extra tang, then sprinkle 1 tablespoon chopped parsley and ½ teaspoon black pepper. Stir to combine and remove from heat.
- Serve: Plate each salmon fillet, spoon the warm lemon butter garlic sauce over the top, and garnish with lemon slices. Serve immediately for best taste.
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 best flavor in both the marinade and sauce.
- You can substitute half and half for heavy cream for a lighter sauce.
- If you prefer a thicker sauce, simmer it a few extra minutes to reduce.
Nutrition
- Serving Size: 1 fillet
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg
