Description
Baked Salmon with Lemon Butter Cream Sauce is a tender, flavorful dish where juicy salmon fillets are baked to perfection and drizzled with a rich, creamy lemon-butter sauce. It’s quick, elegant, and perfect for both weeknight dinners and special occasions.
Ingredients
- 5 skinless salmon fillets (about 5 oz each)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ¼ cup unsalted butter
- ½ cup heavy cream
- 1 minced garlic clove
- 2 tablespoons old-style Dijon mustard
- ½ teaspoon ground black pepper
- Salt (to taste)
- Optional: 1–2 tablespoons freshly squeezed lemon juice
- 1 tablespoon parsley (finely chopped)
- Lemon slices for serving
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Pat salmon fillets dry and place them on the prepared sheet.
- In a small bowl, mix lemon juice, olive oil, salt, and black pepper. Brush this mixture over the salmon fillets.
- Bake for 12–15 minutes, or until salmon flakes easily with a fork.
- Meanwhile, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds.
- Whisk in heavy cream, Dijon mustard, and optional extra lemon juice. Simmer for 2–3 minutes until slightly thickened.
- Remove salmon from oven and spoon the creamy lemon-butter sauce over each fillet. Garnish with parsley and lemon slices.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- Serve with steamed vegetables, roasted potatoes, or rice for a balanced meal.
- Fresh salmon works best, but thawed frozen fillets are also great.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American