Description
This baked salmon with lemon butter cream sauce is an easy yet elegant dish featuring tender, flaky salmon topped with a rich, garlicky lemon-infused cream sauce. Perfect for weeknight dinners or entertaining guests, this recipe brings bold flavor and gourmet vibes to your table in under 30 minutes.
Ingredients
Scale
For the Salmon:
- 5 skinless salmon fillets (about 5 oz / 150 g each)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons old-style Dijon mustard
- ½ teaspoon ground black pepper
- Salt, to taste
For the Lemon Butter Garlic Sauce:
- ¼ cup unsalted butter
- 1½ tablespoons minced garlic
- ½ cup heavy cream or half and half
- 1–2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon finely chopped parsley
- ½ teaspoon ground black pepper
- Salt, to taste
- Lemon slices, for serving
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and position the rack in the center. This high heat will help the salmon cook quickly while keeping the inside moist and the edges lightly crispy.
- Marinate the salmon: In a medium mixing bowl, combine lemon juice, olive oil, minced garlic, and Dijon mustard. Stir well to form a smooth marinade. Place the salmon fillets in a baking dish or skillet and pour the marinade over them. Use the back of a spoon or your hands to rub it evenly across the surface of each piece. Season with salt and black pepper.
- Bake the salmon: Place the dish into the preheated oven and bake for 10–15 minutes. The salmon is done when it easily flakes with a fork and appears opaque throughout. If your fillets are thicker than 1 inch, allow a couple of extra minutes.
- Prepare the sauce: While the salmon is baking, melt butter in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir frequently to avoid browning.
- Finish the sauce: Pour in the heavy cream and bring the mixture to a light boil. Allow it to simmer for 2–3 minutes until slightly thickened, then remove from heat. Stir in the lemon juice (if using), chopped parsley, salt, and black pepper to taste.
- Combine and serve: Once the salmon is cooked, remove it from the oven and pour the warm sauce over each fillet. Let it rest for 5–10 minutes to absorb the flavors. Garnish with lemon slices and additional herbs if desired.
Notes
- You can add a splash of white wine to the sauce for extra depth. Substitute olive oil for butter in the sauce for a lighter option. To avoid cream curdling, make sure it doesn’t boil rapidly. Serve over rice, pasta, or a bed of sautéed spinach for a complete meal. This dish is best enjoyed fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 261 kcal
- Sugar: 1g
- Sodium: 230 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1g
- Protein: 31 g
- Cholesterol: 72 mg