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Baked Salmon with Lemon Butter Cream Sauce

Baked Salmon with Lemon Butter Cream Sauce for Delightful Dinners

This Baked Salmon with Lemon Butter Cream Sauce combines luxury and ease, making it a perfect choice for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons Freshly Squeezed Lemon Juice Substitute with bottled lemon juice if necessary.
  • 2 tablespoons Olive Oil Can be swapped with melted butter for a richer taste.
  • 2 cloves Minced Garlic Clove Use garlic powder as an alternative in a pinch.
  • 1 tablespoon Old-Style Dijon Mustard Honey mustard can be used for a sweeter flavor twist.
  • 4 5 oz Skinless Salmon Fillets Substitute with skinless trout or mahi-mahi.
  • 1 teaspoon Ground Black Pepper Adjust according to taste.
  • 1 teaspoon Salt Use kosher salt or sea salt for best results.
For the Creamy Sauce
  • 4 tablespoons Unsalted Butter Substitute with ghee for a lactose-free option.
  • 2 cloves Minced Garlic Cloves Increase quantity for more intense garlic taste.
  • 1 cup Heavy Cream Use coconut cream for a dairy-free alternative.
  • 2 tablespoons Parsley Can be omitted or replaced with chives.
  • 2 slices Lemon Slices Used for garnish and serving.

Equipment

  • oven
  • Mixing bowl
  • skillet
  • Saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) with the rack in the center.
  2. In a medium mixing bowl, combine freshly squeezed lemon juice, olive oil, minced garlic, and Dijon mustard. Whisk thoroughly.
  3. Place the skinless salmon fillets in a skillet and pour the marinade over them. Coat each fillet evenly and season with salt and pepper.
  4. Transfer the skillet to the preheated oven and bake for 10 to 15 minutes until the salmon flakes easily.
  5. Melt unsalted butter in a saucepan over medium heat and add minced garlic, sauté for about 30 seconds until fragrant.
  6. Pour heavy cream into the saucepan and bring to a gentle boil, simmer for 2 to 3 minutes to thicken.
  7. Stir in lemon juice and chopped parsley to the sauce, adjusting with more salt and pepper to taste.
  8. Remove the salmon from the oven, let rest for 5 to 10 minutes. Drizzle the sauce over each fillet and garnish with lemon slices.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 4gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Baked salmon tastes best fresh, but if leftovers are stored in an airtight container, they can be kept for up to 2 days and reheated gently.

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