Baked Salmon With Lemon Butter Cream Sauce Recipe
This elegant Baked Salmon with Lemon Butter Cream Sauce is a perfectly balanced dish featuring tender, flaky salmon fillets baked to perfection and topped with a rich, tangy lemon butter cream sauce. The marinade of lemon juice, garlic, and Dijon mustard imparts bright flavors, while the creamy sauce with fresh parsley adds a luxurious finish. Ideal for a healthy weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Salmon
- 5 skinless salmon fillets (about 150 g / 5 oz each)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 2 tablespoons old style Dijon mustard
- ½ teaspoon ground black pepper
- Salt, to taste
Lemon Butter Cream Sauce
- ¼ cup unsalted butter
- 1 ½ tablespoons garlic cloves, minced
- ½ cup heavy cream or half and half
- 1–2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon ground black pepper
- Salt, to taste
For Serving
- Lemon slices
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to give the salmon a lightly browned, beautifully roasted finish.
- Prepare the Marinade: In a medium bowl, mix together lemon juice, olive oil, minced garlic, and Dijon mustard. Stir them thoroughly to combine into a flavorful marinade.
- Marinate the Salmon: Place the salmon fillets in a baking dish or skillet. Pour the marinade evenly over the fillets, massaging the marinade into the fish to coat well. Season with salt and ground black pepper to taste.
- Bake the Salmon: Put the baking dish into the preheated oven. Bake for 10-15 minutes depending on the thickness of each fillet. The salmon should be opaque in the center and flake easily with a fork when done.
- Make the Lemon Butter Cream Sauce: While the salmon bakes, melt the unsalted butter in a medium saucepan over low to medium heat. Add minced garlic and sauté for about 20 seconds until fragrant, careful not to brown it. Pour in the heavy cream and bring the mixture to a gentle boil. Let it simmer for 3-4 minutes until it thickens slightly. Stir in lemon juice if you prefer a tangier sauce.
- Finish the Sauce: Remove the sauce from heat and stir in the finely chopped parsley. Season with salt and ground black pepper to taste, adjusting seasoning as needed.
- Serve: Remove the baked salmon from the oven and pour the lemon butter cream sauce generously over the fillets. Let the dishes rest for 5-10 minutes before serving to allow the flavors to meld. Garnish with lemon slices for an added fresh touch.
Notes
- Salmon fillet thickness will affect baking time; thicker pieces may require up to 15 minutes or slightly more.
- For a lighter sauce, substitute half and half or milk instead of heavy cream but sauce may be less rich.
- Keep an eye on the garlic when sautéing to avoid burning which can cause bitterness.
- Leftover sauce can be stored refrigerated for up to 2 days and reheated gently.
- This recipe pairs beautifully with steamed vegetables, rice, or roasted potatoes.
Keywords: baked salmon, lemon butter cream sauce, easy salmon recipe, healthy dinner, creamy sauce, baked fish
