Baked Salmon with Lemon Butter Cream Sauce Recipe
This Baked Salmon with Lemon Butter Cream Sauce is a delicious and elegant dish featuring tender, flavorful salmon fillets baked to perfection and topped with a rich, creamy lemon butter sauce. The sauce combines garlic, Dijon mustard, and lemon juice for a tangy, savory complement that enhances the natural taste of the salmon. Garnished with fresh parsley and lemon slices, it’s perfect for a healthy weeknight dinner or a 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
For the Salmon Marinade
- 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./150 grams each)
- ½ teaspoon ground black pepper
- Salt to taste
For the Lemon Butter Cream Sauce
- ¼ cup unsalted butter
- 1 ½ tablespoons minced garlic cloves
- ½ cup heavy cream (or half and half)
- 1–2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon parsley (finely chopped)
- ½ teaspoon ground black pepper
For Garnish
- Lemon slices for serving
Instructions
- Prepare the marinade: In a small bowl, whisk together 2 tablespoons lemon juice, olive oil, 1 minced garlic clove, and Dijon mustard to create the marinade.
- Marinate the salmon: Place the salmon fillets in a shallow dish and season them lightly with salt and ½ teaspoon black pepper. Pour the marinade over the salmon, ensuring each fillet is well coated. Let it marinate for 15-20 minutes to absorb the flavors.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the salmon.
- Bake the salmon: Arrange the marinated salmon fillets on a baking sheet lined with parchment paper or lightly greased. Bake for 12-15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- Prepare the lemon butter cream sauce: While the salmon bakes, melt the unsalted butter in a medium skillet over medium heat. Add 1 ½ tablespoons minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add cream and seasonings: Pour in the heavy cream, stir well, and let it simmer gently for 3-4 minutes to thicken slightly. Stir in the optional 1-2 tablespoons lemon juice, 1 tablespoon finely chopped parsley, and ½ teaspoon black pepper. Adjust seasoning with salt if needed.
- Serve: Place each baked salmon fillet on a plate, spoon generous amounts of the lemon butter cream sauce over the top, and garnish with fresh lemon slices and additional parsley if desired.
Notes
- To check doneness, salmon should flake easily with a fork and be opaque in the center.
- Using half and half instead of heavy cream will result in a lighter sauce with less fat.
- The lemon juice in the sauce is optional; add it to taste for more brightness.
- For a dairy-free version, substitute the butter and cream with olive oil and coconut cream, respectively.
- Leftover sauce can be refrigerated and gently reheated to serve with other dishes.
Keywords: baked salmon, lemon butter sauce, creamy salmon recipe, healthy salmon, easy salmon dinner
