Baked Salmon with Lemon Butter Cream Sauce
A delightful dish that combines the freshness of salmon with a rich lemon butter cream sauce, perfect for family dinners or special occasions.
Ingredients
For the Salmon
- 5 pieces skinless salmon fillets (about 5 oz each) Ensure the skin is removed and check for any bones.
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil Drizzle over salmon fillets.
- 1 clove minced garlic Use fresh garlic for the best flavor.
- 2 tablespoons old-style Dijon mustard Adds a zesty flavor to the salmon.
- 1/2 teaspoon ground black pepper Freshly ground is recommended.
- to taste salt A light sprinkle enhances flavor.
For the Cream Sauce
- 1/4 cup unsalted butter Melt in a saucepan.
- 1 1/2 tablespoons minced garlic cloves Adds depth to the sauce.
- 1/2 cup heavy cream Creates a rich and creamy sauce.
- 1-2 tablespoons freshly squeezed lemon juice (optional) For additional brightness.
- 1 tablespoon parsley (finely chopped) For garnish and flavor.
- lemon slices for serving Adds visual appeal.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Arrange the salmon fillets on a lined baking sheet.
- Drizzle the salmon with olive oil and sprinkle with ground black pepper and salt.
- In a small bowl, blend Dijon mustard with minced garlic and lemon juice.
- Spread the mustard mixture evenly over the salmon fillets.
Cooking
- Bake in the oven for about 20-25 minutes until the salmon is opaque and flakes easily with a fork.
- In a saucepan, melt the butter over medium heat and add minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the heavy cream and stir well. Let it simmer for a few minutes to thicken.
- Stir in additional lemon juice and chopped parsley into the cream sauce before serving.
Serving
- Drizzle the lemon butter cream sauce over the salmon just before serving.
- Pair it with roasted vegetables or a light salad.
- Serve in portions of one fillet per person.
Notes
For enhanced flavor, marinate the salmon for 15-30 minutes before baking. Customize the cream sauce with herbs, and serve with crusty bread to soak up any leftover sauce.