Baked Salmon with Lemon Butter Cream Sauce Recipe
This Baked Salmon with Lemon Butter Cream Sauce is a deliciously tender and flaky salmon fillet marinated in lemon juice, garlic, and Dijon mustard, then baked to perfection and topped with a rich, creamy lemon butter sauce. It’s an elegant and easy-to-make dish perfect for weeknight dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Salmon and Marinade
- 5 skinless salmon fillets (about 5 oz each)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 minced garlic clove
- 2 tablespoons old-style Dijon mustard
- Salt (to taste)
- ½ teaspoon ground black pepper
Lemon Butter Cream Sauce
- ¼ cup unsalted butter
- ½ cup heavy cream
- 1 minced garlic clove
- Optional: 1-2 tablespoons freshly squeezed lemon juice
- 1 tablespoon parsley (finely chopped)
- Lemon slices for serving
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to cook the salmon quickly and evenly, helping to keep it moist and tender.
- Prepare the marinade: In a bowl, combine 2 tablespoons of lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons of old-style Dijon mustard. This mixture infuses the salmon with bright, tangy flavors and a hint of spice.
- Marinate the salmon: Place the salmon fillets in the marinade and let them soak for at least 15 minutes. This allows the flavors to penetrate the fish before baking.
- Bake the salmon: Arrange the marinated salmon fillets on a baking sheet. Season with salt and ½ teaspoon ground black pepper. Bake in the preheated oven for 10-15 minutes, or until the salmon flakes easily with a fork, indicating it is perfectly cooked.
- Make the lemon butter cream sauce: While the salmon bakes, melt ¼ cup of unsalted butter in a saucepan over medium heat. Add 1 minced garlic clove and sauté until fragrant but not browned. Then, pour in ½ cup heavy cream and allow the sauce to simmer gently until it thickens slightly.
- Finish the sauce: Remove the saucepan from heat, then stir in the optional 1-2 tablespoons of freshly squeezed lemon juice to brighten the sauce. Garnish with 1 tablespoon finely chopped parsley for a fresh herbal note.
- Serve: Plate the baked salmon fillets and generously spoon the lemon butter cream sauce over the top. Garnish with lemon slices for an extra burst of citrus flavor and serve immediately for a rich and flavorful meal.
Notes
- Marinating the salmon for at least 15 minutes helps enhance flavor but avoid marinating for too long to prevent the lemon juice from cooking the fish.
- Use skinless salmon fillets for easier serving and a more delicate texture.
- Adjust the seasoning to taste—both salt and pepper can be increased or decreased depending on preference.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce may be less rich.
- The sauce can be made ahead and gently reheated before serving.
- If you prefer crispy salmon skin, use skin-on fillets and bake with the skin side down on a lightly oiled baking sheet.
Keywords: baked salmon, lemon butter sauce, cream sauce, healthy salmon recipe, easy dinner, seafood bake
