Baked Salmon with Lemon Butter Cream Sauce
This simple yet elegant recipe for baked salmon is topped with a rich lemon butter cream sauce, providing a burst of flavor that enhances the dish.
Ingredients
For the salmon
- 4 pieces salmon fillets (6 oz each)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- to taste Salt and pepper
For the sauce
- 1/4 cup fresh lemon juice
- 1 piece Zest of 1 lemon
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 2 tbsp chopped fresh parsley or dill
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line a sheet pan with parchment paper.
- Pat the salmon fillets dry with a paper towel. Place them in the prepared baking dish. Drizzle with olive oil and season with salt, pepper, and half of the minced garlic.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Making the Sauce
- While the salmon is baking, melt butter in a small saucepan over medium heat. Add the remaining garlic and sauté for 1 minute until fragrant.
- Stir in the lemon juice and zest.
- Reduce the heat to low and whisk in the heavy cream. Let it simmer gently for 2-3 minutes, stirring occasionally.
Serving
- Once the salmon is done, remove it from the oven and spoon the lemon butter cream sauce over each fillet. Garnish with fresh parsley or dill and serve immediately.
Notes
Make sure to taste the sauce as it simmers. Use room-temperature cream to prevent drama when mixing. You could also sub crème fraîche in a crisis.