Description
Tender, flaky salmon baked to perfection and topped with a velvety lemon butter cream sauce. This easy recipe is perfect for family dinners or elegant gatherings.
Ingredients
Scale
For the Salmon:
- 5 skinless salmon fillets (150 g/5 oz each)
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp olive oil
- 1 garlic clove, minced
- 2 tbsp Dijon mustard
- ½ tsp ground black pepper
- Salt to taste
For the Sauce:
- ¼ cup unsalted butter
- 1½ tbsp garlic cloves, minced
- ½ cup heavy cream or half-and-half
- 1–2 tbsp freshly squeezed lemon juice (optional)
- 1 tbsp parsley, finely chopped
- ½ tsp ground black pepper
- Salt to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix lemon juice, olive oil, garlic, and Dijon mustard. Rub onto salmon fillets and season with salt and pepper.
- Bake salmon for 10–15 minutes or until flaky.
- Melt butter in a saucepan, sauté garlic for 20 seconds, add cream, and boil gently until thickened. Add lemon juice, parsley, salt, and pepper.
- Pour the sauce over the baked salmon. Let rest for 5–10 minutes before serving.
Notes
- Ensure salmon is fresh for the best flavor.
- Adjust lemon juice in the sauce for desired tanginess.
- Double the sauce for additional servings or side dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American