Description
A quick and tasty Baked Salmon dish featuring a rich lemon butter cream sauce that keeps the fish moist and flavorful.
Ingredients
Scale
- 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 each)
- 1/2 teaspoon ground black pepper
- Salt (to taste)
- 1/4 cup unsalted butter
- 1 1/2 tablespoons minced garlic cloves
- 1/2 cup heavy cream
- 1–2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon parsley (finely chopped)
- Lemon slices for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Mix the lemon juice, olive oil, minced garlic, and Dijon mustard in a bowl.
- Coat the salmon fillets with the marinade and season with black pepper and salt to taste.
- Place the marinated salmon in a baking dish and bake for 10-15 minutes until flaky.
- Melt unsalted butter in a saucepan over low to medium heat and add minced garlic, stirring for a minute.
- Stir in the heavy cream and bring to a gentle boil; thicken slightly while stirring.
- If desired, add more lemon juice for flavor.
- Pour the creamy sauce over the baked salmon and let it rest for 5-10 minutes before serving. Garnish with parsley and lemon slices.
Notes
Use fresh salmon for the best flavor and texture. Do not overbake the salmon to prevent it from drying out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg