Baked Salmon with Lemon Butter Cream Sauce
This quick and easy baked salmon recipe features a rich lemon butter cream sauce that elevates the dish, making it perfect for weeknights or impressive dinners.
Ingredients
Main Ingredients
- 4 pieces salmon fillets (6 oz each)
- 2 tbsp olive oil
- 3 cloves garlic, minced Divided usage
- Salt to taste
- Pepper to taste
Sauce Ingredients
- 1/4 cup fresh lemon juice
- Zest of 1 lemon zest
- 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) and lightly grease a baking dish or line a sheet pan with parchment paper.
- Pat the salmon fillets dry with a paper towel and place them in the prepared baking dish.
- Drizzle each fillet with olive oil, then sprinkle with salt, pepper, and half of the minced garlic.
Baking
- Slide the salmon into the oven and bake for 12–15 minutes, or until it flakes easily with a fork and looks opaque in the center.
Sauce Preparation
- In a small saucepan over medium heat, melt the butter until it starts to bubble.
- Add the remaining garlic and sauté for about 1 minute, until fragrant.
- Stir in the lemon juice and zest, and give it a taste.
- Reduce the heat to low, whisk in the heavy cream, and let it simmer gently for 2–3 minutes, stirring occasionally.
Serving
- When the salmon is cooked, pull it from the oven and let it rest for a minute.
- Spoon the warm lemon butter cream sauce generously over each fillet and finish with chopped parsley or dill.
- Serve immediately while hot.
Notes
For meal prep, bake the salmon ahead of time and store it in the fridge for up to 3 days. Make the sauce fresh right before serving for the best texture and flavor. If cooking for kids, prepare some fillets with less seasoning and serve the sauce on the side.