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Baked Salmon with Lemon Butter Cream Sauce

Baked Salmon with Lemon Butter Cream Sauce You'll Love

This Baked Salmon with Lemon Butter Cream Sauce is simple yet sophisticated, perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 tablespoon Freshly Squeezed Lemon Juice Substitute with lime for a different twist.
  • 2 tablespoons Olive Oil Can be replaced with melted butter for richer flavor.
  • 2 cloves Minced Garlic Clove Fresh is best, use garlic powder in a pinch.
  • 1 tablespoon Old-Style Dijon Mustard Yellow mustard can work but alters flavor profile.
  • 4 fillets Skinless Salmon Fillets (about 5 oz./150 grams each) Other fish like mahi-mahi can be swapped in.
  • to taste Ground Black Pepper Enhance the seasoning.
  • to taste Salt Himalayan pink salt is a healthier option.
For the Creamy Sauce
  • 4 tablespoons Unsalted Butter Substitute with margarine for a dairy-free option.
  • 2 cloves Minced Garlic Cloves (for the sauce) Adds fragrance and flavor to the sauce.
  • 1 cup Heavy Cream (or Half and Half) Coconut cream is a great dairy-free alternative.
  • 2 tablespoons Parsley (finely chopped) Basil works well too.
  • 4 slices Lemon Slices For garnish.

Equipment

  • Mixing bowl
  • Baking sheet
  • Medium saucepan

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C), positioning the oven rack in the center.
  2. In a mixing bowl, combine the lemon juice, olive oil, minced garlic, and Dijon mustard. Whisk until fully blended.
  3. Place the skinless salmon fillets on a lightly greased baking sheet. Coat each fillet with the marinade and sprinkle with black pepper and salt.
  4. Bake the salmon for 10-15 minutes, until opaque and flaking easily with a fork.
  5. Melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant.
  6. Pour in the heavy cream and stir gently, cooking for about 3-4 minutes until thickened. Add lemon juice, parsley, and pepper.
  7. Let the salmon rest for a couple of minutes after baking. Drizzle the sauce over each fillet and garnish with lemon slices and parsley.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 4gProtein: 27gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 200mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Adjust baking time based on thickness of fillets for perfect salmon. Store leftovers in the fridge for up to 2 days.

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