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–+ servings
Baked Salmon with Lemon Butter Cream Sauce

Baked Salmon with Lemon Butter Cream Sauce: A Quick Delight

This Baked Salmon with Lemon Butter Cream Sauce is a convenient and delicious meal that comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons Freshly squeezed lemon juice Use fresh for the best flavor.
  • 2 tablespoons Olive oil Can substitute with butter or avocado oil.
  • 2 cloves Minced garlic clove Adjust to your garlic preference.
  • 1 tablespoon Old-style Dijon mustard Yellow mustard can be a milder substitute.
  • to taste Salt Use to taste, keeping dietary needs in mind.
  • to taste Ground black pepper Can substitute with white pepper for a milder taste.
For the Salmon
  • 4 fillets Skinless salmon fillets (about 5 oz./150 grams each) Substitute with skin-on salmon or other fish if desired.
For the Creamy Sauce
  • 2 tablespoons Unsalted butter Substitute with margarine for a dairy-free option.
  • 2 cloves Minced garlic cloves Use crushed garlic for a bolder taste.
  • 1 cup Heavy cream (or half and half) Use coconut cream for a dairy-free version.
  • 1 tablespoon Optional lemon juice Omit if not desired.
  • 2 tablespoons Finely chopped parsley Omit if allergic or substitute with other herbs.
  • to taste Ground black pepper For seasoning.

Equipment

  • Baking skillet
  • Medium-sized bowl
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and place the oven rack in the center.
  2. In a medium-sized bowl, whisk together lemon juice, olive oil, minced garlic, and Dijon mustard. Set aside.
  3. Place salmon fillets in a baking skillet and pour marinade over them, rubbing it in. Season with salt and pepper.
  4. Bake the salmon for 10 to 15 minutes until it flakes easily with a fork.
  5. Melt unsalted butter in a saucepan over low heat, add extra minced garlic and sauté for about 30 seconds.
  6. Stir in heavy cream and bring to a gentle boil, simmering until slightly thickened.
  7. Remove sauce from heat and mix in optional lemon juice and parsley. Adjust seasoning to taste.
  8. Carefully remove the salmon from the oven and let it rest for 5 to 10 minutes before serving.
  9. Pour the creamy lemon butter sauce over the salmon and serve with lemon slices.
  10. Enjoy your meal with sides like steamed vegetables or rice.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 500mgPotassium: 700mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Leftovers can be stored in an airtight container for up to 2 days. Reheat gently in the oven to maintain moisture.

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