Lemon Butter Cream Sauce Salmon Recipe
Introduction
This delicious salmon baked with a tangy lemon butter cream sauce is a perfect weeknight dinner or special occasion dish. The creamy, zesty sauce complements the tender salmon fillets beautifully, making for a rich and satisfying meal.
Ingredients
- 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./150 grams each)
- ½ teaspoon ground black pepper
- Salt (to taste)
- ¼ cup unsalted butter
- 1 ½ tablespoons minced garlic cloves
- ½ cup heavy cream (or half and half)
- 1-2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon parsley (finely chopped)
- ½ teaspoon ground black pepper
- Lemon slices for serving
Instructions
- Step 1: Preheat your oven to 425°F (220°C) and position the rack in the center.
- Step 2: In a medium bowl, combine 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons Dijon mustard. Mix well.
- Step 3: Place the salmon fillets in a skillet or baking dish, pour the lemon mustard mixture over them, and rub it evenly onto the fillets. Season with ½ teaspoon black pepper and salt to taste. Bake for 10-15 minutes until cooked through.
- Step 4: While the salmon bakes, melt ¼ cup unsalted butter in a medium saucepan over low to medium heat. Add 1 ½ tablespoons minced garlic and sauté until fragrant, about 30 seconds.
- Step 5: Pour in ½ cup heavy cream and bring to a boil, allowing the sauce to thicken slightly.
- Step 6: Remove the sauce from heat and stir in 1-2 tablespoons lemon juice if you want extra brightness. Add 1 tablespoon chopped parsley, season with ½ teaspoon black pepper and salt to taste.
- Step 7: Pour the lemon butter cream sauce over the baked salmon and let it rest for 5-10 minutes to absorb the flavors.
- Step 8: Serve the salmon with lemon slices on the side and enjoy your meal.
Tips & Variations
- For a lighter sauce, substitute half and half for heavy cream.
- Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
- Serve with steamed vegetables or rice to make a complete meal.
- Fresh dill in place of parsley adds a lovely herbal note.
Storage
Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop to avoid overcooking the salmon. It’s best enjoyed fresh for optimal flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets; just be sure to thaw them completely before baking to ensure even cooking.
Can I prepare the lemon butter cream sauce in advance?
You can prepare the sauce ahead of time and gently reheat it before serving, just avoid boiling it again to prevent splitting.
PrintLemon Butter Cream Sauce Salmon Recipe
This delicious baked salmon recipe features a tangy lemon butter cream sauce that perfectly complements the tender, flaky fish. Quick to prepare and full of flavor, it’s a perfect healthy dinner option that balances creamy richness with bright citrus notes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Salmon and Marinade
- 5 skinless salmon fillets (about 5 oz./150 grams each)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 minced garlic clove
- 2 tablespoons old-style Dijon mustard
- ½ teaspoon ground black pepper
- Salt to taste
Lemon Butter Cream Sauce
- ¼ cup unsalted butter
- 1 ½ tablespoons minced garlic cloves
- ½ cup heavy cream (or half and half)
- 1–2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon parsley (finely chopped)
- ½ teaspoon ground black pepper
- Salt to taste
- Lemon slices for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) with the rack positioned in the center to ensure even cooking.
- Prepare Marinade: In a medium bowl, combine 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons old-style Dijon mustard. Mix well to create the marinade.
- Marinate Salmon: Place the salmon fillets in a skillet or baking dish, pour the marinade over them, and rub it evenly on each fillet. Season with ½ teaspoon ground black pepper and salt to taste.
- Bake Salmon: Bake the salmon in the preheated oven for 10-15 minutes, or until the fish flakes easily with a fork and is cooked through.
- Make Lemon Butter Sauce: While the salmon bakes, melt ¼ cup unsalted butter in a medium saucepan over low to medium heat. Add 1 ½ tablespoons minced garlic cloves and sauté until fragrant, about 30 seconds.
- Add Cream and Thicken Sauce: Pour in ½ cup heavy cream and bring the mixture to a gentle boil. Allow the sauce to thicken slightly, stirring occasionally.
- Finish Sauce: Remove from heat and stir in 1-2 tablespoons freshly squeezed lemon juice if you like extra tang. Add 1 tablespoon finely chopped parsley, season with ½ teaspoon ground black pepper and salt to taste.
- Serve: Pour the lemon butter cream sauce over the baked salmon fillets and let rest for 5-10 minutes to allow flavors to meld. Serve with lemon slices on the side. Enjoy your meal!
Notes
- You can substitute half and half for heavy cream for a lighter sauce.
- For extra flavor, marinate the salmon for 30 minutes before baking if time allows.
- Ensure not to overcook the salmon for moist and tender results.
- Garnish with fresh parsley or lemon zest for added freshness.
- Adjust seasoning of the sauce to your preference, especially the salt and lemon juice.
Keywords: baked salmon, lemon butter cream sauce, quick salmon recipe, healthy dinner, creamy lemon sauce, seafood recipe
