Lemon 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
