Baked Salmon with Lemon Butter Cream Sauce
A quick and delicious baked salmon dish, topped with a creamy lemon butter sauce that's perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces salmon fillets (6 oz each) Fresh or frozen, thawed completely.
- 2 tbsp olive oil For drizzling.
- 3 cloves garlic (minced) Divided for use.
- 1/4 cup fresh lemon juice About 2 lemons.
- 1 piece zest of 1 lemon Zested before juicing.
- 1/2 cup heavy cream Can substitute with coconut cream or Greek yogurt.
- 1/4 cup unsalted butter Melted for the sauce.
- 2 tbsp chopped fresh parsley or dill For garnish.
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 your prepared baking dish.
- Drizzle the salmon with olive oil and season generously with salt, pepper, and half of the minced garlic.
- Bake the salmon for 12-15 minutes or until it’s cooked through and flakes easily with a fork.
Sauce Preparation
- While the salmon is baking, melt the butter in a small saucepan over medium heat.
- Add the remaining garlic and sauté for 1 minute until fragrant.
- Stir in the fresh lemon juice and zest. Reduce heat to low and whisk in the heavy cream, letting it simmer for 2-3 minutes.
Serving
- Once the salmon is done, remove it from the oven and spoon the lemon butter cream sauce over each fillet.
- Finish with fresh parsley or dill and serve immediately.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven to maintain texture. Serve with colorful veggies, rice, quinoa, or pasta for a complete meal.