Description
A comforting dish featuring baked salmon topped with a rich lemon butter cream sauce, perfect for family dinners or special occasions.
Ingredients
Scale
- 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 each)
- 1/2 teaspoon ground black pepper
- Salt (to taste)
- 1/4 cup unsalted butter
- 1 1/2 tablespoons minced garlic cloves
- 1/2 cup heavy cream
- 1–2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon parsley (finely chopped)
- Lemon slices for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Mix together the freshly squeezed lemon juice, olive oil, minced garlic, and Dijon mustard.
- Coat each salmon fillet with the marinade, seasoning with black pepper and salt.
- Place the marinated salmon in a skillet or baking dish and bake for about 10-15 minutes.
- Melt the butter in a saucepan over low to medium heat, then add the minced garlic.
- Slowly stir in the heavy cream and bring it to a gentle boil.
- Pour the sauce over the cooked salmon and let it rest for 5-10 minutes.
- Serve warm, garnished with parsley and lemon slices.
Notes
You can marinate the salmon in advance. Substitute heavy cream for coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 1g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg