Description
Delicious baked salmon fillets topped with a rich and creamy lemon butter garlic sauce, perfect for an elegant and easy dinner.
Ingredients
Units
Scale
For The Salmon
- 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
- 1/2 teaspoon ground black pepper
- salt, to taste
Lemon Butter Garlic Sauce
- 1/4 cup unsalted butter
- 1 1/2 tablespoons minced garlic cloves
- 1/2 cup heavy cream, or half and half
- 1-2 tablespoons freshly squeezed lemon juice, optional
- 1 tablespoon parsley, finely chopped
- 1/2 teaspoon ground black pepper
- lemon slices for serving
Instructions
- Prepare the salmon: Preheat the oven to 400°F (200°C). In a small bowl, whisk together lemon juice, olive oil, minced garlic, and Dijon mustard. Place the salmon fillets on a lined baking sheet and brush them evenly with the lemon and mustard mixture. Season with salt and ground black pepper.
- Bake the salmon: Place the baking sheet in the oven and bake the salmon fillets for 15 minutes, or until the fish flakes easily with a fork and is cooked through.
- Make the lemon butter sauce: While the salmon is baking, melt the unsalted butter in a saucepan over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1-2 minutes.
- Add cream and seasoning: Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened. Add lemon juice (if using), ground black pepper, and chopped parsley, stirring well to combine. Remove from heat.
- Serve: Once the salmon is done, plate the fillets and spoon the lemon butter garlic sauce over the top. Garnish with lemon slices and extra parsley if desired. Serve immediately for best flavor.
Notes
- Best enjoyed fresh; refrigerate leftovers in an airtight container for up to 2 days.
- Reheat gently in the oven or microwave to keep salmon moist.
- Freezing is not recommended as the cream sauce may separate and alter texture.
- Use skinless salmon fillets for even cooking and easier serving.
- If heavy cream is unavailable, half-and-half can be used as a lighter alternative.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg
