Description
A comforting and elegant dish featuring flaky baked salmon paired with a bright lemon butter cream sauce.
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 each)
- 1/2 teaspoon ground black pepper
- Salt (to taste)
- 1/4 cup unsalted butter (1/2 stick)
- 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).
- Whisk together lemon juice, olive oil, minced garlic, and Dijon mustard. Coat the salmon fillets and season with pepper and salt. Let marinate for 10–15 minutes.
- Arrange the marinated fillets in a baking dish and bake for about 10–15 minutes until opaque and flaky.
- While the salmon bakes, melt butter in a saucepan, add minced garlic, and sauté until fragrant.
- Stir in heavy cream; bring to a gentle boil, then simmer until slightly thickened. Adjust lemon juice to taste.
- Pour the lemon butter cream sauce over the salmon and let rest for 5–10 minutes before serving topped with parsley and lemon slices.
Notes
Adjust seasoning as needed, and for lighter options, substitute with half-and-half or coconut cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American