Why make this recipe
Baked Salmon with Lemon Butter Cream Sauce is a delightful dish that’s perfect for a quick dinner or a special occasion. The salmon is not only tasty but also packed with omega-3 fatty acids, making it a healthy choice. The creamy lemon butter sauce elevates the dish, adding a rich and tangy flavor that complements the salmon beautifully. This recipe is easy to follow and can impress both family and friends with minimal effort.
How to make Baked Salmon with Lemon Butter Cream Sauce
Ingredients:
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 3 garlic cloves (minced)
- Salt and pepper to taste
- 1/4 cup (60 ml) fresh lemon juice
- Zest of 1 lemon
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 g) unsalted butter
- 2 tbsp chopped fresh parsley or dill
Directions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line a sheet pan with parchment paper.
- Prepare the Salmon: Pat the salmon fillets dry with a paper towel. Place them in the prepared baking dish. Drizzle with olive oil and season with salt, pepper, and half of the minced garlic.
- Bake the Salmon: Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Make the Lemon Butter Cream Sauce: 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 lemon juice and zest. Reduce the heat to low and whisk in the heavy cream. Let it simmer gently for 2-3 minutes, stirring occasionally.
- Combine and Serve: Once the salmon is done, remove it from the oven and spoon the lemon butter cream sauce over each fillet. Garnish with fresh parsley or dill and serve immediately.
How to serve Baked Salmon with Lemon Butter Cream Sauce
Serve the baked salmon on a plate, drizzled generously with the lemon butter cream sauce. This dish pairs wonderfully with steamed vegetables, rice, or a fresh salad. A side of crusty bread can also be great for soaking up any extra sauce.
How to store Baked Salmon with Lemon Butter Cream Sauce
If you have leftovers, store the salmon and sauce in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. To reheat, place it in the oven or microwave until warmed through. Be careful not to overcook it during reheating to maintain the salmon’s tenderness.
Tips to make Baked Salmon with Lemon Butter Cream Sauce
- Choose fresh salmon fillets for the best flavor and texture.
- Adjust the lemon juice and zest to your taste if you prefer a stronger lemon flavor.
- For a bit of heat, consider adding a pinch of red pepper flakes to the sauce.
- Use fresh herbs like parsley or dill for garnish to add a vibrant look and flavor.
Variation
You can customize this recipe by adding different herbs or spices. For a Mediterranean twist, try adding chopped olives or sun-dried tomatoes to the sauce. Alternatively, switch up the cream sauce with a yogurt-based sauce for a lighter version.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking for even results.
2. What can I substitute for heavy cream?
You can use half-and-half, sour cream, or Greek yogurt as lighter options, but they may alter the texture and richness of the sauce.
3. How can I tell when the salmon is done?
The salmon is fully cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
Baked Salmon with Lemon Butter Cream Sauce
Ingredients
Main Ingredients
- 4 pieces salmon fillets (6 oz each)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- to taste Salt and pepper
- 1/4 cup fresh lemon juice
- 1 whole lemon (zest)
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 2 tbsp chopped fresh parsley or dill
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line a sheet pan with parchment paper.
- Pat the salmon fillets dry with a paper towel. Place them in the prepared baking dish. Drizzle with olive oil and season with salt, pepper, and half of the minced garlic.
Cooking
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 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 lemon juice and zest. Reduce the heat to low and whisk in the heavy cream. Let it simmer gently for 2-3 minutes, stirring occasionally.
Serving
- Once the salmon is done, remove it from the oven and spoon the lemon butter cream sauce over each fillet. Garnish with fresh parsley or dill and serve immediately.