Salmon With Lemon Cream Sauce Recipe
Tender baked salmon paired with a rich and velvety lemon butter cream sauce makes for a quick and effortless dinner option. This recipe is ideal for those hectic weeknights when you want a delicious meal without spending much time in the kitchen.
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Servings: 4
Ingredients
Salmon
- 4 skinless salmon fillets
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 tablespoons freshly squeezed lemon juice divided
- 2 tablespoons dry white wine optional, or substitute with 2 teaspoons Dijon mustard
- ¼ teaspoon salt for seasoning
- ¼ teaspoon cracked pepper for seasoning
Cream Sauce
- ¼ cup unsalted butter
- 2 teaspoons minced garlic
- ½ cup heavy cream whipping or thickened
- 2 tablespoons dry white wine or 1 teaspoon Dijon mustard as a substitute
- 1-2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley divided
Instructions
- Preheat the oven to 425°F (220°C) and lightly grease a baking dish.
- Pat the salmon fillets dry with a paper towel. In a small bowl, mix together the olive oil, garlic, 1 tablespoon of lemon juice, and white wine (or Dijon mustard if using). Rub this mixture over the salmon fillets and arrange them in the prepared baking dish. Season with salt and pepper.
- Bake the salmon for 10-12 minutes, or until the fish is opaque throughout and flakes easily with a fork.
- Meanwhile, prepare the sauce by melting the butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Pour in the wine (or Dijon mustard) and let it simmer for 2-3 minutes, allowing it to reduce slightly. Add the cream, stirring constantly until the sauce thickens a bit.
- Remove the saucepan from the heat and mix in the remaining lemon juice and half of the chopped parsley.
- Once the salmon is done, pour the lemon butter cream sauce over it in the baking dish, allowing it to blend with the natural juices from the salmon.
- Garnish with the remaining parsley and serve hot. Enjoy!
Notes
Baking Time for Salmon: Bake for 4-6 minutes per ½-inch (1 cm) of fillet thickness.
Medium doneness: 4 minutes per ½-inch
Well done: 6 minutes per ½-inch
How to Check if Salmon is Cooked: Test the thickest part of the fillet with a fork. If the flesh easily flakes or falls apart, it's ready. An instant-read thermometer can also be used to ensure the internal temperature reaches at least 145°F (61°C).
Leftovers: Store any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave.