Baked Salmon with Lemon Butter Cream Sauce
Tender salmon fillets coated in a rich, silky lemon butter cream sauce. This easy weeknight dish combines a bright mustard-lemon marinade with a luxurious sauce, perfect for quick dinners or special occasions.
Ingredients
For the Base
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 clove minced garlic
- 2 tablespoons old-style Dijon mustard
- 5 pieces skinless salmon fillets (about 5 oz each)
- 1/2 teaspoon ground black pepper
- salt (to taste)
For the Sauce
- 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)
For Serving
- 1 tablespoon parsley (finely chopped)
- lemon slices for serving
Instructions
Marinate the Salmon
- Preheat your oven to 425°F (220°C).
- In a bowl, whisk together lemon juice, olive oil, minced garlic, and Dijon mustard.
- Coat the salmon fillets in the marinade and season with ground black pepper and salt to taste.
- Let the salmon sit in the marinade for 10–15 minutes at room temperature if time allows.
Bake the Salmon
- Arrange the marinated fillets in a single layer in a skillet or baking dish.
- Bake in the preheated oven for about 10–15 minutes, depending on thickness, until the salmon is just opaque and flakes easily with a fork.
Start the Lemon Butter Cream Sauce
- While the salmon bakes, melt butter in a small saucepan over low–medium heat.
- Add minced garlic and sauté briefly until fragrant (about 30–45 seconds).
Finish the Sauce
- Stir in heavy cream and bring to a gentle boil, then reduce heat and simmer until the sauce thickens slightly (1–2 minutes).
- Taste and add lemon juice if you want extra brightness.
Plate and Rest
- Once the salmon is cooked, pour the lemon butter cream sauce over the fillets.
- Let the plated salmon rest for 5–10 minutes before serving.
- Sprinkle with chopped parsley and serve with lemon slices.
Notes
Make-ahead friendly; marinate salmon up to 24 hours in advance. Store cooked salmon and sauce together for up to 3 days. Reheat gently.