Baked Salmon with Lemon Butter Cream Sauce
Bright and silky, this baked salmon with lemon butter cream sauce is a comforting weeknight dish that tastes gourmet with minimal effort.
Ingredients
For the base
- 4 pieces salmon fillets Fresh, skinless or skin-on
- to taste salt For seasoning
- to taste pepper For seasoning
For the sauce
- 1/4 cup butter (½ stick) Unsalted, for a clean flavor
- 1/4 cup heavy cream (about 60 ml) To create a rich sauce
- 2 tablespoons fresh lemon juice For acidity and brightness
- 1 tablespoon lemon zest To enhance lemon flavor
For serving
- fresh parsley Chopped, for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Place the salmon fillets in a baking dish and season with salt and pepper.
Sauce preparation
- In a small saucepan over medium heat, melt the butter.
- Stir in the lemon juice and lemon zest, allowing flavors to meld for 30–60 seconds.
- Slowly add the heavy cream and warm through until smooth.
Baking
- Pour the sauce evenly over the seasoned salmon fillets.
- Bake for 15–20 minutes until the salmon flakes easily.
Serving
- Garnish with chopped parsley before serving.
Notes
Let the salmon sit at room temperature for 10-15 minutes before baking to promote even cooking. Pair with steamed vegetables or a light salad.