Introduction to Baked Salmon with Lemon Butter Cream Sauce
Welcome to a delightful culinary journey that promises to shine even on your busiest days! Today, I’m excited to share my recipe for Baked Salmon with Lemon Butter Cream Sauce. This dish is not only a fantastic way to nourish your family, but it also lets you serve up something impressive with minimal effort. Imagine walking into your kitchen after a long day, and in just 30 minutes, you have a delicious meal ready to enjoy. Let’s dive into this vibrant recipe that combines simplicity, flavor, and a touch of indulgence!
Why You’ll Love This Baked Salmon with Lemon Butter Cream Sauce
This dish is the epitome of convenience! In just 30 minutes, you can whip up a meal that tastes like it came from a gourmet restaurant. The richness of the lemon butter cream sauce elevates the salmon, creating a perfect harmony of flavors. Plus, it’s healthy and satisfying, making it an ideal choice for busy evenings when time is short but quality matters. Trust me, your family will be asking for seconds!
Ingredients for Baked Salmon with Lemon Butter Cream Sauce
Gathering the right ingredients is the first step towards creating this delightful dish. Below, I’ve outlined everything you’ll need to make your Baked Salmon with Lemon Butter Cream Sauce sing.
- Skinless salmon fillets: Fresh salmon is best, but frozen works if needed. Salmon provides a hearty protein base for this dish.
- Lemon juice: Adds brightness and tang. Freshly squeezed juice elevates the flavor, but bottled can work in a pinch.
- Olive oil: This adds a touch of richness and helps in marinating the salmon for extra flavor.
- Unsalted butter: The star of the lemon butter cream sauce! It creates that luscious creaminess.
- Heavy cream: Essential for creating the rich sauce. It also balances the acidity of the lemon beautifully.
- Minced garlic: A small amount goes a long way in infusing the dish with a warm, savory aroma.
- Old-style Dijon mustard: Adds depth and a hint of spice to the sauce, enhancing the overall flavor profile.
- Ground black pepper: Freshly ground pepper amplifies the zing. Adjust the amount to your taste.
- Salt: Essential for seasoning the dish to perfection. Make sure to taste as you go!
- Optional lemon juice: For an extra citrus punch in your sauce, feel free to add more lemon juice.
- Parsley: Finely chopped, this adds a fresh garnish that makes your dish look elegant.
- Lemon slices: Serve alongside the salmon for a splash of color and additional flavor, if desired.
If you’d like exact measurements for these ingredients, you’ll find them at the bottom of this article for easy printing!
How to Make Baked Salmon with Lemon Butter Cream Sauce
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F (220°C). Preheating is essential because it ensures even cooking from the moment you place the salmon in. An adequately heated oven creates that delightful flaky texture, making it a key step in this Baked Salmon with Lemon Butter Cream Sauce.
Step 2: Marinate the Salmon
While the oven warms up, it’s time to marinate your salmon. In a bowl, whisk together lemon juice, olive oil, minced garlic, and Dijon mustard. Place your salmon fillets in this wonderful mixture, making sure they’re coated evenly. Let them marinate for at least 15 minutes. This step not only infuses flavor but also tenderizes the fish, allowing each bite to melt in your mouth.
Step 3: Bake the Salmon
Once marinated, place your salmon fillets on a prepared baking sheet lined with parchment paper. Season with salt and pepper for that extra touch. Bake the salmon for 10 to 15 minutes, depending on the thickness of the fillets. The salmon is perfectly done when it flakes easily with a fork. Just make sure not to overcook it—watch closely to keep that moist, tender texture!
Step 4: Prepare the Lemon Butter Cream Sauce
As the salmon bakes, it’s time to create that luscious Lemon Butter Cream Sauce. In a saucepan over medium heat, melt the unsalted butter and add minced garlic. Sauté until fragrant, then carefully pour in the heavy cream. Mix well and let it thicken slightly, stirring occasionally. This rich sauce balances the zesty flavor of lemon with creamy goodness, making your dish truly irresistible.
Step 5: Combine and Serve
Now it’s time to put it all together! Place the baked salmon on individual plates and generously drizzle the lemon butter cream sauce over each fillet. For a touch of freshness, sprinkle finely chopped parsley on top. Garnish with lemon slices on the side for a beautiful presentation. Your Baked Salmon with Lemon Butter Cream Sauce is ready to impress!
Tips for Success
- Always check the thickness of your salmon fillets. Cooking times may vary accordingly.
- Let your salmon come to room temperature before baking for even cooking.
- Keep a close eye on the sauce while it thickens to avoid burning.
- Make it a family affair! Get your kids involved in the marinating process.
- Experiment with fresh herbs like dill or basil for varied flavors.
Equipment Needed
- Baking sheet: A shallow baking dish works too if you don’t have one.
- Parchment paper: Use aluminum foil if parchment is unavailable for easy cleanup.
- Mixing bowl: Any medium bowl will do—just ensure it’s big enough for marinating.
- Whisk: A fork can also mix your marinade if a whisk is not handy.
- Saucepan: A small pot is perfect for preparing the sauce quickly.
Variations
- Vegetarian Option: Substitute salmon with hearty vegetables like portobello mushrooms or zucchini for a veggie twist.
- Spicy Kick: Add a pinch of red pepper flakes to the lemon butter cream sauce for an exciting heat.
- Herb Infusion: Experiment with fresh herbs like dill, tarragon, or chives mixed into the sauce for extra flavor.
- Citrus Medley: Use lime or orange juice instead of lemon for a different citrusy flair.
Serving Suggestions for Baked Salmon with Lemon Butter Cream Sauce
- Pair with asparagus: Lightly steamed or roasted asparagus adds a vibrant color and a crunchy texture.
- Complement with rice: A fluffy serving of jasmine or wild rice will soak up the lemon butter sauce beautifully.
- Enjoy with a crisp salad: A simple green salad with vinaigrette keeps the meal light and refreshing.
- Finish with a white wine: A chilled glass of Chardonnay pairs perfectly with the richness of the salmon.
FAQs about Baked Salmon with Lemon Butter Cream Sauce
Can I use skin-on salmon fillets?
Absolutely! While I prefer skinless for a clean presentation, skin-on salmon can add extra flavor and texture. Just be aware that you’ll need a few extra minutes of cooking time, depending on thickness.
What can I substitute for heavy cream?
If you’re looking to lighten things up, you can use half-and-half or a combination of milk and Greek yogurt. The sauce may have a slightly different texture, but it will still be delicious!
Is there a vegetarian alternative for this recipe?
Yes! You can replace salmon with hearty vegetables such as stuffed bell peppers or portobello mushrooms. Just adapt the cooking time accordingly to ensure they’re tender but not mushy.
How do I store leftovers?
Store any leftover salmon and lemon butter cream sauce in an airtight container in the fridge for up to two days. When reheating, do so gently in the oven to avoid drying out the salmon.
Can I freeze the baked salmon?
While it’s best fresh, you can freeze baked salmon. Wrap it tightly and consume it within three months. When ready to eat, thaw in the refrigerator and reheat gently in the oven.
Final Thoughts on Baked Salmon with Lemon Butter Cream Sauce
Every bite of this Baked Salmon with Lemon Butter Cream Sauce transports me to a sunshine-filled day, where simplicity meets sophistication. This recipe is more than just a meal; it’s a celebration of flavors that brings joy to the table. Whether I’m cooking for my family or entertaining friends, knowing I can produce a dish that’s both elegant and easy is incredibly fulfilling. I’m always left with a sense of accomplishment and happiness—and a plate that’s licked clean! Share this experience with your loved ones; trust me, they’ll be asking for seconds!
PrintBaked Salmon with Lemon Butter Cream Sauce
A delicious baked salmon dish served with a rich lemon butter cream sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
- 5 skinless salmon fillets (about 5 oz each)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ¼ cup unsalted butter
- ½ cup heavy cream
- 1 minced garlic clove
- 2 tablespoons old-style Dijon mustard
- ½ teaspoon ground black pepper
- Salt (to taste)
- Optional: 1-2 tablespoons freshly squeezed lemon juice
- 1 tablespoon parsley (finely chopped)
- Lemon slices for serving
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix lemon juice, olive oil, minced garlic, and Dijon mustard. Marinate salmon fillets for at least 15 minutes.
- Place the marinated salmon on a baking sheet, season with salt and pepper, and bake for 10-15 minutes until flaky.
- For the sauce, melt butter in a saucepan over medium heat, sauté minced garlic until fragrant, then add heavy cream. Allow it to thicken slightly before removing from heat.
- Stir in optional lemon juice and garnish with parsley.
- Serve sauce over baked salmon and enjoy!
Notes
- Adjust the seasoning according to personal taste.
- Make sure to watch the salmon while it bakes to prevent overcooking.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 100mg