Baked Salmon with Lemon Butter Cream Sauce: A Delightful Recipe!

Introduction

Baked Salmon with Lemon Butter Cream Sauce is one of those dishes that instantly transports me to a cozy dinner by the sea. I remember the first time I made it; the aroma of lemon and garlic wafting through my kitchen was simply irresistible! This creamy lemon salmon recipe has become a staple in my home, especially when I want to impress guests or treat myself to something special. The rich, buttery sauce perfectly complements the flaky salmon, creating a delightful balance of flavors that’s both comforting and elegant. Plus, it’s a healthy option that doesn’t skimp on taste! Trust me, once you try this dish, you’ll be hooked. Let’s get cooking!

Why You’ll Love It

• Quick and easy to prepare—ready in just 30 minutes!
• Rich, creamy lemon sauce that elevates the salmon to new heights.
• Healthy and low-fat, packed with protein and omega-3s.
• Perfect for weeknight dinners or special occasions.
• Budget-friendly ingredients that you probably already have at home.
• Versatile—pair it with veggies, rice, or a fresh salad.

Ingredients for Baked Salmon with Lemon Butter Cream Sauce

• 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

How to Make Baked Salmon with Lemon Butter Cream Sauce

• Step 1: Preheat your oven to 425°F (220°C) to get it nice and hot.
• Step 2: In a bowl, mix together the lemon juice, olive oil, minced garlic, and Dijon mustard. Marinate the salmon fillets in this mixture for at least 15 minutes to soak up all those delicious flavors.
• Step 3: Place the marinated salmon on a baking sheet, season with salt and pepper, and bake for 10-15 minutes until the salmon is flaky and cooked through.
• Step 4: While the salmon is baking, melt the butter in a saucepan over medium heat. Sauté the minced garlic until fragrant, then add the heavy cream. Allow it to thicken slightly before removing it from the heat.
• Step 5: Stir in the optional lemon juice and garnish with parsley for a fresh touch.
• Step 6: Serve the creamy sauce over the baked salmon and enjoy every bite!

Pro Tips for the Best Baked Salmon with Lemon Butter Cream Sauce

• Always use fresh salmon for the best flavor and texture.
• Don’t skip the marinating step—it really enhances the taste!
• Adjust the lemon juice in the sauce to suit your taste; a little extra can brighten it up!
• For a thicker sauce, let it simmer a bit longer on low heat.

What’s the secret to perfect Baked Salmon with Lemon Butter Cream Sauce?

The key is in the marination and the balance of flavors in the sauce. Letting the salmon soak in the lemon and garlic mixture really infuses it with flavor!

Can I make Baked Salmon with Lemon Butter Cream Sauce ahead of time?

Yes! You can marinate the salmon a few hours in advance and prepare the sauce ahead of time. Just reheat the sauce gently before serving.

How do I avoid common mistakes with Baked Salmon with Lemon Butter Cream Sauce?

Make sure not to overbake the salmon; it should be just flaky and moist. Also, keep an eye on the sauce to prevent it from curdling.

Best Ways to Serve Baked Salmon with Lemon Butter Cream Sauce

Serve this delightful dish with a side of steamed asparagus or a fresh garden salad for a light meal. It also pairs beautifully with fluffy rice or quinoa to soak up that creamy lemon sauce. For a touch of elegance, garnish with lemon slices and a sprinkle of parsley!

Nutrition Facts for Baked Salmon with Lemon Butter Cream Sauce

Per serving (1 fillet with sauce):

• Calories: 400
• Fat: 30g
• Protein: 30g
• Carbohydrates: 3g
• Sugar: 1g
• Sodium: 300mg

This is an estimate and may vary.

How to Store and Reheat Baked Salmon with Lemon Butter Cream Sauce

Let the salmon cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days. To reheat, gently warm it in the oven at 350°F (175°C) until heated through. You can also microwave it on low power, but be careful not to overcook it!

Frequently Asked Questions About Baked Salmon with Lemon Butter Cream Sauce

• Can I use frozen salmon for this recipe? Yes, but make sure to thaw it completely before marinating and baking.
• What can I substitute for heavy cream? You can use half-and-half or a non-dairy cream alternative, but the sauce may be less rich.
• How do I know when the salmon is done? The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C).

Variations of Baked Salmon with Lemon Butter Cream Sauce You Can Try

• Herb-Infused: Add fresh dill or thyme to the sauce for an aromatic twist.
• Spicy Kick: Incorporate a pinch of red pepper flakes into the sauce for some heat.
• Mustard Variation: Swap Dijon for whole grain mustard for a different texture and flavor.
• Vegetable Medley: Bake the salmon on a bed of seasonal vegetables for a complete one-pan meal.

Baked Salmon with Lemon Butter Cream Sauce is a dish that has a special place in my heart. I remember the first time I prepared it for my family; the kitchen was filled with the tantalizing aroma of garlic and lemon, and I could hardly wait to serve it! The moment I plated the salmon, drizzled with that luscious creamy lemon sauce, I knew I had created something magical. This creamy lemon salmon recipe has since become a go-to for family gatherings and cozy weeknight dinners alike. The combination of flaky, tender salmon and the rich, buttery sauce is simply divine, making every bite a delightful experience. Plus, it’s a healthy option that doesn’t compromise on flavor! Trust me, once you try this dish, it’ll become a favorite in your home too. Let’s get cooking!

Why You’ll Love It

• It’s a quick and easy meal that comes together in just 30 minutes!
• The creamy lemon butter sauce adds a burst of flavor that elevates the salmon.
• Packed with healthy omega-3 fatty acids, this dish is great for your heart.
• Budget-friendly ingredients mean you can enjoy a gourmet meal without breaking the bank.
• Perfect for both weeknight dinners and special occasions—everyone will be impressed!
• Versatile enough to pair with your favorite sides, from veggies to grains.
• Leftovers (if there are any!) make for a delicious lunch the next day.

Ingredients for Baked Salmon with Lemon Butter Cream Sauce

• 5 skinless salmon fillets (about 5 oz each) – the star of the dish, providing a rich source of protein and healthy fats.
• 2 tablespoons lemon juice – adds a bright, zesty flavor that complements the salmon beautifully.
• 1 tablespoon olive oil – helps to keep the salmon moist while adding a touch of healthy fat.
• ¼ cup unsalted butter – creates a luscious, creamy base for the sauce.
• ½ cup heavy cream – gives the sauce its rich, velvety texture.
• 1 minced garlic clove – infuses the dish with aromatic flavor that pairs perfectly with the lemon.
• 2 tablespoons old-style Dijon mustard – adds a tangy depth to the sauce, enhancing the overall flavor profile.
• ½ teaspoon ground black pepper – provides a subtle kick that balances the creaminess.
• Salt (to taste) – enhances all the flavors in the dish.
• Optional: 1-2 tablespoons freshly squeezed lemon juice – for those who love an extra citrusy punch!
• 1 tablespoon parsley (finely chopped) – adds a fresh, vibrant touch for garnish.
• Lemon slices for serving – not only decorative but also perfect for an extra squeeze of freshness.

How to Make Baked Salmon with Lemon Butter Cream Sauce

• Step 1: Preheat your oven to 425°F (220°C). This ensures that your salmon will cook evenly and get that lovely flaky texture.
• Step 2: In a mixing bowl, combine the 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons old-style Dijon mustard. This marinade is where the magic begins! Let the flavors meld together for a minute.
• Step 3: Place the 5 skinless salmon fillets into the marinade, making sure they’re well-coated. Let them marinate for at least 15 minutes. This step is crucial as it infuses the salmon with that zesty, garlicky goodness.
• Step 4: After marinating, arrange the salmon fillets on a baking sheet lined with parchment paper. Season them with salt and ½ teaspoon ground black pepper to taste. Bake in the preheated oven for about 10-15 minutes, or until the salmon is flaky and cooked through. You’ll know it’s done when it turns a beautiful pink and flakes easily with a fork.
• Step 5: While the salmon is baking, melt ¼ cup unsalted butter in a saucepan over medium heat. As it melts, the aroma will fill your kitchen! Sauté the remaining minced garlic until fragrant, about 30 seconds.
• Step 6: Pour in ½ cup heavy cream and stir well. Allow the sauce to simmer gently, thickening slightly for about 3-5 minutes. If you like a little extra zing, stir in the optional 1-2 tablespoons freshly squeezed lemon juice at this point.
• Step 7: Once the salmon is done, remove it from the oven and drizzle the creamy lemon sauce generously over each fillet. Garnish with 1 tablespoon finely chopped parsley and serve with lemon slices on the side for that extra burst of freshness!

Pro Tips for the Best Baked Salmon with Lemon Butter Cream Sauce

• For the best flavor, always use fresh salmon fillets. Frozen salmon can work, but fresh will give you that melt-in-your-mouth texture.
• Don’t skip the marinating step! Letting the salmon soak in the lemon and garlic mixture for at least 15 minutes really enhances the flavor.
• If you want a thicker sauce, let it simmer a bit longer on low heat. Just keep an eye on it to prevent curdling!
• Feel free to adjust the amount of lemon juice in the sauce to suit your taste. A little extra can brighten it up beautifully!

What’s the secret to perfect Baked Salmon with Lemon Butter Cream Sauce?

The secret lies in the marination and the balance of flavors in the sauce. Letting the salmon soak in the lemon and garlic mixture really infuses it with flavor, making every bite a burst of deliciousness!

Can I make Baked Salmon with Lemon Butter Cream Sauce ahead of time?

Absolutely! You can marinate the salmon a few hours in advance and prepare the sauce ahead of time. Just reheat the sauce gently before serving to keep it creamy and luscious.

How do I avoid common mistakes with Baked Salmon with Lemon Butter Cream Sauce?

Make sure not to overbake the salmon; it should be just flaky and moist. Also, keep an eye on the sauce to prevent it from curdling. If it thickens too much, add a splash of cream to loosen it up!

Best Ways to Serve Baked Salmon with Lemon Butter Cream Sauce

When it comes to serving this Baked Salmon with Lemon Butter Cream Sauce, presentation is key! I love to plate the salmon on a bed of fluffy quinoa or wild rice, allowing the grains to soak up that creamy lemon sauce. For a pop of color and nutrition, add a side of sautéed green beans or roasted asparagus—both complement the dish beautifully. You can also serve it alongside a fresh garden salad drizzled with a light vinaigrette to balance the richness of the sauce. Don’t forget to garnish with extra lemon slices and a sprinkle of parsley for that final touch of elegance!

Nutrition Facts for Baked Salmon with Lemon Butter Cream Sauce

Per serving (1 fillet with sauce):

• Calories: 400
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Protein: 30g
• Carbohydrates: 3g
• Sugar: 1g
• Sodium: 300mg
• Cholesterol: 100mg

This is an estimate and may vary based on specific ingredients used.

How to Store and Reheat Baked Salmon with Lemon Butter Cream Sauce

To store your delicious Baked Salmon with Lemon Butter Cream Sauce, let the salmon cool completely before placing it in an airtight container. It will keep well in the refrigerator for up to 3 days. If you want to save it for longer, you can freeze the salmon! Just wrap each fillet tightly in plastic wrap and then place them in a freezer-safe bag or container. They’ll last for about 2-3 months in the freezer.

When it’s time to enjoy your leftovers, gently reheat the salmon in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave it on low power, but be careful not to overcook it, as that can dry out the fish. If the sauce has thickened, add a splash of cream or a little water to loosen it up before serving!

Frequently Asked Questions About Baked Salmon with Lemon Butter Cream Sauce

• Can I use frozen salmon for this recipe?
  

  Yes, you can! Just make sure to thaw it completely in the refrigerator before marinating and baking. This will help ensure even cooking and the best texture.

  
  
• What can I substitute for heavy cream?
  

  If you’re looking for a lighter option, you can use half-and-half or a non-dairy cream alternative. Keep in mind that the sauce may be less rich, but it will still be delicious!

  
  
• How do I know when the salmon is done?
  

  The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C). If you’re unsure, a quick poke with a fork will tell you if it’s cooked through.

  
  
• Can I add vegetables to the baking sheet?
  

  Absolutely! Adding seasonal vegetables like asparagus or bell peppers to the baking sheet is a great way to create a complete meal. Just make sure to adjust the cooking time as needed.

  
  

Variations of Baked Salmon with Lemon Butter Cream Sauce You Can Try

• Herb-Infused: Add fresh dill, thyme, or basil to the creamy lemon sauce for an aromatic twist that enhances the flavor profile.
• Spicy Kick: Incorporate a pinch of red pepper flakes or a dash of hot sauce into the sauce for those who enjoy a little heat with their creamy lemon salmon.
• Mustard Variation: Swap out the Dijon for whole grain mustard to add a different texture and a slightly nuttier flavor to the sauce.
• Vegetable Medley: Bake the salmon on a bed of seasonal vegetables like zucchini, bell peppers, or cherry tomatoes for a colorful, one-pan meal that’s both nutritious and delicious.

Print