Description
Delicious baked salmon with a rich lemon butter cream sauce, perfect for any occasion.
Ingredients
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 minced garlic clove
- 2 tablespoons old-style Dijon mustard
- 5 skinless salmon fillets (about 5 oz each)
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1/4 cup unsalted butter
- 1 1/2 tablespoons minced garlic cloves
- 1/2 cup heavy cream
- 1-2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon finely chopped parsley
- Lemon slices for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, mix together 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of olive oil, 1 minced garlic clove, and 2 tablespoons of Dijon mustard.
- Coat the salmon fillets with the marinade and season them with 1/2 teaspoon of black pepper and salt to taste.
- Place the marinated salmon in a skillet or baking dish and bake for about 10-15 minutes until cooked through.
- While the salmon bakes, melt 1/4 cup of unsalted butter in a saucepan over low-medium heat.
- Add 1 1/2 tablespoons of minced garlic to the melted butter until fragrant.
- Stir in 1/2 cup of heavy cream and bring the mixture to a gentle boil until it thickens slightly. Add 1-2 tablespoons of lemon juice if desired for extra brightness.
- Once the salmon is cooked, pour the sauce over the fillets and let them rest for 5-10 minutes before serving.
Notes
Allow the salmon to marinate for at least 30 minutes for enhanced flavors. Use fresh ingredients for the best results.