Description
A flavorful and easy-to-make baked salmon dish with a creamy lemon butter sauce that elevates the flavors of the fish.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- Salt and pepper to taste
- 1/4 cup (60 ml) fresh lemon juice
- Zest of 1 lemon
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 g) unsalted butter
- 2 tablespoons chopped fresh parsley or dill
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line a sheet pan with parchment paper.
- Pat the salmon fillets dry and place them in the prepared baking dish. Drizzle with olive oil and season with salt and pepper. Sprinkle half of the minced garlic over the fillets.
- Bake salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
- Meanwhile, prepare the Lemon Butter Cream Sauce. In a small saucepan over medium heat, melt the unsalted butter. Add the remaining garlic and sauté for one minute until fragrant.
- Stir in the fresh lemon juice and zest, then reduce heat to low and gradually whisk in the heavy cream. Let simmer for 2-3 minutes while stirring occasionally.
- Once the salmon is done baking, remove from the oven. Spoon the lemon butter cream sauce over each fillet, garnishing with freshly chopped parsley or dill. Serve immediately.
Notes
For added flavor, squeeze fresh lemon juice over the finished dish before serving. Broil the salmon for the last minute or two for a crispy top.