Description
Baked Salmon with Lemon Butter Cream Sauce
This Baked Salmon with Lemon Butter Cream Sauce is a restaurant-quality dish you can easily make at home! Tender salmon fillets are baked to perfection and topped with a rich, creamy lemon butter sauce that is simply divine. The combination of savory butter, tangy lemon, and fresh garlic makes this dish a perfect choice for a special occasion or a cozy night in. It’s also full of omega-3s for a nutritious and satisfying meal. Let your taste buds dance with this delectable creation!
4 salmon fillets (6 oz each)
Salt & pepper to taste
4 tbsp unsalted butter
1 cup heavy cream
Juice of 1 lemon
2 cloves garlic, minced
Fresh parsley or lemon slices (for garnish)
Directions:
1. Preheat oven to 375°F (190°C).
2. Season salmon with salt & pepper, place in a baking dish.
3. Bake for 15-20 min.
4. Melt butter, add garlic, sauté 1 min.
5. Add cream & lemon juice, simmer 3-5 min.
6. Drizzle sauce over salmon, garnish.
Prep Time: 10 min
Kcal: 450 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by preheating your oven to 375°F (190°C). Pat the salmon fillets dry with a paper towel to ensure a good sear from the oven’s heat. Season both sides generously with salt and pepper. Place the fillets skin-side down in a lightly greased baking dish. Bake on the middle rack for 15-20 minutes, or until the salmon flakes easily with a fork. While the salmon bakes, prepare the sauce. In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the heavy cream and lemon juice, whisking to combine. Let the sauce simmer gently for 3-5 minutes, stirring occasionally, until it thickens slightly. Once the salmon is done, plate it and immediately drizzle the warm lemon butter cream sauce over the top.
Serving Suggestions
This elegant salmon dish pairs beautifully with a variety of sides. For a light meal, serve it over a bed of steamed asparagus, green beans, or a fresh arugula salad. For something more substantial, creamy mashed potatoes, roasted baby potatoes, or a wild rice pilaf are excellent choices to soak up the delicious sauce. A crisp glass of Sauvignon Blanc or Pinot Grigio complements the lemony, creamy flavors perfectly.
How-to Summary
Season and bake salmon fillets at 375°F for 15-20 minutes. Simultaneously, create a sauce by sautéing garlic in butter, then simmering with heavy cream and lemon juice until thickened. Combine by drizzling the finished sauce over the baked salmon and garnish.
Frequently Asked Questions
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner and less rich. For a thicker sauce with half-and-half, let it simmer a few minutes longer.
How do I know when the salmon is fully cooked?
The salmon is done when it reaches an internal temperature of 145°F and flakes easily when pressed with a fork.
Can I make this sauce ahead of time?
Yes, you can prepare the sauce 1-2 days in advance. Store it in an airtight container in the fridge and gently reheat it on the stove, adding a splash of cream if it has separated.
What can I use instead of fresh lemon juice?
Fresh juice is highly recommended for the best flavor. In a pinch, bottled lemon juice can be used, but the taste will be less bright.
Is it necessary to use unsalted butter?
Using unsalted butter allows you to control the salt level of the dish precisely. If you only have salted butter, reduce the amount of added salt when seasoning the salmon.
Common Mistakes to Avoid
- Overcooking the Salmon: This is the most common error. Check for doneness a few minutes before the timer goes off.
- Burning the Garlic: Sauté the garlic just until fragrant (about 1 minute) over medium heat. Burnt garlic will make the sauce bitter.
- Breaking the Sauce: Avoid boiling the cream sauce vigorously after adding the lemon juice, as high heat can cause it to curdle. Maintain a gentle simmer.
- Not Drying the Salmon: Skipping the step of patting the fillets dry can lead to excess moisture steaming the fish instead of letting it bake properly.
Conclusion
This Baked Salmon with Lemon Butter Cream Sauce proves that creating an impressive, nutritious, and delicious meal at home is straightforward. With simple ingredients and clear techniques, you can master a dish that feels special enough for guests yet easy enough for a weeknight. Remember the key tips: avoid overcooking, handle the sauce with care, and pair it with your favorite sides. Enjoy your culinary creation!