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Baked Salmon with Lemon Butter Cream Sauce in 30 Minutes

This Baked Salmon with Lemon Butter Cream Sauce combines flavor and nutrition for a delightful dinner option, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 fillets Fresh Salmon Opt for the freshest fillets for maximum flavor and a flaky texture.
  • 2 tablespoons Olive Oil Can be swapped with avocado oil if desired.
  • 1 teaspoon Salt Kosher salt works best for even seasoning.
  • 1 teaspoon Ground Black Pepper Adjust to taste.
For the Marinade
  • 3 tablespoons Lemon Juice Freshly squeezed juice offers the best flavor.
  • 3 cloves Garlic Minced, fresh garlic is recommended.
  • 1 tablespoon Dijon Mustard Gives a nice tang to the salmon.
For the Sauce
  • 4 tablespoons Unsalted Butter Creates the foundation of the rich sauce.
  • 1 cup Heavy Cream Gives the sauce its luscious texture.
  • 2 tablespoons Fresh Parsley Can be substituted with chives or dill.

Equipment

  • oven
  • Baking Dish
  • mixing bowl
  • Saucepan
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) for at least 10-15 minutes.
  2. In a bowl, mix lemon juice, olive oil, minced garlic, and Dijon mustard until combined.
  3. Coat the salmon fillets in the marinade and season with salt and pepper. Let sit for 5 minutes.
  4. Place the marinated salmon in a baking dish and bake for 10-15 minutes until cooked through.
  5. While salmon bakes, melt butter in a saucepan and sauté more garlic until fragrant.
  6. Pour in heavy cream, bring to a gentle boil and thicken for 3-5 minutes.
  7. Remove sauce from heat and adjust seasoning to taste with lemon juice, salt, and pepper.
  8. Let the salmon rest for 5-10 minutes, then serve drizzled with the lemon butter cream sauce.

Notes

Always choose the freshest salmon for optimal flavor. Monitor cooking time closely to prevent overcooking.