Lemon Butter Cream Salmon Fillets Recipe
Introduction
This Lemon Butter Cream Sauce Salmon is a bright and creamy dish perfect for weeknight dinners or special occasions. The tangy lemon and rich butter cream sauce complement the tender baked salmon beautifully.
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./150 grams each)
- ½ teaspoon ground black pepper
- Salt (to taste)
- ¼ cup unsalted butter
- 1 ½ tablespoons minced garlic cloves
- ½ cup heavy cream (or half and half)
- 1-2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon parsley (finely chopped)
- ½ teaspoon ground black pepper
- Lemon slices for serving
Instructions
- Step 1: Preheat your oven to 425°F (220°C) and position the rack in the center.
- Step 2: In a medium bowl, combine 2 tablespoons freshly squeezed lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons old-style Dijon mustard. Mix well.
- Step 3: Place the salmon fillets in a skillet or baking dish, pour the lemon-mustard mixture over them, and rub to coat evenly. Season with ½ teaspoon ground black pepper and salt to taste. Bake in the preheated oven for 10-15 minutes until cooked through.
- Step 4: While the salmon bakes, melt ¼ cup unsalted butter in a medium saucepan over low to medium heat. Add 1 ½ tablespoons minced garlic and sauté until fragrant, about 30 seconds.
- Step 5: Pour in ½ cup heavy cream and bring to a gentle boil, allowing the sauce to thicken slightly.
- Step 6: Remove from heat and stir in 1-2 tablespoons freshly squeezed lemon juice if desired. Add 1 tablespoon finely chopped parsley and season with ½ teaspoon ground black pepper and salt to taste.
- Step 7: Pour the lemon butter cream sauce over the baked salmon and let it rest for 5-10 minutes to absorb the flavors.
- Step 8: Serve the salmon topped with the sauce and garnish with lemon slices. Enjoy!
Tips & Variations
- For a lighter sauce, substitute half and half for heavy cream.
- Try adding a pinch of red pepper flakes to the sauce for a gentle heat.
- Fresh dill can be used instead of parsley for a different herb flavor.
- Make sure not to overbake the salmon to keep it moist and tender.
Storage
Store leftover salmon with sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop over low heat to avoid drying out the fish. The sauce may thicken when chilled; add a splash of cream or lemon juice when reheating to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, just be sure to thaw the salmon completely and pat it dry before seasoning and baking to ensure even cooking.
What can I serve with this salmon dish?
This salmon pairs well with steamed vegetables, rice, quinoa, or a fresh green salad for a complete meal.
PrintLemon Butter Cream Salmon Fillets Recipe
This baked salmon recipe features a tangy Lemon Butter Cream Sauce that perfectly complements tender, flaky salmon fillets. The salmon is marinated briefly with a zesty lemon, garlic, and Dijon mustard mixture before baking to juicy perfection. The rich and creamy lemon butter sauce, infused with garlic and fresh parsley, adds an elegant touch making it an ideal healthy weeknight dinner or special occasion dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon Marinade
- 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./150 grams each)
- ½ teaspoon ground black pepper
- Salt (to taste)
Lemon Butter Cream Sauce
- ¼ cup unsalted butter
- 1 ½ tablespoons minced garlic cloves
- ½ cup heavy cream (or half and half)
- 1–2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon parsley (finely chopped)
- ½ teaspoon ground black pepper
- Salt (to taste)
To Serve
- Lemon slices
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) and position the rack in the center to ensure even baking of the salmon fillets.
- Prepare Marinade: In a medium bowl, mix together 2 tablespoons freshly squeezed lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons of old-style Dijon mustard until fully combined to create a flavorful marinade.
- Marinate Salmon: Place the 5 skinless salmon fillets into a skillet or baking dish. Pour the marinade over them, rubbing it evenly to coat all surfaces. Season with ½ teaspoon ground black pepper and salt to taste.
- Bake Salmon: Bake the salmon in the preheated oven for 10 to 15 minutes, until the fish is cooked through and flakes easily with a fork.
- Make Lemon Butter Cream Sauce: While the salmon bakes, melt ¼ cup unsalted butter in a medium saucepan over low to medium heat. Add 1 ½ tablespoons minced garlic cloves and sauté until fragrant, about 30 seconds, taking care not to burn the garlic.
- Add Cream and Thicken: Pour in ½ cup heavy cream and bring the mixture to a gentle boil. Allow the sauce to thicken slightly, stirring occasionally to prevent sticking.
- Finish Sauce: Remove the saucepan from heat and stir in 1-2 tablespoons freshly squeezed lemon juice if desired for extra brightness. Add 1 tablespoon finely chopped parsley, and season with ½ teaspoon ground black pepper and salt to taste. Stir well to combine.
- Serve: Pour the warm lemon butter cream sauce over the baked salmon fillets. Let the dish rest for 5 to 10 minutes to allow flavors to meld. Serve with fresh lemon slices on the side for garnish.
Notes
- Use fresh lemon juice for the best bright citrus flavor in both the marinade and sauce.
- Heavy cream can be substituted with half and half for a lighter sauce, but it may be less rich and thick.
- Make sure not to overbake salmon to maintain moist and tender fillets.
- Adjust seasoning with salt and pepper according to your taste preferences.
- The sauce can be prepared ahead and gently reheated before serving if needed.
- Fresh parsley adds a nice herbal freshness; you can substitute with dill or chives if preferred.
Keywords: baked salmon, lemon butter sauce, creamy salmon, Dijon mustard salmon, healthy salmon recipe, easy salmon dinner
