Lemon 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
Scale
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
