Baked Salmon with Creamy Lemon Garlic Sauce
A luxurious yet easy-to-make baked salmon recipe featuring a rich and velvety lemon garlic sauce.
Ingredients
Main Ingredients
- 5 pieces skinless salmon fillets (about 5 oz each) Fresh, bright-pink fillets preferred, wild-caught if possible.
- 2 tablespoons fresh lemon juice Fresh lemons add better flavor; bottled can be used in a pinch.
- 1 tablespoon olive oil A mild, fruity olive oil is ideal for baking fish.
- 1 clove garlic, minced Fresh garlic enhances the flavor.
- 2 tablespoons Dijon mustard Adds tang and tenderizes the salmon.
- 1/2 teaspoon ground black pepper Use additional salt to taste.
- 1/4 cup unsalted butter Forms the base of the lemon garlic cream sauce.
- 1 1/2 tablespoons garlic, minced Again, for more garlic lovers.
- 1/2 cup heavy cream (or half-and-half) Half-and-half can be used for a lighter version.
- 1–2 tablespoons fresh lemon juice (optional) For additional brightness.
- 1 tablespoon parsley, finely chopped For garnish.
- as needed slices lemon, for serving Enhances presentation.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a medium bowl, whisk together lemon juice, olive oil, minced garlic, and Dijon mustard.
- Nestle salmon fillets into a baking dish and pour the marinade over each fillet.
- Sprinkle with salt and black pepper.
Baking
- Bake for 10-15 minutes, until the salmon flakes easily with a fork (about 12 minutes is typically perfect).
Sauce Preparation
- While the salmon bakes, melt butter in a small saucepan.
- Add minced garlic and sauté for about 20 seconds.
- Stir in heavy cream and bring to a gentle boil.
- Cook until the sauce thickens slightly, about a few minutes.
- Off the heat, whisk in additional lemon juice and parsley.
Serving
- Drizzle the creamy lemon garlic sauce over baked salmon fillets.
- Let it rest for 5-10 minutes, then serve with extra lemon slices.
Notes
Pat salmon dry before marinating for crisp edges. Don't overbake. Double the sauce for extra servings.