Introduction
There’s something truly delightful about a well-prepared salmon dish, and this Baked Salmon with Lemon Butter Cream Sauce is sure to impress family and friends alike. Picture tender salmon fillets, perfectly baked and topped with a rich, tangy sauce that combines the bright freshness of lemon with creamy butter. This dish is not just a meal; it’s an experience that elevates a simple dinner into something extraordinary.
Ingredients
- 4 salmon fillets (about 6 ounces each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Lemon slices for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 400°F (200°C).
- Season the salmon fillets generously with salt and pepper on both sides for a flavor boost.
- In a large ovenproof skillet, heat the olive oil over medium-high heat until it shimmers.
- Place the salmon fillets skin-side down in the hot skillet and let them sear for about 3-4 minutes, allowing the skin to crisp up beautifully.
- Carefully flip the salmon fillets over and transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, prepare the luscious lemon butter cream sauce. In a saucepan over medium heat, melt the unsalted butter.
- Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant.
- Stir in the heavy cream, fresh lemon juice, Dijon mustard, and lemon zest, allowing the mixture to bubble gently. Cook for 4-5 minutes until the sauce thickens slightly.
- Remove the saucepan from heat and stir in the chopped parsley, creating a vibrant finish to your sauce.
- Once the salmon is done baking, remove it from the oven and drizzle the warm lemon butter cream sauce over the top.
- Garnish with fresh lemon slices and serve immediately while the flavors are fresh and inviting.
Notes or Tips
- For best results, choose wild-caught salmon which not only tastes better but is often fresher.
- Keep an eye on the salmon as you bake it; overcooking can lead to dry fish.
- This sauce can also be used with chicken or pasta for a delicious twist!
- Pair with steamed vegetables or fluffy rice for a complete meal.
Cooking Techniques
This recipe utilizes two fundamental techniques: searing and baking. Searing in an ovenproof skillet creates a delicious, crispy exterior that locks in moisture, while the baking ensures even cooking throughout the salmon fillets. The art of making the lemon butter cream sauce involves sautéing garlic in butter to infuse flavor, followed by a gentle simmer for creaminess and thickness.
FAQ
Can I use frozen salmon?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before cooking for the best results.
What can I substitute for heavy cream?
You can use half-and-half or coconut cream as a lighter alternative, but the sauce may not be as rich.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to retain the salmon’s moisture.
Conclusion
This Baked Salmon with Lemon Butter Cream Sauce is a delightful way to bring the flavors of the sea to your dinner table. The bright lemon and creamy sauce make it feel special enough for a celebration, yet it’s simple enough for a weeknight. Treat yourself and your loved ones to this flavorful dish, and let every bite remind you of the beauty of home-cooked meals.