Description
This Lemon Butter Cream Sauce Baked Salmon recipe combines flaky, tender salmon fillets with a rich and tangy lemon butter cream sauce that elevates the dish to restaurant-quality perfection. Quick to prepare and bake, this recipe is ideal for a flavorful and elegant meal in just 30 minutes.
Ingredients
Scale
Salmon
- 4 fillets Salmon
Marinade & Seasoning
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Olive oil
- 2 cloves Garlic (minced)
- 1/2 cup Dry white wine
- Salt & cracked pepper to taste
Sauce
- 4 tablespoons Unsalted butter
- 1/2 cup Cream (heavy or thickened)
- 2 tablespoons Fresh parsley (chopped)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and lightly grease a baking dish to prepare for baking the salmon.
- Prepare Salmon: Pat the salmon fillets dry with paper towels. Rub them with a mixture made from lemon juice, olive oil, minced garlic, and dry white wine. Season generously with salt and cracked pepper to enhance the flavors.
- Bake Salmon: Place the prepared salmon fillets into the greased baking dish and bake for 10-12 minutes until the salmon turns opaque and flakes easily with a fork, indicating it is perfectly cooked.
- Make Lemon Butter Cream Sauce: While the salmon bakes, melt the unsalted butter in a small pot over medium heat. Add minced garlic and cook until fragrant, usually about 1 minute.
- Deglaze and Reduce: Pour in the dry white wine and allow it to cook for 2-3 minutes, letting the liquid reduce slightly to concentrate the flavors.
- Thicken Sauce: Stir in the cream and cook gently until the sauce thickens. Remove from heat, then mix in the remaining lemon juice and freshly chopped parsley for freshness and brightness.
- Serve: Once the salmon is baked, pour the lemon butter cream sauce generously over the fillets and serve immediately for a deliciously creamy and tangy finish.
Notes
- You can substitute lime juice for lemon juice if desired.
- For a non-alcoholic version, replace white wine with chicken broth or 2 teaspoons Dijon mustard.
- Use avocado oil instead of olive oil as an alternative.
- If heavy cream is not available, half-and-half can be used for a lighter sauce.
- Fresh parsley can be substituted with chopped green onions or omitted according to preference.
- To save time, garlic powder can replace minced garlic if needed.
