Description
A delightful baked salmon recipe complemented by a rich lemon butter cream sauce, perfect for family gatherings or special occasions.
Ingredients
- 5 skinless salmon fillets (about 150g each)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 clove of garlic, minced
- 2 tablespoons old-style Dijon mustard
- ½ teaspoon ground black pepper
- Salt, to taste
- ¼ cup unsalted butter
- 1½ tablespoons garlic, minced
- ½ cup heavy cream or half and half
- Optional: 1-2 tablespoons freshly squeezed lemon juice
- 1 tablespoon finely chopped parsley
- ½ teaspoon ground black pepper
- Lemon slices, for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium bowl, combine the lemon juice, olive oil, minced garlic, and Dijon mustard. Mix thoroughly.
- Place the salmon fillets in a skillet or baking dish. Pour the marinade over them, coating each fillet well.
- Season the fillets with salt and ground black pepper.
- Bake in the preheated oven for 10-15 minutes until opaque and flaking easily.
- While the salmon bakes, melt the butter in a saucepan over low-medium heat. Add minced garlic and sauté until fragrant, about 20 seconds.
- Pour in the cream and bring to a gentle boil. Allow it to thicken slightly, about 3-4 minutes, stirring occasionally.
- Stir in additional lemon juice, if desired, then remove from heat.
- Add chopped parsley, season with salt and pepper, and mix well.
- Pour the sauce over the baked salmon and let rest for 5-10 minutes before serving.
Notes
Let the salmon rest after baking for optimal flavor and moisture. Experiment with fresh herbs for added flavor.
