Description
A simple yet elegant baked salmon drizzled with a rich lemon butter cream sauce, perfect for any occasion.
Ingredients
- 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 each)
- 1/2 teaspoon ground black pepper
- Salt (to taste)
- 1/4 cup unsalted butter
- 1 1/2 tablespoons minced garlic cloves
- 1/2 cup heavy cream
- 1-2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon parsley (finely chopped)
- Lemon slices for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Mix together 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of olive oil, 1 minced garlic clove, and 2 tablespoons of Dijon mustard in a bowl.
- Coat the salmon fillets with the marinade and season them with 1/2 teaspoon of black pepper and salt to taste.
- Place the marinated salmon in a skillet or baking dish and bake for about 10-15 minutes until cooked through.
- Melt 1/4 cup of unsalted butter in a saucepan over low-medium heat while the salmon bakes.
- Add 1 1/2 tablespoons of minced garlic to the melted butter until fragrant.
- Stir in 1/2 cup of heavy cream and bring the mixture to a gentle boil until it thickens slightly. If desired, add 1-2 tablespoons of lemon juice for extra brightness.
- Pour the sauce over the cooked salmon. Let them rest for 5-10 minutes before serving.
Notes
For optimal freshness, consume leftovers within 2-3 days. Reheat gently in the oven to maintain moisture.
