Description
A delicious baked salmon recipe paired with a creamy lemon butter sauce that embodies freshness and warmth.
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 the lemon juice, olive oil, minced garlic, and Dijon mustard in a bowl.
- Coat the salmon fillets with this marinade, ensuring each one is seasoned with ground black pepper and salt.
- Place the marinated salmon in a skillet or baking dish and bake for about 10-15 minutes.
- Melt the butter in a saucepan over low-medium heat and add the minced garlic until fragrant.
- Stir in the heavy cream, bringing it to a gentle boil until it thickens slightly. If you prefer extra brightness, add more lemon juice at this stage.
- Pour the cream sauce over the cooked salmon and let them rest for 5-10 minutes before serving.
Notes
Allow the salmon to marinate for at least 15-30 minutes for deeper flavor. Use a meat thermometer to ensure salmon reaches an internal temperature of 145°F (63°C).
