Description
Deliciously baked salmon topped with a rich lemon butter cream sauce, capturing the essence of coastal cooking.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- Salt and pepper to taste
- 1/4 cup (60 ml) fresh lemon juice
- Zest of 1 lemon
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 g) unsalted butter
- 2 tablespoons chopped fresh parsley or dill
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line a sheet pan with parchment paper.
- Pat the salmon fillets dry with a paper towel. Place them in the prepared baking dish.
- Drizzle the fillets with olive oil and season with salt, pepper, and half of the minced garlic.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, melt the butter in a small saucepan over medium heat. Add the remaining garlic and sauté for 1 minute until fragrant.
- Stir in the lemon juice and zest.
- Reduce the heat to low and whisk in the heavy cream. Let it simmer gently for 2-3 minutes, stirring occasionally.
- Once the salmon is done, remove it from the oven and spoon the lemon butter cream sauce over each fillet. Garnish with fresh parsley or dill and serve immediately.
Notes
Allow the salmon to come to room temperature before baking for even cooking. Consider broiling for the last 1-2 minutes for a crispier exterior.
