Description
This Simple Baked Salmon with Zesty Lemon Butter Cream Sauce is a quick and elegant dish perfect for a healthy weeknight dinner. Tender salmon fillets are baked to perfection and topped with a rich, creamy lemon butter sauce infused with garlic and fresh lemon zest, providing a bright and flavorful complement to the fish.
Ingredients
Scale
Salmon
- 4 salmon fillets (skin-on or skinless)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Lemon wedges, for serving (optional)
Zesty Lemon Butter Cream Sauce
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Salmon: Place the salmon fillets evenly spaced on the baking sheet. Drizzle olive oil over them and season with garlic powder, onion powder, salt, and pepper to enhance the flavors of the fish.
- Bake Salmon: Bake the seasoned salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork, indicating it is cooked through but still moist.
- Make Sauce: While the salmon bakes, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the heavy cream, freshly squeezed lemon juice, and lemon zest. Let the sauce simmer gently for 2-3 minutes until it thickens slightly. Season to taste with salt and pepper.
- Serve: Remove the baked salmon from the oven. Drizzle the warm lemon butter cream sauce generously over each fillet. Garnish with freshly chopped parsley and serve with optional lemon wedges for an added citrus burst.
Notes
- You can use either skin-on or skinless salmon fillets based on your preference; skin-on helps keep the fish moist.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil.
- Ensure not to overcook the salmon to keep it moist and tender.
- Leftover sauce can be refrigerated for up to 2 days and gently reheated before serving.
- Pair this dish with steamed vegetables or a fresh salad for a complete meal.
