Baked Salmon with Lemon Butter Cream Sauce
Baked Salmon with Lemon Butter Cream Sauce is a culinary masterpiece that effortlessly combines simplicity and elegance. This dish showcases the rich, buttery flavor of salmon paired with a vibrant lemon cream sauce that elevates it to gourmet status.
Equipment
- Baking Dish
- Medium Saucepan
Ingredients
Ingredients
- 4 fillets Salmon Look for fresh, high-quality salmon, preferably wild-caught.
- to taste Salt Enhances the natural flavor of the salmon.
- to taste Black pepper Freshly cracked for the best flavor.
- 2 tablespoons Olive oil Adds richness and helps to keep the salmon moist.
- 1 tablespoon Fresh parsley, chopped Adds a fresh, herbal note.
- 1 tablespoon Fresh dill, chopped Pairs beautifully with salmon.
- 2 cloves Garlic, minced Adds depth and complexity to the sauce.
- 1 cup Heavy cream Creates a rich and luxurious texture.
- 1/4 cup Unsalted butter Use high-quality butter for a rich flavor.
- 1 Lemon, juice and zest Provides acidity and brightness.
- 1 teaspoon Dijon mustard Adds a subtle tanginess.
- 1 tablespoon Capers, rinsed and drained Adds a briny punch.
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish with olive oil.
- Place the salmon fillets in the baking dish skin-side down. Drizzle with olive oil and season with salt and pepper. Let sit for 10 minutes.
- Bake the salmon for 15-20 minutes until it flakes easily with a fork.
- In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute.
- Pour in the heavy cream, stirring to combine. Add lemon juice, lemon zest, Dijon mustard, and capers. Simmer for 5 minutes.
- Remove from heat and stir in chopped parsley and dill. Adjust seasoning if necessary.
- Remove the salmon from the oven and let it rest for a couple of minutes. Drizzle the sauce over the salmon before serving.
- Garnish with fresh herbs or lemon slices and serve warm.
Notes
For variations, consider using different fish, herbs, or adding vegetables to the dish.
