Description
A simple yet elegant recipe for baked salmon featuring a rich, creamy lemon butter sauce. Perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1.5 to 2 pounds salmon fillet (skin on or off, your preference)
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or chicken broth
- 2 tablespoons fresh lemon juice (from about 1/2 a lemon)
- 1 tablespoon fresh parsley, chopped, for garnish
- Lemon slices, for garnish (optional)
Instructions
- 1. Preheat oven to 400°F (200°C). Pat salmon dry, drizzle with olive oil, and season with salt and pepper. Place on a parchment-lined baking sheet.
- 2. Bake for 12-18 minutes, or until cooked through and flakes easily.
- 3. While salmon bakes, melt butter in a skillet over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant.
- 4. Deglaze with white wine or broth, scraping up browned bits. Reduce by half (1-2 minutes).
- 5. Stir in heavy cream and lemon juice. Simmer gently for 2-3 minutes until sauce thickens slightly. Season with salt and pepper to taste.
- 6. Spoon sauce over cooked salmon and garnish with parsley and lemon slices before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or on the stovetop to avoid overcooking the salmon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Seafood
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (will vary)
- Sugar: Approx. 3-5g (will vary)
- Sodium: Approx. 300-500mg (will vary)
- Fat: Approx. 30-40g (will vary)
- Carbohydrates: Approx. 5-10g (will vary)
- Fiber: Approx. 1-2g (will vary)
- Protein: Approx. 30-40g (will vary)