Salmon With Lemon Cream Sauce
Looking for a delicious yet effortless dinner idea? This Easy Salmon Recipe with Lemon Butter Sauce is a game-changer!
With tender, baked salmon smothered in a creamy lemon butter sauce, it’s the perfect dish for busy weeknights when you want something flavorful without spending hours in the kitchen. The sauce is so irresistible, you might find yourself licking the spoon!
Whether you’re a seafood lover or someone looking to incorporate more fish into your diet, this Easy Salmon Recipe with Lemon Butter Sauce is sure to become a favorite.
It’s simple, satisfying, and packed with flavor — the perfect recipe to impress your family or guests with minimal effort!
Ingredients that Make the Magic
Salmon fillets – The star of the dish, providing a rich, buttery flavor and tender texture.
Lemon juice – Adds a fresh, zesty brightness that cuts through the richness of the salmon and butter.
Olive oil – Helps to keep the salmon moist and adds a subtle fruity flavor.
Garlic – Infuses the dish with aromatic warmth and depth of flavor.
Dry white wine or Dijon mustard – Enhances the sauce with a slightly tangy note, or substitute with Dijon mustard for a touch of sharpness.
Salt and cracked pepper – Elevates all the flavors with a touch of seasoning.
Unsalted butter – Creates a creamy base for the sauce, rich and velvety.
Heavy cream – Thickens the sauce to a luscious consistency, adding a decadent touch.
Fresh parsley – Adds a pop of color and a hint of freshness.
Step-by-Step to Savory Perfection
Preheat the oven to 425°F (220°C) and lightly grease a baking dish to prepare for the salmon.
Pat the salmon fillets dry to ensure a good sear. In a small bowl, combine lemon juice, olive oil, minced garlic, and wine. Rub this mixture all over the salmon fillets, then place them in the baking dish. Season with salt and pepper.
Bake the salmon in the oven for 10-12 minutes, until the flesh turns opaque and flakes easily with a fork.
While the salmon bakes, prepare the lemon butter sauce. Melt the butter in a small pot over medium heat, then add the garlic, cooking until fragrant.
Pour in the wine and allow it to reduce slightly for 2-3 minutes. Stir in the cream and continue to cook until the sauce thickens.
Remove from heat and stir in the remaining lemon juice and parsley for a burst of flavor.
Pour the creamy sauce over the baked salmon, letting it mix with the natural juices from the fish. Serve and enjoy!
What can I serve with this dish?
Popular sides include rice, roasted vegetables, or asparagus. Some users also suggested serving it over pasta or with Alfredo noodles for a more indulgent meal.
Recipe Tips for the Perfect Salmon
Salmon Thickness Matters: Adjust your baking time depending on the thickness of the fillets. A general rule is 4-6 minutes per ½-inch thickness.
Check for Doneness: The salmon is done when it flakes easily with a fork or reaches an internal temperature of 145°F (61°C).
Customize the Sauce: Swap the white wine with chicken broth or a splash of apple cider vinegar if you prefer a non-alcoholic version.
How to Store Leftovers
Store any leftover salmon in an airtight container in the refrigerator for up to three days. To reheat, gently warm it in the microwave or on the stovetop over low heat to retain the delicate texture and flavor of the fish and sauce.
FAQ
Can I substitute white wine in the sauce?
Yes, if you don’t have white wine, you can substitute it with chicken broth and a little dijon mustard, which some users found to be delicious.
Can I make this dish ahead of time?
Yes, you can prepare the lemon cream sauce ahead and store it in the fridge. Reheat gently before serving. However, it’s best to cook the salmon fresh for optimal taste and texture.
Is it possible to reduce the calories in this dish?
If you’re looking to make the dish lighter, I recommend reducing the butter and cream or using a lighter cream to reduce calories without sacrificing too much flavor.
How can I make the salmon crispier?
For a crispy skin, you can pan-sear the salmon first before baking. One commenter mentioned pan-frying the salmon for a crispy texture and adding the pan juices to the sauce for extra flavor.
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking to ensure even baking.
Salmon With Lemon Cream Sauce Recipe
Zutaten
Salmon
- 4 skinless salmon fillets
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 tablespoons freshly squeezed lemon juice divided
- 2 tablespoons dry white wine optional, or substitute with 2 teaspoons Dijon mustard
- ¼ teaspoon salt for seasoning
- ¼ teaspoon cracked pepper for seasoning
Cream Sauce
- ¼ cup unsalted butter
- 2 teaspoons minced garlic
- ½ cup heavy cream whipping or thickened
- 2 tablespoons dry white wine or 1 teaspoon Dijon mustard as a substitute
- 1-2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley divided
Anleitungen
- Preheat the oven to 425°F (220°C) and lightly grease a baking dish.
- Pat the salmon fillets dry with a paper towel. In a small bowl, mix together the olive oil, garlic, 1 tablespoon of lemon juice, and white wine (or Dijon mustard if using). Rub this mixture over the salmon fillets and arrange them in the prepared baking dish. Season with salt and pepper.
- Bake the salmon for 10-12 minutes, or until the fish is opaque throughout and flakes easily with a fork.
- Meanwhile, prepare the sauce by melting the butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Pour in the wine (or Dijon mustard) and let it simmer for 2-3 minutes, allowing it to reduce slightly. Add the cream, stirring constantly until the sauce thickens a bit.
- Remove the saucepan from the heat and mix in the remaining lemon juice and half of the chopped parsley.
- Once the salmon is done, pour the lemon butter cream sauce over it in the baking dish, allowing it to blend with the natural juices from the salmon.
- Garnish with the remaining parsley and serve hot. Enjoy!
Notes
