Description
A delicious and easy recipe for baked salmon fillets topped with a rich and creamy lemon garlic sauce. Perfectly baked to flaky perfection with a bright, tangy marinade and complemented by a luscious homemade sauce, this dish is ideal for a quick yet elegant dinner.
Ingredients
Scale
For the Salmon:
- 5 skinless salmon fillets (about 5 oz each)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 2 tablespoons Dijon mustard
- 1/2 teaspoon ground black pepper
- Salt, to taste
For the Creamy Lemon Garlic Sauce:
- 1/4 cup unsalted butter
- 1 1/2 tablespoons garlic, minced
- 1/2 cup heavy cream (or half-and-half)
- 1-2 tablespoons fresh lemon juice (optional)
- 1 tablespoon parsley, finely chopped
- 1/2 teaspoon ground black pepper
- Lemon slices, for serving
Instructions
- Preheat the Oven: Preheat your oven to 425°F (218°C) and position the rack in the center to ensure even cooking.
- Prepare the Marinade: In a medium bowl, combine the fresh lemon juice, olive oil, minced garlic, and Dijon mustard, mixing well to create a flavorful marinade.
- Season the Salmon: Place the salmon fillets in a baking dish and pour the marinade over them, making sure each fillet is evenly coated. Season with salt and ground black pepper to taste.
- Bake the Salmon: Bake the salmon in the preheated oven for 10-15 minutes, or until the fish flakes easily with a fork, indicating it is cooked through.
- Prepare the Sauce: While the salmon is baking, melt the unsalted butter in a saucepan over medium heat. Add the minced garlic and sauté for about 20 seconds until fragrant. Pour in the heavy cream and bring the mixture to a gentle boil. Let it simmer slightly to thicken, then remove from heat. Stir in fresh lemon juice if using, chopped parsley, and season with salt and black pepper to taste.
- Serve: Drizzle the creamy lemon garlic sauce over the baked salmon fillets. Allow the salmon to rest for 5-10 minutes before serving. Serve alongside mashed potatoes, steamed broccoli, or roasted asparagus for a complete meal.
Notes
- Ensure the salmon is not overcooked; it should flake easily but remain moist.
- You can substitute half-and-half for heavy cream for a lighter sauce.
- Adjust lemon juice in the sauce to your taste preference for balance between tangy and creamy.
- For extra flavor, garnish with additional fresh parsley and lemon slices before serving.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
