Description
Quick Baked Salmon with Lemon Butter Cream Sauce. Enjoy flaky salmon in a bright, creamy sauce – an easy, delicious weeknight meal your family will love!
Ingredients
Scale
- Main Stars:
- 4 (6 oz / 170g each) salmon fillets (skin-on or skinless)
- 1/2 cup (113g) unsalted butter
- 1/2 cup (120ml) heavy cream
- Flavor Boosters:
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- Seasonings & Essentials:
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- Finishing Touches:
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Step 1: Prep the Salmon for Quick Baking: First things first, let’s get that oven preheating to 400°F (200°C). While it warms up, gently pat your salmon fillets dry with paper towels. This little step is key for a nicer texture, trust me. Place them on a baking sheet lined with parchment paper – it makes cleanup so much easier, honestly! Drizzle each fillet with a bit of olive oil, then sprinkle generously with salt and pepper. I always end up getting a little salt on the counter, but hey, that’s just part of the kitchen chaos, right?
- Step 2: Bake Until Flaky Perfection: Pop those beautifully seasoned salmon fillets into your preheated oven. Now, here’s the thing: timing can vary based on thickness. For average fillets (about 1-inch thick), it’ll be around 12-15 minutes. You’re looking for it to be opaque throughout and flake easily with a fork. Don’t overcook it, hon! Dry salmon is just… sad. I once got distracted by a phone call and left it in too long; it was edible, but I learned my lesson! Keep an eye on it.
- Step 3: Whipping Up the Lemon Butter Cream Sauce: While the salmon is doing its thing, grab a small saucepan and melt that glorious unsalted butter over medium heat. Once it’s shimmering, toss in your minced garlic and let it cook for about a minute until it smells absolutely divine – don’t let it brown! Then, pour in the heavy cream and fresh lemon juice. Stir it all together and let it gently simmer for 2-3 minutes, just until it thickens slightly. It should coat the back of a spoon. This is where the magic happens, the kitchen will smell amazing!
- Step 4: Seasoning the Creamy Sauce Just Right: Now for the taste test! Season your Lemon Butter Cream Sauce with salt and pepper to your liking. Remember, you can always add more, but you can’t take it away. I’m a big advocate for tasting as you go – it’s how you really make a dish your own! Sometimes I add a tiny pinch more lemon juice if I want an extra zing. Stir in your fresh chopped dill right at the end; it keeps its vibrant color and fresh flavor better that way. It’s like the final flourish!
- Step 5: Combining Your Quick Baked Salmon with Sauce: Once your salmon is perfectly baked and flaky, carefully remove it from the oven. You can either spoon the creamy Lemon Butter Cream Sauce directly over each fillet on the baking sheet, or plate the salmon first and then drizzle generously. I usually do the latter because it looks prettier for photos, honestly! The warm salmon just soaks up all that incredible flavor. It’s such a satisfying moment when it all comes together!
- Step 6: Serve and Savor Your Delicious Creation: Garnish with a little extra fresh dill or parsley, if you’re feeling fancy, and serve immediately. This Quick Baked Salmon with Lemon Butter Cream Sauce is best enjoyed fresh, when the salmon is still warm and the sauce is perfectly creamy. The flaky fish, the bright, rich sauce… it’s just a dream. Take a moment to appreciate the deliciousness you just created in such a short amount of time! You did good, friend, you really did.