Creamy Lemon Butter Salmon (Print Version)
# Ingredients:
→ For the Salmon
01 -
5 salmon fillets, skinless (about 150g/5oz each)
02 -
2 tablespoons freshly squeezed lemon juice
03 -
1 tablespoon olive oil
04 -
1 garlic clove, minced
05 -
2 tablespoons old style Dijon mustard
06 -
½ teaspoon ground black pepper
07 -
Salt to taste
→ Lemon Butter Garlic Sauce
08 -
¼ cup unsalted butter
09 -
1½ tablespoons garlic cloves, minced
10 -
½ cup heavy cream or half and half
11 -
1-2 tablespoons freshly squeezed lemon juice (optional)
12 -
1 tablespoon parsley, finely chopped
13 -
½ teaspoon ground black pepper
14 -
Lemon slices for serving
# Instructions:
01 -
Preheat your oven to 425°F/220°C with the rack in the center.
02 -
In a medium bowl combine lemon juice, olive oil, garlic and Dijon mustard. Mix well.
03 -
Place salmon fillets into the skillet, pour the mixture over salmon fillets and rub. Season with ground black pepper and salt. Bake for 10-15 minutes in the preheated oven.
04 -
In the meantime, melt butter in a medium saucepan over low-medium heat. Add the minced garlic and saute until fragrant, about 20 seconds.
05 -
Pour in heavy cream and bring to a boil. The sauce should thicken a little bit. Take off the heat and stir in lemon juice if using. Garnish with parsley and season with black pepper and salt to your liking.
06 -
Pour the sauce over the baked salmon and allow to rest for 5-10 minutes. Serve with mashed potatoes, steamed broccoli, roasted asparagus or over homemade pasta.
# Notes:
01 -
Choose fresh salmon fillets for best results.
02 -
Sauce can be adjusted to taste with more or less lemon juice.