Baked Salmon Lemon Butter (Printable Version)
Flaky salmon fillets baked and topped with creamy lemon butter sauce, enhanced with garlic and fresh herbs.
# Ingredients:
→ Fish
01 -
4 salmon fillets, 170 g each
→ Seasoning and Aromatics
02 -
2 tbsp olive oil
03 -
3 garlic cloves, minced
04 -
Salt and black pepper, to taste
→ Sauce
05 -
60 ml fresh lemon juice
06 -
Zest of 1 lemon
07 -
120 ml heavy cream
08 -
60 g unsalted butter
09 -
2 tbsp fresh parsley or dill, chopped
# Steps:
01 -
Set the oven temperature to 190°C and lightly grease a baking dish or line a sheet pan with parchment paper.
02 -
Pat salmon fillets dry, place in the baking dish, drizzle with olive oil, season with salt, pepper, and half of the minced garlic.
03 -
Bake for 12 to 15 minutes until the salmon flakes easily with a fork and is cooked through.
04 -
Melt butter in a small saucepan over medium heat, add remaining garlic and sauté for 1 minute until fragrant. Stir in lemon juice and zest. Reduce heat to low, whisk in heavy cream and simmer gently for 2 to 3 minutes while stirring occasionally.
05 -
Remove salmon from oven, spoon lemon butter cream sauce over each fillet, garnish with fresh parsley or dill, and serve immediately.
# Notes:
01 -
Salmon is perfectly cooked at an internal temperature of 63°C. Avoid overcooking to maintain moisture.
02 -
Skin-on fillets help retain moisture but skinless fillets can be used as an alternative.
03 -
Add vegetables such as asparagus, cherry tomatoes, or zucchini to bake alongside the salmon for a complete meal.