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Garlic Butter Salmon with Creamy Lemon Sauce

A perfectly cooked fillet of Garlic Butter Salmon with Creamy Lemon Sauce topped with fresh parsley.
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Follow this recipe to bake flaky salmon coated in garlic butter and topped with a bright, rich lemon cream sauce.

Ingredients

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  • 4 (6 ounce) salmon fillets, skin on or off
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine or chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place the salmon fillets on the prepared baking sheet. Drizzle the tops with olive oil and sprinkle with salt and pepper.
  3. In a small skillet over medium heat, melt 2 tablespoons of the butter. Add the minced garlic and cook for 1 minute until fragrant. Do not brown the garlic.
  4. Spoon the garlic butter mixture evenly over the top of each salmon fillet.
  5. Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time depends on thickness.
  6. While the salmon bakes, prepare the sauce. In the same small skillet, melt the remaining 2 tablespoons of butter over medium heat.
  7. Pour in the white wine or broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  8. Reduce the heat to low. Stir in the heavy cream, lemon juice, and lemon zest. Simmer gently for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly. Do not boil.
  9. Remove the sauce from the heat and stir in the chopped parsley. Taste and add more salt or pepper if needed.
  10. Serve the baked salmon immediately, spooning the creamy lemon sauce generously over each fillet.

Notes

  • For a pan-seared method, sear the salmon skin-side down in an oven-safe skillet with garlic butter for 4 minutes, then transfer the skillet to the preheated 400°F oven for 6-8 minutes until done.
  • Asparagus or roasted potatoes pair well with this dish.
  • If you prefer a tangier sauce, add 1 teaspoon of Dijon mustard when you add the heavy cream.

Nutrition

Find it online: https://cookerycourier.com/garlic-butter-salmon-creamy-lemon-sauce/