Ingredients
For the Salmon:
- Salmon fillets (skinless) – 5, about 150 g/5 oz each
- Freshly squeezed lemon juice – 2 tablespoons
- Olive oil – 1 tablespoon
- Garlic cloves (minced) – 1
- Ground black pepper – ½ teaspoon
- Salt, to taste
Lemon Butter Garlic Sauce:
- Unsalted butter – ¼ cup
- Garlic cloves (minced) – 1 ½ tablespoons
- Heavy cream or half and half – ½ cup
- Freshly squeezed lemon juice – 1-2 tablespoons (optional)
- Parsley (finely chopped) – 1 tablespoon
- Ground black pepper – ½ teaspoon
- Lemon slices (for serving)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and make sure the rack is in the center. This is key to getting even heat distribution, so your salmon cooks perfectly.
- Prepare the marinade: In a medium bowl, whisk together the lemon juice, olive oil, garlic, and mustard. This is your flavor base. Don’t be afraid to adjust the mustard and lemon to your taste—I’ve added extra mustard on occasion, and it turned out great!
- Marinate the salmon: Place the salmon fillets in your oven-safe skillet or baking sheet. Pour the marinade over the top and rub it in gently. Season with ground black pepper and salt. If you have extra time, let the salmon sit in the marinade for 10-15 minutes to soak up more flavor, but it’s not a dealbreaker if you’re in a rush.
- Bake the salmon: Slide the salmon into the preheated oven and let it bake for 10-15 minutes. You’ll know it’s done when it flakes easily with a fork but still looks moist. My trick? If the salmon’s starting to brown a bit at the edges, you’re golden.
- Make the lemon butter cream sauce: While the salmon is baking, melt the butter in your saucepan over low-medium heat. Add the minced garlic and sauté until fragrant—about 20 seconds is perfect. Next, pour in the heavy cream and bring it to a gentle boil, stirring occasionally until it thickens slightly. If you’re adding the extra lemon juice, stir it in at the end for that final zing.
- Rest and serve: Once the salmon is out of the oven, let it rest for 5-10 minutes. This gives the fish time to settle and absorb all the flavors. Drizzle the lemon butter sauce over the top, sprinkle with parsley, and you’re ready to serve!
Notes
When it comes to serving, I love keeping it simple and fresh. Arrange the salmon fillets on a platter with a few lemon slices for garnish and sprinkle over some freshly chopped parsley. This dish is beautiful on its own, but a side of roasted vegetables—like asparagus or green beans—complements the richness of the sauce perfectly. A light salad with a lemon vinaigrette also works well, keeping everything bright and balanced.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner