Easy Salmon Recipe with Lemon Butter Sauce Recipe
This Easy Salmon Recipe with Lemon Butter Sauce features tender, baked salmon fillets topped with a silky smooth lemon butter cream sauce. Quick to prepare and perfect for busy weeknights, this American-inspired dinner combines fresh lemon juice, garlic, and white wine for a flavorful and satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Easy Salmon:
- 4 skinless salmon fillets
- 2 tablespoons freshly squeezed lemon juice, divided
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 tablespoons dry white wine (optional, can substitute with 2 teaspoons Dijon mustard)
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
Cream Sauce:
- 1/4 cup unsalted butter
- 2 teaspoons minced garlic
- 2 tablespoons dry white wine (can substitute with 1 teaspoon Dijon mustard)
- 1/2 cup heavy cream (heavy, whipping, or thickened cream)
- 1-2 tablespoons freshly squeezed lemon juice
- 1 tablespoon fresh parsley, chopped, divided
Instructions
- Preheat and prepare baking dish: Heat your oven to 425°F (220°C) and lightly grease a baking dish to prevent salmon from sticking.
- Season the salmon: Pat the salmon fillets dry with a paper towel. In a small bowl, combine 1 tablespoon lemon juice, olive oil, minced garlic, and white wine (or Dijon mustard). Rub this mixture evenly over the salmon. Arrange the salmon fillets in the baking dish and season with salt and cracked black pepper.
- Bake the salmon: Place the baking dish in the oven and bake the salmon for 10-12 minutes, or until the salmon is opaque throughout and flakes easily with a fork.
- Prepare the lemon butter cream sauce: While the salmon bakes, melt butter in a small pot over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Pour in white wine and simmer for 2-3 minutes until it starts to reduce.
- Thicken the sauce: Add the heavy cream to the pot and cook until the sauce thickens slightly, stirring frequently to combine the flavors.
- Finish the sauce: Remove the pot from heat and stir in the remaining lemon juice and half of the chopped parsley.
- Combine and serve: Pour the lemon butter cream sauce over the baked salmon in the dish, allowing it to mix with the natural pan juices. Garnish with the remaining chopped parsley and serve immediately. Enjoy your flavorful, easy salmon dinner!
Notes
- How long to bake salmon: Bake for 4 – 6 minutes per 1/2-inch (1 cm) thickness of fillet. For medium doneness: 4 minutes per 1/2-inch; for well done: 6 minutes per 1/2-inch.
- How to know when salmon is ready: Check the thickest part of the fillet with a fork; if it flakes easily, it’s done. Alternatively, use an instant-read thermometer to ensure an internal temperature of 145°F (61°C) as recommended by USDA.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat in the microwave.
