Easy Salmon Recipe Lemon Butter Sauce
Tender Baked Salmon with a silky smooth Lemon Butter Cream Sauce is a quick and easy dinner recipe! You will be drinking the sauce straight out of the pan, it is so good! A salmon recipe perfect for busy weeknights when you don't have time to cook.
Nutrition Facts
Ingredients
Instructions
Heat oven to 425°F (220°C). Lightly grease a baking dish.
Pat the salmon dry with a paper towel. Combine lemon juice, olive oil, garlic and wine together in a small bowl. Rub salmon with the mixture and arrange in baking dish. Season with a good pinch of salt and pepper.
Bake for 10-12 minutes, or until salmon is opaque throughout.
While salmon is baking, melt butter in a small pot over medium heat. Add the garlic and cook until fragrant (30 seconds).
Pour in the wine and let cook for 2-3 minutes until just starting to reduce. Add in cream and cook until sauce thickens slightly.
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Continue Reading at Cafedelites →Chef's Notes
HOW LONG TO BAKE SALMON
Bake for 4 – 6 minutes per 1/2-inch (1 cm) thickness of fillet. Baking time depends on the thickness of your salmon fillets.
MEDIUM: 4 minutes PER 1/2-inch.
WELL DONE: 6 minutes per 1/2-inch.
HOW TO KNOW WHEN SALMON IS READY
Check the thickest part of your salmon fillets with a fork. When the flesh easily flakes or softly falls apart, it’s done.
You can also use an instant-read thermometer to check for doneness. The USDA recommends a minimum internal temperature of 145°F (61°C), which should be taken inside the thickest part of the salmon.
Leftovers
Refrigerate for up to 3 days in an airtight container. Gently reheat in the microwave.
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Reviews from the Original Source
Melt in your mouth deliciousness! And the sauce was a home run, perfection!
Excellent. I add pickled artichoke hearts and it was unbelievable.
So delicious!!!! I made this and followed the recipe. I just added salt and pepper to my sauce and made pita bread sandwich style and it was so yummy
This recipe proves that fancy restaurant calibre sauces don't have to be difficult! I happened to have some whipping cream in the fridge so decided to make this for dinner and the results were incredible. I didn't have white wine opened so opted for the dijon mustard and it was super.
Loved the sauce !!! I pan fried our salmon to get the crispy skin, but added the pan juices to sauce. Super easy, Super tasty !!! Loved it !!! 💖
5* from me and my wife. I used less garlic than recommended and I'll use even less garlic next time as I'm not a lover of it, but the wife thought it was perfect.
Will be making it again.
Thank you for the delicious recipe
Wow! really amazing I love it.
Good recipe, but why does all this info have to be presented in such an embarrassingly flaky manner? Cripes, fewer screwy adjectives and dispense with the exclamation marks PLEASE,
DELISH! I prepared this dish for dinner tonight and it was really easy and amazingly fast to cook. I have 4 kids and 2 of them are super picky but they ALL enjoyed it! It took around 12 minutes for the salmon to reach 170'F and it was perfect. I replaced the white wine with a combo of chicken broth and spicy mustard-- taste was awesome! I'm going to cook it again this weekend : )
Super yummy and so easy to make. I used light cream and cooked my salon for 12 minutes as hubby and I like it well done. This will be a regular for us :-)
Made this dish for my partner and he was in love!!! Was a smash hit! Tried it the Dijon mustard way, but will use white wine next time. Can’t wait to cook for my guests. Thanks Karina!
This was 'to-die-for' delicious !! I paired it with confetti rice (rice cooked with minced veggies). https://imgur.com/a/Rac226j
I used a 5oz slice of salmon, with half the sauce since I'm cooking for 1.
Didn't have parsley, swapped in some Italian seasoning.
I grated half a clove of garlic for the baking, minced the rest for the sauce, and thickened the half&half with about 1/2 teaspoon of cornstarch.
The salmon wasn't quite up to temp after 11 minutes, so I poured the sauce over, and baked for another 4-5 minutes.
Licked the plate clean - the cats never had a chance 😋
Made this last evening using left over salmon fillets. I made the sauce and then warmed the fish in it. This sauce is very good. I recommend garnishing with a little fresh parsley. It will dress it up a little. Well done. .
We eat a lot of fish and I'm always looking for something new to try. Made this tonight and its a keeper for sure. I do have a question though, in the ingredients for the BAKED SALMON you say to divide the lemon juice but no where could I see what the reason for it was or where to use it other than when mixing it altogether -- all or half?
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