Description
A delicious and elegant Oven Baked Salmon with Lemon Cream Sauce recipe that delivers tender, perfectly cooked salmon complemented by a rich and tangy lemon cream sauce. This meal is quick to prepare, healthy, and ideal for a sophisticated weeknight dinner or special occasion.
Ingredients
Scale
Salmon
- 2 to 3 lb salmon fillet
- salt and black pepper to taste
- 1 Tbsp olive oil for drizzling salmon
- 1 Tbsp parsley (finely chopped, to garnish)
Lemon Cream Sauce
- 1 small onion or 2 medium shallots (super finely diced, about 1/4 cup)
- 1/4 cup fresh lemon juice (from 2 medium or 1 large lemons)
- 1/4 cup dry white wine (such as chardonnay or pinot grigio)
- 1/2 cup heavy cream
- 8 Tbsp (1/2 cup) cold unsalted butter, cut into 8 pieces
- 1/4 tsp salt, or to taste
Instructions
- Prepare the Salmon: Line a baking sheet with foil or parchment paper. Place the salmon fillet skin-side-down on the sheet. Season generously with salt and black pepper, then drizzle with 1 tablespoon of olive oil. Bake uncovered in a preheated oven at 425°F (220°C) for 10-15 minutes or until the salmon is cooked through and flakes easily with a fork. For a thick wild-caught salmon, baking for about 14 minutes is recommended.
- Make the Sauce Base: While the salmon is baking, combine the finely diced onion or shallots (about 1/4 cup), lemon juice, and dry white wine in a small saucepan. Simmer over medium heat until the mixture reduces to a thick consistency, approximately 7-8 minutes.
- Add Cream and Butter: Whisk in the heavy cream to the reduced mixture. Once it reaches a gentle simmer, reduce the heat to low. Gradually whisk in the cold unsalted butter pieces, one tablespoon at a time, ensuring constant whisking to emulsify the sauce smoothly. Season with 1/4 teaspoon of salt or to taste. Remove from heat and cover to keep warm.
- Serve: Plate the baked salmon and generously drizzle the warm lemon cream sauce over the top. Garnish with freshly chopped parsley. Serve immediately for the best flavor and texture.
Notes
- Adjust the baking time based on the thickness of the salmon to avoid overcooking.
- For a non-alcoholic version, substitute white wine with an equal amount of chicken or vegetable broth with a splash of white wine vinegar or lemon juice.
- Use fresh lemon juice for the best tangy flavor in the sauce.
- Keep the sauce warm but avoid boiling after adding butter to prevent separation.
- Leftover sauce can be refrigerated and gently reheated, whisking constantly to maintain texture.
