Oven Baked Salmon with Lemon Cream Sauce

Transform your mealtime with oven-baked salmon paired with a zesty lemon cream sauce. This healthy and flavorful recipe combines tender, flaky fish with a rich and tangy sauce, making it a favorite choice for family dinners and special occasions. Perfect for anyone seeking a wholesome yet sophisticated dish, this salmon recipe is easy to prepare and full of vibrant citrus notes. Pair it with your favorite vegetables or grains for a meal that’s both delicious and nutritious.

Ingredients

For the Salmon:

• 2 to 3 lb salmon fillet
• Salt and black pepper, to taste
• 1 tablespoon olive oil (for drizzling)
• 1 tablespoon parsley, finely chopped (for garnish)

For the Lemon Cream Sauce:

• 1 small onion or 2 medium shallots, finely diced (about 1/4 cup)
• 1/4 cup fresh lemon juice (from 2 medium or 1 large lemon)
• 1/4 cup dry white wine (e.g., Chardonnay or Pinot Grigio)
• 1/2 cup heavy cream
• 1/2 cup unsalted butter (8 tablespoons), cold and cut into 8 pieces
• 1/4 teaspoon salt, or to taste

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Instructions

Bake the Salmon:

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with foil or parchment paper. Place the salmon fillet skin-side down on the prepared sheet.
3. Season the salmon with salt and black pepper, then drizzle the top with olive oil.
4. Bake uncovered for 10–15 minutes, depending on the thickness of the salmon. Thick wild-caught salmon typically takes about 14 minutes. The salmon is ready when it flakes easily with a fork.

Prepare the Lemon Cream Sauce:

1. In a small saucepan, combine the diced onion (or shallots), lemon juice, and white wine. Simmer over medium heat until the mixture reduces to a thick consistency, about 7–8 minutes.
2. Whisk in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and gradually whisk in the cold butter, one tablespoon at a time, whisking constantly.
3. Add salt to taste, then remove the sauce from heat. Cover with a lid to keep warm until serving.

Serve:

1. Plate the baked salmon and drizzle generously with the lemon cream sauce.
2. Garnish with freshly chopped parsley and serve immediately.

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Why You’ll Love This Recipe

• Quick and Easy: This dish requires minimal prep and is ready in under 30 minutes, making it perfect for busy weeknights or elegant dinners.
• Healthy and Delicious: Packed with protein, omega-3 fatty acids, and a burst of fresh flavors from the lemon cream sauce.
• Versatile: Suitable for various occasions, from casual family meals to formal gatherings.

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Tips

• Perfect Cooking: Avoid overbaking the salmon by checking for doneness with a fork. It should flake easily but remain moist.
• Room Temperature Butter: Use cold butter to emulsify the sauce for a creamy texture.
• Fresh Ingredients: Opt for fresh lemon juice and parsley for the best flavor.

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Variations and Substitutions

• Alternative Fish: Substitute salmon with trout, cod, or halibut.
• Wine-Free Sauce: Replace wine with chicken broth for a non-alcoholic option.
• Dairy-Free Option: Use coconut cream and plant-based butter for a dairy-free version.

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FAQs

Can I use frozen salmon?
Yes, thaw it completely and pat it dry before baking for the best results.

What if I don’t have heavy cream?
You can substitute with half-and-half, but the sauce may be slightly less rich.

How do I reheat leftovers?
Gently reheat the salmon in a low oven (300°F) and warm the sauce separately over low heat, whisking occasionally.

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Serving Suggestions

• Pair this dish with steamed asparagus, roasted vegetables, or a fresh garden salad for a balanced meal.
• Serve alongside garlic mashed potatoes, quinoa, or rice pilaf for a satisfying dinner.