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Oven-Baked Salmon

Oven-Baked Salmon

Discover how Oven-Baked Salmon with Creamy Lemon Butter Sauce can elevate your dinner with its rich flavors and effortless preparation. Perfect for busy weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 5 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5 fillets salmon, skinless (about 150 g each)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 1/4 cup unsalted butter
  • 1 1/2 tablespoons garlic, minced
  • 1/2 cup heavy cream or half-and-half
  • 1-2 tablespoons lemon juice optional
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 teaspoon black pepper
  • Lemon slices for garnish

Equipment

  • Baking dish or oven-safe skillet
  • Small mixing bowls
  • Saucepan
  • Measuring spoons
  • Microplane grater (optional)

Method
 

  1. Preheat your oven to 425°F (220°C) and prepare a baking dish or oven-safe skillet.
  2. Mix lemon juice, olive oil, minced garlic, and Dijon mustard in a small bowl.
  3. Place the salmon fillets in the baking dish and pour the marinade over them, coating evenly.
  4. Sprinkle salt and pepper generously over the salmon and let it sit for 5 minutes.
  5. Bake the salmon in the oven for 10-15 minutes until it flakes easily with a fork and reaches 145°F (63°C).
  6. While baking, melt butter in a saucepan over medium heat and add minced garlic, cooking until fragrant.
  7. Pour in heavy cream and stir until thickened, optionally adding more lemon juice and parsley.
  8. Once the salmon is done, let it rest for 5 minutes, then drizzle with the creamy lemon butter sauce and garnish with lemon slices.

Nutrition

Calories: 350kcalCarbohydrates: 2gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 300mgPotassium: 600mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

For a dairy-free option, swap out the heavy cream with coconut milk. You can use honey mustard instead of Dijon for a sweeter taste. Fresh lemon juice is far superior to bottled; it makes a noticeable difference. If storing leftovers, keep in an airtight container for up to 3 days and reheat gently. You can also double the sauce recipe if you love extra sauce—it's delicious over veggies or rice! Consider adding a pinch of smoked paprika before baking to elevate flavors.
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