Baked Salmon with Lemon Butter Cream Sauce
This is the kind of dinner that makes a regular Tuesday feel special. Perfectly baked salmon on a silky lemon butter cream sauce that never splits. Ready in 30 minutes.
Equipment
- Baking Sheet
- Small saucepan
- Whisk
- Chef's knife
- Cutting board
Ingredients
- 4 salmon fillets (6 oz each)
- 1 cup heavy cream
- 1 lemon (zested and juiced)
- 4 tbsp unsalted butter (cold, cubed)
- 1 small shallot (finely minced)
- 2 cloves garlic (minced)
- salt and pepper to taste
- fresh dill for garnish
- flaky sea salt for finishing
Instructions
- Pat the salmon fillets dry with a paper towel. Season both sides generously with salt and pepper. Let them sit at room temperature for about 10 minutes.
- Preheat the oven to 400°F. Arrange a rack in the upper third position. Line a baking sheet with parchment paper.
- Place the fillets on the prepared baking sheet, skin-side down if they have skin. Roast for 10 to 12 minutes, until the edges are opaque and the center still has a slight give.
- Switch the oven to broil and cook for 1 to 2 minutes more, watching closely, until the top is lightly golden.
- While the salmon roasts, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the minced shallot and cook, stirring, until soft and translucent, about 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream, add the lemon zest, and season with a pinch of salt and pepper. Bring to a gentle simmer and cook for 2 to 3 minutes, until it thickens slightly, stirring occasionally.
- Remove the pan from the heat. Whisk in the cold butter cubes, one at a time, until each is fully melted and the sauce looks glossy. Stir in 1 to 2 tablespoons of fresh lemon juice to taste. Adjust seasoning.
- Spoon a generous amount of sauce onto each plate, spreading it slightly. Place a salmon fillet on top. Sprinkle with fresh dill and a pinch of flaky sea salt. Serve immediately.
Notes
Storage: Store salmon and sauce separately in airtight containers in the fridge for up to 3 days. Reheat salmon gently in a 300°F oven for 5-7 minutes. Warm sauce on low heat with a splash of water or cream — the microwave will split the sauce, so avoid it. Key tips: Cold butter cubes are non-negotiable for a silky sauce that doesn't break. Add lemon juice off the heat to prevent curdling. For a dairy-free version, use full-fat coconut milk and vegan butter. Capers stirred in at the end add a briny pop.