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Baked Salmon With Lemon Garlic Sauce


INGREDIENTS EASY SALMON:

  • 4 (6 oz | 170 g) skinless salmon fillets

  • 2 tablespoons freshly squeezed lemon juice, divided

  • 1 tablespoon olive oil

  • 1 tablespoon minced garlic

  • 2 tablespoons dry white wine, (optional -- can sub with 2 teaspoons Dijon mustard))

  • Salt, to season

  • Cracked black pepper, to season

CREAM SAUCE:

  • 1/4 cup unsalted butter

  • 2 teaspoons minced garlic

  • 2 tablespoons dry white wine, (can sub with 1 teaspoon Dijon mustard)

  • 1/2 cup cream (heavy, whipping or thickened)

  • 1-2 tablespoons freshly squeezed lemon juice,

  • 1 tablespoon fresh chopped parsley, divided


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.

  • Take off the heat and stir through lemon juice and parsley.

  • Pour the sauce over the cooked salmon in the dish to mix through the natural pan juices released from the salmon while baking.

  • Serve and enjoy!


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 the thickest part of the salmon.

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