Oven Baked Salmon with Lemon Cream Sauce

Name: Oven Baked Salmon with Lemon Cream Sauce
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4 to 6 slices
Ingredients: 2 to 3 lb Salmon fillet; salt and black pepper to taste; 1 Tbsp olive oil for drizzling salmon; 1 Tbsp parsley; 1 small onion or 2 medium shallots; 1/4 cup fresh lemon juice; 1/4 cup dry white wine; 1/2 cup heavy cream; 1/2 cup 8 Tbsp cold unsalted butter cut into 8 pieces

User Reviews

4.9

228 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
24 mins
Servings
4 to 6 slices
Course
Main Course
Cuisine
French

Oven Baked Salmon with Lemon Cream Sauce

Colin Brown

Report

This oven baked salmon is drizzled generously in a simple and delicious lemon cream sauce (classically known as lemon beurre blanc).

Share:

I Made This!

171 people made this

Print

46 people printed this

Save this

136 people saved this

Ingredients

Servings

For Oven Baked Salmon with Lemon Cream Sauce:

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

For the Lemon Cream Sauce:

1 small onion or 2 medium shallots super finely diced (about 1/4 cup diced)
1/4 cup fresh lemon juice from 2 medium or 1 large lemons
1/4 cup dry white wine such as chardonnay or pino grigio
1/2 cup heavy cream
1/2 cup 8 Tbsp cold unsalted butter cut into 8 pieces

Add to Shopping List

Instructions

Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.