Oven Baked Salmon with Lemon Cream Sauce
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
14 mins
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Total Time
24 mins
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Servings
4 to 6 slices
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Course
Main Course
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Cuisine
French
Oven Baked Salmon with Lemon Cream Sauce
Description
This recipe begins with a 2 to 3-pound salmon fillet, seasoned lightly and drizzled with olive oil, then baked skin-side down at 425°F until cooked through, taking roughly 10 to 15 minutes depending on thickness. While the salmon bakes, a sauce is prepared by simmering finely diced onion, freshly squeezed lemon juice, and white wine until reduced to a thick consistency. Heavy cream is then whisked in and gently warmed. Cold, unsalted butter is added piece by piece to create a creamy, emulsified lemon cream sauce. Seasoned with a bit of salt, the sauce is kept warm until serving.
The finished salmon is plated with a generous drizzle of this bright, buttery sauce and garnished with finely chopped parsley. The lemon and onion reduction provides a tangy counterbalance to the richness of the cream and butter, enhancing the delicate flavors of the baked fish. The dish pairs well with simple sides and can feed from 4 to 8 people depending on salmon size.
Reheating is best done gently over low heat while stirring to preserve the sauce's texture. Using fresh lemons and dry white wine helps ensure a clean, fresh flavor in the cream sauce.
Ingredients
For Oven Baked Salmon with Lemon Cream Sauce:
- 2 to 3 lb salmon fillet
- salt to taste
- black pepper to taste
- 1 Tbsp olive oil for drizzling salmon
- 1 Tbsp parsley finely chopped, to garnish
For the Lemon Cream Sauce:
- 1 onion super finely diced (about 1/4 cup diced, small or 2 medium shallots
- 1/4 cup lemon juice from 2 medium or 1 large lemons, fresh
- 1/4 cup white wine such as chardonnay or pino grigio, dry
- 1/2 cup heavy cream
- 1/2 cup butter 8 Tbsp, cold, unsalted, cut into 8 pieces
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.
Notes
- Reheat the lemon cream sauce gently over low heat, stirring frequently until hot.
- A 2 lb salmon fillet serves 4 to 6 people; a 3 lb fillet serves 6 to 8.
User Reviews
Overall Rating
4.9
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