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Oven Baked Salmon with Lemon Cream Sauce

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.

Notes

  • We recommend reheating over low heat, stirring frequently, just until hot and ready.A 2 lb salmon serves 4 to 6 and a 3 lb salmon serves 6 to 8