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  • 5 Salmon fillets (skinless) (about 150 g/ 5 oz each)
  • 2 T. Freshly squeezed lemon juice
  • 1 T. Olive oil
  • 1 Clove garlic, minced
  • 2 T. Dijon mustard
  • Salt and pepper to taste

Lemon Butter Cream Sauce

  • ½ c. Unsalted butter
  • 1 Clove garlic, minced
  • ½ c. Heavy cream or half and half
  • 1-2 T. Freshly squeezed lemon juice, optional
  • 1 T. Parsley, finely chopped
  • ½ t. Ground black pepper
  • Lemon slices, for serving
Baked salmon with lemon butter cream sauce


  1. Preheat your oven to 425°F with the rack in the center.
  2. In a medium bowl combine lemon juice, olive oil, garlic and dijon mustard. Mix well.
  3. Place salmon fillets into the skillet, pour the mixture over salmon fillets and rub. Season with ground black pepper and salt. Bake for 10-15 minutes in the preheated oven.
  4. In the meantime, melt butter in a medium saucepan over low-medium heat. Add the minced garlic and sauté until fragrant, about 20 seconds.
  5. Pour in heavy cream and bring to a boil, stirring frequently. The sauce should thicken a little bit.
  6. Take off the heat and stir in lemon juice if using.
  7. Pour the sauce over the baked salmon and allow to rest for 5-10 minutes. Garnish with parsley and lemon slices (if using) and season with black pepper and salt to your liking.