Description
This easy baked salmon is juicy, flaky, and topped with a silky lemon butter sauce that’s truly “amazing.” It’s bright, buttery, and bursting with fresh flavor—perfect for a weeknight dinner or a special occasion meal.
Ingredients
For the Baked Salmon:
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4 (6 oz) salmon fillets, skin on or off
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1 tablespoon olive oil
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Salt and pepper, to taste
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Optional: lemon slices, fresh thyme or dill (for baking)
For the Amazing Lemon Sauce:
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2 tablespoons butter
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2 cloves garlic, minced
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1 tablespoon all-purpose flour
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3/4 cup low-sodium chicken broth
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Juice of 1 lemon (about 2-3 tablespoons)
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1/4 cup heavy cream (or half-and-half)
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Salt and black pepper, to taste
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Optional: extra lemon zest or herbs for garnish
Instructions
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Bake the Salmon:
Preheat oven to 400°F (200°C). Place salmon fillets on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper.
Bake for 10–12 minutes, or until salmon is opaque and flakes easily with a fork. Set aside. -
Make the Lemon Sauce:
In a small saucepan, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in chicken broth and bring to a gentle simmer.
Stir in lemon juice, then add cream and continue simmering for 2–3 minutes, or until slightly thickened. Season with salt and pepper to taste. -
Serve:
Spoon the lemon sauce over baked salmon. Garnish with fresh herbs or lemon zest if desired. Serve with roasted veggies, rice, or mashed potatoes.
Notes
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For a dairy-free version, use olive oil instead of butter and canned coconut milk instead of cream.
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Add capers to the sauce for a briny, tangy twist.
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Pairs well with asparagus, broccoli, or a light green salad.