Baked Salmon with Lemon Sauce (Print Version)
# Ingredients:
→ For the Baked Salmon
01 -
4 salmon fillets (6 oz each), skin on or off
02 -
1 tablespoon olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
Lemon slices, optional
06 -
Fresh thyme or dill, optional
→ For the Amazing Lemon Sauce
07 -
2 tablespoons butter
08 -
2 cloves garlic, minced
09 -
1 tablespoon all-purpose flour
10 -
3/4 cup low-sodium chicken broth
11 -
Juice of 1 lemon (about 2–3 tablespoons)
12 -
1/4 cup heavy cream or half-and-half
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
Extra lemon zest or fresh herbs, optional
# Instructions:
01 -
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.
02 -
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.
03 -
Spoon the lemon sauce over baked salmon. Garnish with fresh herbs or lemon zest if desired. Serve with roasted vegetables, rice, or mashed potatoes.
# Notes:
01 -
For a dairy-free option, substitute olive oil for butter and use canned coconut milk instead of cream.
02 -
Add capers to the sauce for a briny, tangy twist.
03 -
Pairs well with asparagus, broccoli, or a light green salad.