Oven Baked Salmon with Lemon Cream Sauce

Oven Baked Salmon with Lemon Cream Sauce

Prep time: 10 mins

Cook time: 14 mins

Total time: 24 mins

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

Author: Natasha of NatashasKitchen.com

Serving: 4 to 6 slices

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 ¼ cup diced)

·         ¼ cup fresh lemon juice (from 2 medium or 1 large lemons)

·         ¼ cup chicken broth

·         ½ cup heavy cream

·         ½ cup (8 Tbsp) cold unsalted butter cut into 8 pieces

Instructions

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 ¼ cup finely diced onion, ¼ cup lemon juice, ¼ cup chicken broth and simmer over medium heat until reduced to a thick mixture (7-8 min).

3.    Whisk in ½ 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 ¼ 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

Recipe altered slightly from Natashaskitchen.com 

Copyright © 2015 Natasha's Kitchen