Description
This baked salmon recipe features fresh salmon fillets cooked to perfection with a rich and tangy lemon butter sauce infused with garlic and fresh dill. The salmon is first seared in a skillet then baked to juicy tenderness, making for a quick and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Salmon
- 4 fresh salmon fillets (about 6 oz each)
- Salt, to taste
- Pepper, to taste
- 2 tablespoons unsalted butter (for cooking)
For the Lemon Butter Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- Lemon slices, for garnish (optional)
Instructions
- Prepare the salmon fillets: Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper. This helps ensure a flavorful crust and season throughout.
- Make the lemon butter sauce: In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Stir in the heavy cream and freshly squeezed lemon juice, allowing the mixture to simmer gently for 3-4 minutes until slightly thickened. Remove from heat and stir in the chopped fresh dill. Set aside and keep warm.
- Cook the salmon: In an oven-safe skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Place the seasoned salmon fillets skin-side down in the skillet and sear for 3-4 minutes until the skin is crisp. Then transfer the skillet to a preheated oven at 375°F (190°C) and bake the salmon for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Remove the salmon from the oven and plate each fillet. Drizzle generously with the prepared lemon butter sauce. Garnish with extra fresh dill and lemon slices if desired. Serve immediately for best taste.
Notes
- For crispier skin, ensure the salmon is patted very dry before seasoning and cooking.
- Use fresh lemon juice rather than bottled for the best bright flavor.
- You can substitute heavy cream with half-and-half for a lighter sauce but the texture will be thinner.
- If you don’t have an oven-safe skillet, sear the salmon in a skillet then transfer to a baking dish before placing in the oven.
- Adjust the seasoning of the sauce with extra salt or lemon juice to taste before serving.
