Baked Salmon

Servings: servings

Calories: 496cal

Preheat oven to 450°F. Rinse salmon fillets and pat dry with paper towels. Place each filet 1-2 inches apart on a parchment paper-lined sheet pan.
Drizzle olive oil over the salmon and use your fingers to rub it around to coat the salmon fillets.
Sprinkle black pepper and seasoned salt over the salmon fillets. You can use any other seasonings you like as well. Paprika, garlic salt, and dill all work nicely with salmon.
Bake the salmon for 12-15 minutes, just until the thickest part of the salmon registers 135°F. Remove from the oven and let sit for 5 minutes.
While the fillets cook, make the lemon cream sauce by melting about 1 tablespoon of the butter in a heavy bottomed saucepan over medium heat.
Add the garlic and sautee for about 30 seconds until fragrant. Add the wine (or chicken stock) and simmer for about 2-3 minutes or until the sauce has reduced to half the amount.
Cut remaining butter into pieces and whisk into the sauce. Add lemon juice and heavy cream. Simmer for about 3-4 additional minutes, whisking constantly, until sauce thickens enough to coat the back of a spoon. Season with salt and pepper as you like.
Pour sauce over warm salmon fillets and sprinkle with fresh parsley.

4.85 from 13 votes

If you’d like to roast potatoes or vegetables to serve with the salmon, do so on a separate sheet pan. Most vegetables like green beans or asparagus will roast in about the same amount of time as the salmon. Starchier vegetables like carrots or potatoes will take quite a bit longer, so plan your time accordingly.
We used a Sauvignon Blanc. A dry white wine works really well for this recipe. Simply substitute chicken stock or broth for the wine if you wish.
Store in an airtight container in the refrigerator for up to 2 days.

Course: Dinner

Cuisine: American

Prep Time10

Cook Time15

Total Time25