Oven Baked Salmon with Lemon Cream Sauce

Growing up on the West Coast, there always seemed to be an abundance of fresh fish in our house. At least once a week we would eat some kind of seafood. My favorite choice of fish is salmon, which is hard to find fresh now that I live in a land-locked state…. (missing the ocean)….. Give this mouth watering meal a try and I promise you will fall in love with salmon too!

Recipe type: dinner
Serves: 4-6


  • 2 lb Salmon, fillet
  • 1 Onion or 2 medium shallots, small
  • 1 tbsp Parsley
  • 1/4 cup Lemon juice, fresh
  • 1/4 tsp Salt and black pepper
  • 1 tbsp Olive oil
  • 1/2 cup (8 tbsp) cold butter cut into 8 pieces
  • 1/2 cup Heavy cream
  • 1/4 cup White wine, dry


  1. Line rimmed baking sheet with foil or parchment paper. 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.
  2. In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
  3. Whisk in 1/2 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).
  4. Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
  5. Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.

Don’t forget to give this dish a try with my Wine Wednesday recommendation!!


Categories: Cooking

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