INGREDIENTS
EASY SALMON:
- 4 (6 oz | 170 g) skinless salmon fillets
- 2 tablespoons freshly squeezed lemon juice, divided
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 tablespoons dry white wine, (optional — can sub with 2 teaspoons Dijon mustard))
- Salt, to season
- Cracked black pepper, to season
CREAM SAUCE:
- 1/4 cup unsalted butter
- 2 teaspoons minced garlic
- 2 tablespoons dry white wine, (can sub with 1 teaspoon Dijon mustard)
- 1/2 cup cream (heavy, whipping or thickened)
- 1-2 tablespoons freshly squeezed lemon juice,
- 1 tablespoon fresh chopped parsley, divided
INSTRUCTIONS
- Heat oven to 425°F (220°C). Lightly grease a baking dish.
- Pat the salmon dry with a paper towel. Combine lemon juice, olive oil, garlic and wine together in a small bowl. Rub salmon with the mixture and arrange in baking dish. Season with a good pinch of salt and pepper.
- Bake for 10-12 minutes, or until salmon is opaque throughout.
- While salmon is baking, melt butter in a small pot over medium heat. Add the garlic and cook until fragrant (30 seconds).
- Pour in the wine and let cook for 2-3 minutes until just starting to reduce. Add in cream and cook until sauce thickens slightly.
- Take off the heat and stir through lemon juice and parsley.
- Pour the sauce over the cooked salmon in the dish to mix through the natural pan juices released from the salmon while baking.
- Serve and enjoy!
NOTES
HOW LONG TO BAKE SALMON
Bake for 4 – 6 minutes per 1/2-inch (1 cm) thickness of fillet. Baking time depends on the thickness of your salmon fillets.
- MEDIUM: 4 minutes PER 1/2-inch.
- WELL DONE: 6 minutes per 1/2-inch.
HOW TO KNOW WHEN SALMON IS READY
Check the thickest part of your salmon fillets with a fork. When the flesh easily flakes or softly falls apart, it's done.
You can also use an instant read thermometer to check for doneness. The USDA recommends a minimum internal temperature of 145°F (61°C), which should be taken inside the the thickest part of the salmon.
