Salmón al horno con salsa cremosa de mantequilla y limón

Ingredientes

• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon olive oil
• 1 minced garlic clove
• 2 tablespoons old-style Dijon mustard
• 5 skinless salmon fillets, about 5 oz./150 grams each
• 1/2 teaspoon ground black pepper
• Salt, to taste
• 1/4 cup unsalted butter
• 1 1/2 tablespoons minced garlic cloves
• 1/2 cup heavy cream, or half and half
• 1-2 tablespoons freshly squeezed lemon juice, optional
• 1 tablespoon parsley, finely chopped
• Lemon slices for serving

Preparación

1. 1

   Preheat Oven: Preheat your oven to 425°F (220°C) with the rack placed in the center to ensure even cooking of the salmon fillets.

2. 2

   Prepare Marinade: In a medium bowl, combine 2 tablespoons freshly squeezed lemon juice, 1 tablespoon olive oil, and 1 minced garlic clove with 2 tablespoons old-style Dijon mustard. Mix until well combined to create a flavorful marinade.

3. 3

   Season Salmon: Place the 5 skinless salmon fillets into a baking skillet or dish. Pour the lemon mustard mixture over the fillets and rub it evenly to coat. Season the salmon with ½ teaspoon ground black pepper and salt to taste.

4. 4

   Bake Salmon: Bake the salmon fillets in the preheated oven for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

5. 5

   Make Lemon Butter Sauce: While the salmon bakes, melt ¼ cup unsalted butter in a medium saucepan over low to medium heat. Add 1 ½ tablespoons minced garlic cloves and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

6. 6

   Add Cream: Pour in ½ cup heavy cream and bring the mixture to a gentle boil. Allow the sauce to thicken slightly while stirring frequently to combine flavors.

7. 7

   Finish Sauce: Remove the saucepan from heat and stir in 1-2 tablespoons freshly squeezed lemon juice if desired for extra tang. Garnish the sauce with 1 tablespoon finely chopped parsley and adjust seasoning with ½ teaspoon ground black pepper and salt to taste.

8. 8

   Serve: Once the salmon is baked, pour the warm lemon butter garlic sauce evenly over the fillets. Let the dish rest for 5-10 minutes to allow the flavors to meld. Serve with fresh lemon slices on the side for garnish and a bright citrus finish.