Best 5 Awesome Baked Salmon With Cream Sauce Recipes

BAKED PARMESAN CRUSTED SALMON WITH LEMON CREAM SAUCE

Steps:

• Take salmon out of the fridge to bring to room temperature.
• Preheat oven to 200°C / 390°F (180°C fan).
• Spread panko on baking tray, spray generously with oil then bake for 3 to 5 minutes until light golden brown. (Note 6) Scrape into bowl immediately.
• Add butter and stir, then add remaining Parmesan Crumb ingredients.
• Line same tray with foil. Place salmon on foil.
• Spread Dijon on salmon using a butter knife. Just a thin coating - like buttering toast.
• Sprinkle Crumb all over.
• Bake for 20 minutes for just cooked juicy perfection, or to taste. (Note 7)
• Remove from oven. Loosen salmon from foil using egg flip or butter knife - skin will hopefully be stuck to foil.
• Plate watercress on serving platter.
• Use foil to lift salmon onto watercress on serving plate, then slide out the foil from under it (see video under recipe). Serve with Lemon Cream Sauce and lemon wedges on the side.

OVEN BAKED SALMON WITH LEMON CREAM SAUCE

Steps:

• Line baking sheet with foil or parchment. 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. My thick wild caught salmon took 14 min.
• 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).
• 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). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
• Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.

SALMON WITH GARLIC CREAM SAUCE

Steps:

• Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm. Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste. Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill. Serve immediately with lemon wedges.

BAKED SALMON FILLETS WITH SIMPLE CREAM SAUCE

Steps:

• Preahat oven to 350 degrees.
• Lightly grease a baking pan that will hold the fish in a single layer.
• Place salmon in the pan, and sprinkle with salt and pepper.
• In a bowl, blend soup, milk, mustard, and butter; pour over fillets and then sprinkle with bread crumbs.
• Bake for 35 minutes, or until the fish flakes.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.