Servings: 4 to 6 slices For Oven Baked Salmon with Lemon Cream Sauce: 2 to 3 lb salmon fillet salt and black pepper to taste 1 Tbsp olive oil for drizzling salmon 1 Tbsp parsley, finely chopped, to garnish For the Lemon Cream Sauce: 1 small onion or 2 medium shallots, super finely diced (about 1/4 cup diced) 1/4 cup fresh lemon juice, from 2 medium or 1 large lemons 1/4 cup dry white wine, such as chardonnay or pino grigio 1/2 cup heavy cream 1/2 cup 8 Tbsp cold unsalted butter cut into 8 pieces
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.