Recipe: Baked Salmon with Creamy Lemon Sauce

Not really sure why it was called “broiled salmon” when you don’t broil at all in this recipe! But here we go anyway! Okay, so in the cookbook it says, “This deceptively simple salmon entree includes a sinfully rich-tasting lemony sauce that will impress every time. For best results, squeeze your fresh lemon juice.”

Hmm.  Check to see how it turned out under the cut.

Meh.

I squeezed my own lemon juice and the amount of juice this recipe called for was way too much.  In fact Chris said it tasted quite sour, not so much lemony.  I tried to compensate by adding more sour cream and even adding in a bit of milk so the cream wouldn’t be so thick…um, yeah.  Note to self: use only 2 tbsp of lemon juice next time and maybe use fresh salmon fillets!  Geez.

Well, it was still decent and I will definitely make more adjustments next time, but I still think this is a great recipe to keep on hand. :)

Baked Salmon with Creamy Lemon Sauce
From The South Beach Diet Cookbook
Serves 4

Print this recipe!

You’ll need:
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- ¼ cup lemon juice (again, adjust to taste!)
- 2 tbsp capers
- 1 tsp lemon-pepper seasoning
- ½ cup fat-free sour cream
- 1½ lbs salmon fillet

Directions:
Preheat oven to 350°F. Coat a baking sheet with cooking spray.

Heat the oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute. Reduce heat to low. Stir in lemon juice, capers, & lemon-pepper seasoning and cook for 5 minutes. Add the sour cream and cook for 5 minutes, or until heated through.

Meanwhile, place the salmon fillet on the prepare baking sheet. Bake for 20 minutes, or until the fish is just opaque. Serve with the sauce.