Lemon Garlic Butter Sauce

Lemon garlic butter sauce is tangy, buttery and creamy. Serve with poultry, seafood or steamed vegetables.

¼ cup unsalted butter
2 tsp. garlic, minced
2 Tbsp. apple cider vinegar, such as Braggs
½ cup heavy cream
1-2 Tbsp. lemon juice, freshly squeezed
1 Tbsp. fresh parsley, chopped, divided

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.