Baked Salmon With Lemon Butter Cream Sauce Recipe

Baked salmon is one of those dishes that feels like a treat but doesn’t take much effort to pull together, which is why it’s such a favorite in my kitchen. This recipe, with its rich lemon butter cream sauce, strikes a perfect balance between light and decadent. The bright zing of lemon cuts through the buttery richness, and the garlic ties everything together for a truly mouthwatering bite. It’s a recipe I keep coming back to, whether it’s for a quick weeknight dinner or when I’m looking to impress guests with minimal fuss.

I remember the first time I made this dish; it was one of those nights when I was craving something fancy but didn’t want to spend hours in the kitchen. I had some salmon fillets in the fridge and a few pantry staples, so I threw everything together on a whim. As the salmon baked, the aroma of garlic and lemon filled the kitchen, and I knew I was onto something. The first bite was all it took—simple, fresh, and full of flavor, this dish quickly became part of my regular rotation. And trust me, if you’re someone who enjoys creamy sauces but doesn’t want to overdo it, this one strikes just the right balance.

this RECIPE

🍋 Why this baked salmon is your next go-to

What sets this recipe apart is the lemon butter cream sauce. It’s both indulgent and refreshing at the same time. The butter gives it that classic richness you expect in a sauce, while the lemon keeps it light, so you don’t feel weighed down. Plus, the mustard in the marinade adds a subtle tang that works beautifully with the buttery sauce. Best of all? It’s quick. With just 10-15 minutes in the oven and a few minutes on the stove for the sauce, you’ll have dinner on the table in no time.

A little personal history with salmon

My relationship with salmon wasn’t love at first bite. I wasn’t the biggest seafood fan growing up, but when I moved closer to the coast in my mid-20s, fresh fish became a regular part of my diet. I first had baked salmon at a cozy little seafood restaurant. It was served with a lemony, buttery sauce that was so simple but completely irresistible. After that meal, I started experimenting with salmon in my kitchen, and this recipe came about after tweaking different elements to recreate that restaurant experience. There’s something about the combination of salmon and lemon that just feels right. The brightness of the lemon enhances the salmon’s natural richness, while the creamy sauce gives it a touch of indulgence.

The salmon and its history

Salmon has been a culinary staple for centuries, particularly in coastal regions like Scandinavia and the Pacific Northwest. Traditionally, it’s been smoked, grilled, or baked—methods that enhance its natural flavor without overwhelming it. What’s interesting is how salmon has gained such a foothold in modern cooking, especially with its reputation as a heart-healthy fish, thanks to its high omega-3 content. This dish takes that rich history and gives it a modern twist, elevating it with the creaminess of the sauce but still letting the fish itself shine.

Let’s talk ingredients: The essentials for flavor

Salmon fillets: The star of the show, of course! Go for skinless fillets for this recipe. If you’re buying fresh, look for bright, vibrant pink flesh and no fishy odor—fresh salmon should smell like the ocean, not like a fish market. If you can’t find fresh salmon, frozen works just fine, just make sure to thaw it properly in the fridge beforehand.

Lemon juice: Freshly squeezed lemon juice gives the dish its bright, zesty flavor. It’s not just for the sauce but also for marinating the salmon, adding a citrusy punch that complements the richness of the fish. In a pinch, you could use bottled lemon juice, but fresh always gives the best flavor.

Garlic: The minced garlic in both the marinade and sauce adds that fragrant, savory element that really ties everything together. If you love garlic like I do, feel free to add an extra clove or two!

Heavy cream: This is what makes the sauce luxurious. You can substitute with half and half if you want a lighter option, though the sauce won’t be as rich. Either way, the cream ties everything together beautifully.

Kitchen gear: What you need (and what you can totally skip)

You don’t need a lot of fancy tools for this recipe, but a few essentials will make your life easier.

Baking sheet or oven-safe skillet: Either works for baking the salmon. I prefer using an oven-safe skillet because it helps create a little more caramelization on the edges, but a baking sheet lined with parchment paper is a great alternative for easy clean-up.

Saucepan: For the lemon butter sauce, a small saucepan is perfect. You don’t need anything special here—just something to melt butter and mix in the cream.

Zester and juicer: While not mandatory, a zester will help you get the most out of your lemon for an added burst of flavor, and a juicer makes squeezing lemons easier. If you don’t have these, just use a fork to juice the lemon and carefully grate the zest with a fine grater.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Preheat the oven: Set your oven to 425°F (220°C) and make sure the rack is in the center. This is key to getting even heat distribution, so your salmon cooks perfectly.
2. Prepare the marinade: In a medium bowl, whisk together the lemon juice, olive oil, garlic, and mustard. This is your flavor base. Don’t be afraid to adjust the mustard and lemon to your taste—I’ve added extra mustard on occasion, and it turned out great!
3. Marinate the salmon: Place the salmon fillets in your oven-safe skillet or baking sheet. Pour the marinade over the top and rub it in gently. Season with ground black pepper and salt. If you have extra time, let the salmon sit in the marinade for 10-15 minutes to soak up more flavor, but it’s not a dealbreaker if you’re in a rush.
4. Bake the salmon: Slide the salmon into the preheated oven and let it bake for 10-15 minutes. You’ll know it’s done when it flakes easily with a fork but still looks moist. My trick? If the salmon’s starting to brown a bit at the edges, you’re golden.
5. Make the lemon butter cream sauce: While the salmon is baking, melt the butter in your saucepan over low-medium heat. Add the minced garlic and sauté until fragrant—about 20 seconds is perfect. Next, pour in the heavy cream and bring it to a gentle boil, stirring occasionally until it thickens slightly. If you’re adding the extra lemon juice, stir it in at the end for that final zing.
6. Rest and serve: Once the salmon is out of the oven, let it rest for 5-10 minutes. This gives the fish time to settle and absorb all the flavors. Drizzle the lemon butter sauce over the top, sprinkle with parsley, and you’re ready to serve!

Variations and twists: Make it your own

This baked salmon recipe is wonderfully versatile, and I’ve tried a few different spins on it over the years.

Dairy-free version: If you’re avoiding dairy, you can swap the butter for a vegan butter alternative and the cream for coconut milk. It won’t be as rich, but the coconut adds a nice subtle sweetness that pairs surprisingly well with the lemon.

Low-carb option: This recipe is already pretty low in carbs, but if you’re following a strict keto diet, make sure to use heavy cream rather than half and half for higher fat content.

Add a crunch: Sometimes I’ll sprinkle a little almond flour mixed with Parmesan over the top of the salmon before baking. It adds a nice crunchy texture to the otherwise soft fish and sauce.

Spicy kick: Add a pinch of red pepper flakes to the butter sauce if you’re in the mood for a little heat. The warmth of the spice pairs beautifully with the lemon.

Serving suggestions: Presentation is everything!

When it comes to serving, I love keeping it simple and fresh. Arrange the salmon fillets on a platter with a few lemon slices for garnish and sprinkle over some freshly chopped parsley. This dish is beautiful on its own, but a side of roasted vegetables—like asparagus or green beans—complements the richness of the sauce perfectly. A light salad with a lemon vinaigrette also works well, keeping everything bright and balanced.

drink pairings

I recommend serving this dish with a sparkling water infused with lemon and cucumber. The bubbles make the meal feel extra special, and the citrus notes echo the lemon in the sauce. If you want something a bit more robust, a cold glass of iced green tea with a splash of honey works nicely, adding a subtle sweetness that pairs well with the savory salmon.

Storage and reheating tips

If you happen to have leftovers (which, let’s be honest, doesn’t happen often in my house), store the salmon in an airtight container in the fridge for up to 2 days. When reheating, do so gently in the microwave or oven to avoid drying it out—just a few minutes at low heat should do the trick. The sauce might thicken in the fridge, so add a splash of cream or milk to loosen it up when reheating.

Adjusting for different serving sizes

This recipe makes enough for about five servings, but it scales easily. For smaller portions, just halve the ingredients, and the cooking time will stay roughly the same. If you’re cooking for a crowd, you can double the recipe—just make sure not to overcrowd the pan when baking the salmon, or it won’t cook evenly.

Potential hiccups (and how to avoid them)

One issue I’ve run into is overcooking the salmon—because nobody likes dry fish. Keep an eye on it as it bakes, and remember that salmon keeps cooking even after it’s out of the oven. Also, if your sauce splits (meaning the butter and cream separate), don’t panic! Just whisk it vigorously off the heat until it comes back together.

Give it a try!

I can’t wait for you to try this baked salmon with lemon butter cream sauce. It’s one of those dishes that feels fancy enough for a special occasion but is simple enough to make on a weeknight. Whether you stick to the recipe or add your own twist, I know you’ll love it!

FAQs

1. Can I use frozen salmon? Yes! Just make sure to thaw it completely in the fridge before cooking.
2. Can I use half and half instead of heavy cream? Absolutely. The sauce will be lighter but still delicious.
3. How can I tell if the salmon is done? It should flake easily with a fork and have a slightly opaque center.
4. Can I make the sauce ahead of time? You can, but I recommend making it fresh for the best flavor. If you do make it ahead, gently reheat it and add a little extra cream if it thickens too much.

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