Baked Salmon With Lemon Butter Cream Sauce Recipe

If you’re looking for a simple, elegant meal that’s bursting with flavor, look no further than this baked salmon with lemon butter cream sauce. Not only does it come together in under 30 minutes, but it’s also a crowd-pleaser that’s perfect for weeknight dinners or even special occasions. I love making this recipe because it feels a little fancy without being overly complicated—plus, it has that beautiful balance of bright, tangy lemon paired with rich, creamy butter. Every time I make it, my kitchen smells heavenly, and I can’t resist sneaking a little extra sauce on my plate. I’m a sauce lover at heart!

Salmon has always been my go-to fish, and this lemon butter cream sauce really takes it to the next level. What makes this recipe stand out for me is the way the lemon cuts through the richness of the butter and cream, giving the dish a bright, fresh note. Whether you’re a seafood fanatic or just starting to dabble in cooking fish, this is a recipe you’ll want to keep in your rotation.

this RECIPE

My “Aha!” Moment with This Recipe

Let me tell you a little story. The first time I made this dish, I was hosting a small dinner party for some friends. I wanted something easy but impressive, and this recipe came to mind. But here’s the thing—I almost skipped the sauce! Yep, I was in a rush and figured the salmon would be fine on its own. But at the last minute, I decided to whip it up, and oh my goodness, thank goodness I did. The sauce was everything! Creamy, garlicky, with just the right amount of tang from the lemon, it totally transformed the dish. My friends couldn’t stop raving about it, and ever since, this has become one of my “go-to” recipes anytime I want to wow someone (or just treat myself!).

Salmon: A Fish with a Storied Past

Salmon is beloved in cuisines around the world, from Nordic countries to Japan, and its versatility in the kitchen is one of the reasons it’s such a staple in my home. Did you know that in some cultures, salmon has been a symbol of prosperity and wisdom? The Pacific Northwest Native American tribes, for example, hold salmon as a sacred food. Over time, the ways we prepare it have evolved, but that inherent respect for this fish remains. In this recipe, we celebrate salmon with a simple oven bake that ensures it stays moist and tender, while the lemon butter garlic sauce pays homage to classic French-inspired flavors.

Let’s talk ingredients: The stars of the show

• Salmon fillets: The salmon is the hero here. You want to make sure you use good quality, skinless fillets for this dish. Wild-caught is often touted as having better flavor, but farmed salmon works beautifully too. If you’re out of salmon, you could even use another flaky white fish, like cod or halibut, though the cooking times may vary.
• Lemon juice: Freshly squeezed lemon juice is key to giving this dish that bright pop of flavor. It not only balances the richness of the butter but also adds a refreshing zing. If you don’t have fresh lemons, you could substitute with bottled juice in a pinch, but the flavor won’t be quite as vibrant.
• Old style Dijon mustard: This brings a slight tang and a subtle, earthy spice to the marinade. I love using old-style Dijon because the mustard seeds add texture and a deeper flavor, but if you only have smooth Dijon on hand, that works too.
• Garlic: Garlic and butter are a match made in culinary heaven. The garlic in both the marinade and sauce infuses the dish with a warm, savory undertone that complements the lemon beautifully. If you’re out of fresh garlic, you can use garlic powder, but fresh garlic definitely has a more pronounced flavor.
• Unsalted butter: I always recommend using unsalted butter so you can control the amount of salt in the dish. Butter gives the sauce that luscious, creamy base that ties everything together.
• Heavy cream or half-and-half: The cream in the sauce adds richness and a velvety texture that’s hard to resist. If you’re looking to lighten it up, half-and-half will work, though the sauce might not be as thick.
• Parsley: Fresh parsley adds a lovely herbal brightness to the sauce and a pop of color. You could also use dill or chives if you’re feeling adventurous.

Essential kitchen tools: Keep it simple

You don’t need much to whip up this recipe. Here’s what I use:

• A good skillet or baking dish: This is for baking the salmon. I like using a cast-iron skillet because it gives a nice even bake, but a regular oven-safe dish will do just fine.
• A medium saucepan: This is where all the magic happens for the sauce. A heavy-bottomed pan is ideal to help prevent the cream from scorching.
• A whisk: For stirring that butter cream sauce into silky perfection.

And that’s it! You don’t need any fancy tools—just your basic kitchen essentials.

Step-by-step: Cooking the salmon

1. Preheat your oven to 425°F (220°C). We want a hot oven so the salmon gets that nice, lightly browned finish.
2. Mix up the marinade: In a medium bowl, combine the lemon juice, olive oil, minced garlic, and Dijon mustard. Give it a good stir to mix everything together.
3. Prep the salmon: Place your salmon fillets in a skillet or baking dish. Pour the marinade over them, making sure to coat each fillet well. I like to give the salmon a little massage with the marinade—don’t be shy! Season with salt and ground black pepper.
4. Bake: Pop the salmon into the preheated oven and bake for 10-15 minutes, depending on the thickness of the fillets. The salmon should be opaque and flake easily with a fork.
5. Make the sauce: While the salmon bakes, melt the butter in a medium saucepan over low-medium heat. Add the garlic and sauté for about 20 seconds until it’s fragrant (but not browned). Pour in the cream, bring it to a gentle boil, and let it thicken slightly—this should take about 3-4 minutes. Stir in the lemon juice if you like your sauce with extra tang.
6. Finish with parsley: Remove the sauce from the heat and stir in the chopped parsley. Season with salt and pepper to taste.
7. Serve: Pour the lemon butter garlic sauce over the baked salmon and let it rest for 5-10 minutes. This allows the flavors to meld, and the sauce to seep into every crevice.

Variations: Make it your own

• Dairy-free: Swap the butter for a plant-based alternative and use coconut cream instead of heavy cream. It gives a slight coconut flavor that pairs surprisingly well with salmon!
• Herb swaps: Don’t have parsley? Try dill, thyme, or even basil for a slightly different flavor profile.
• Spicy kick: Add a pinch of red pepper flakes or cayenne to the sauce if you like a bit of heat.
• Gluten-free: This recipe is naturally gluten-free, but if you’re serving it over pasta, be sure to choose a gluten-free option.

How to serve this salmon

I love to serve this baked salmon over a bed of mashed potatoes with a side of steamed broccoli or roasted asparagus. The sauce seeps into the potatoes, making every bite creamy and delicious. For a lighter option, try it over a fresh green salad, or with some roasted veggies like zucchini or Brussels sprouts. If you’re feeling indulgent, scalloped potatoes are another excellent pairing!

Drink pairings: What to sip with this dish

A chilled glass of white wine is perfect here. A crisp Sauvignon Blanc or a buttery Chardonnay pairs beautifully with the creamy sauce. If you’re a fan of bubbles, a glass of sparkling wine or Champagne adds a festive touch. Prefer something non-alcoholic? Try sparkling water with a twist of lemon or a refreshing iced tea.

Storage and reheating tips

This salmon keeps well in the fridge for about 2 days. Just store it in an airtight container. To reheat, gently warm it in a skillet over low heat or in the oven at 300°F until warmed through. I don’t recommend microwaving it because it can dry out the fish, but if you’re in a rush, just keep it on low power and cover it with a damp paper towel to retain moisture.

Adjusting for different serving sizes

This recipe makes enough for about 5 servings, but you can easily halve or double it depending on how many people you’re feeding. Just keep an eye on the cooking time—if you’re making more, you may need to increase the baking time slightly.

Wrapping up

This baked salmon with lemon butter cream sauce is one of those dishes that feels like a special treat but is simple enough for any night of the week. I hope you give it a try and make it your own. The best part about cooking is experimenting with flavors and adapting recipes to your taste—so go ahead, add a little more garlic, or squeeze in extra lemon, and enjoy every bite!

FAQs

1. Can I use frozen salmon?
Yes, just make sure to thaw it completely before baking. Pat it dry to remove any excess moisture.

2. Can I use a different type of fish?
Absolutely! Cod, halibut, or even trout would work well with this sauce.

3. Is there a substitute for heavy cream?
You can use half-and-half for a lighter version, or try coconut cream for a dairy-free alternative.

4. How do I know when the salmon is done?
The salmon should be opaque and flake easily with a fork. If you have a thermometer, aim for an internal temperature of 145°F (63°C).

5. Can I make the sauce ahead of time?
Yes! You can make the sauce a few hours ahead and reheat it gently over low heat before serving.

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