Perfectly tender, flaky, and rich, Baked Salmon with Lemon Butter Cream Sauce is the kind of meal that turns a regular dinner into something special. The salmon bakes to a melt-in-your-mouth texture, while the luscious lemon butter cream brings a velvety, tangy brightness that makes every bite pop. This dish effortlessly balances the richness of salmon with the zesty freshness of citrus, making it a standout on both weeknight menus and special occasions.
The creamy sauce, infused with garlic, lemon zest, and a hint of fresh herbs, wraps the salmon in an indulgent, silky embrace. Whether you’re cooking for guests or just treating yourself to something luxurious and nourishing, this dish feels like comfort food dressed up in its finest. Pair it with roasted veggies, mashed potatoes, or a crisp salad for a meal that’s as impressive as it is satisfying.
Ingredients for Baked Salmon with Lemon Butter Cream Sauce
- 4 salmon fillets (about 6 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- Juice and zest of 1 lemon
- 1 teaspoon Dijon mustard (optional, for depth)
- 1/3 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (plus more for garnish)
- Lemon slices, for serving (optional)
Step 1: Prep the Salmon
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper. Pat the salmon fillets dry using paper towels, then season both sides generously with salt and freshly ground black pepper.
Step 2: Sear the Salmon (Optional for Extra Flavor)
In a skillet over medium-high heat, add the olive oil. Once hot, place the salmon fillets skin-side down (if using skin-on) and sear for 2–3 minutes until a golden crust forms. Flip and cook another 1–2 minutes. This step enhances texture and flavor but can be skipped if you’re in a hurry.
Step 3: Bake the Salmon
Transfer the salmon to your prepared baking dish (if you haven’t already). Bake for 12–15 minutes, or until the salmon flakes easily with a fork. The internal temperature should reach 145°F (63°C) at the thickest part.
Step 4: Make the Lemon Butter Cream Sauce
While the salmon is baking, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Pour in the cream, then stir in the lemon juice, lemon zest, Dijon mustard, and Parmesan cheese. Let the sauce simmer gently for 3–5 minutes, stirring often, until it thickens slightly.
Step 5: Combine and Garnish
Once the salmon is cooked, remove it from the oven. Spoon the warm lemon butter cream sauce over each fillet. Sprinkle with chopped fresh parsley and add lemon slices for garnish if desired. Serve immediately for best flavor and texture.
Storage Instructions
To store Baked Salmon with Lemon Butter Cream Sauce, first allow any leftovers to cool to room temperature. Place the salmon and sauce in an airtight container and refrigerate for up to 3 days. For best results, store the sauce separately if possible to keep the texture of the salmon intact.
When reheating, use gentle heat. Microwave on medium power in short intervals, or reheat in a covered skillet over low heat. If the sauce has thickened too much in the fridge, add a splash of cream or water while reheating to bring it back to life. Avoid freezing, as cream-based sauces tend to separate and lose their silky texture.
Estimated Nutrition (per serving)
- Calories: ~470
- Protein: 34g
- Fat: 35g
- Saturated Fat: 14g
- Carbohydrates: 4g
- Fiber: 0g
- Sugar: 1g
- Cholesterol: 120mg
- Sodium: 360mg
Note: These are estimates and may vary depending on the exact ingredients and portion sizes used.
Frequently Asked Questions
1. Can I use frozen salmon for this recipe?
Yes! Just make sure to thaw it completely and pat it dry before seasoning and baking.
2. What’s a good substitute for heavy cream?
You can use half-and-half or a mixture of milk and butter. For a dairy-free option, full-fat coconut milk works well too.
3. Can I make the sauce in advance?
Absolutely. The sauce can be made up to 2 days ahead and stored in the fridge. Reheat gently before serving.
4. Is this recipe keto-friendly?
Yes, it’s low in carbs and high in healthy fats, making it a great fit for a keto diet.
5. What sides go well with this dish?
Roasted asparagus, garlic mashed potatoes, rice pilaf, or a simple green salad are all excellent choices.
6. Can I add white wine to the sauce?
Definitely! Add ¼ cup of dry white wine after the garlic and let it simmer for a minute before adding cream for extra depth.
7. How do I know when salmon is done baking?
The salmon should flake easily with a fork and appear opaque in the center. Internal temp should hit 145°F (63°C).
8. Is this dish suitable for meal prep?
It can be, especially if you store the sauce separately. It’s best eaten fresh, but still delicious reheated.
Baked Salmon with Lemon Butter Cream Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
Golden, seared-to-perfection salmon fillets bathed in a rich, velvety lemon butter cream sauce—this Baked Salmon with Lemon Butter Cream Sauce is the ultimate comfort-meets-elegance dish. Perfect for a cozy evening in or a dinner party centerpiece, it’s easy to prepare and bursting with flavor. With bold notes of garlic, zesty lemon, and smooth creaminess, this easy recipe brings gourmet dining to your own kitchen. Whether you’re exploring dinner ideas for family, in search of quick yet impressive food ideas, or craving a healthy snack packed with protein, this one-pan wonder delivers every time. It’s a reliable addition to your easy dinner rotation, satisfying and sure to impress.
Ingredients
4 salmon fillets (about 6 oz each)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
1 cup heavy cream
Juice and zest of 1 lemon
1 teaspoon Dijon mustard (optional)
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (plus more for garnish)
Lemon slices, for serving (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Pat salmon dry and season with salt and pepper.
- (Optional) Sear salmon in a skillet with olive oil, 2–3 minutes per side for added flavor.
- Transfer salmon to baking dish and bake for 12–15 minutes, or until flaky and cooked through.
- While salmon bakes, melt butter in a saucepan. Add garlic and cook for 1 minute.
- Stir in cream, lemon juice and zest, Dijon mustard (if using), and Parmesan cheese.
- Simmer sauce 3–5 minutes until thickened, stirring often.
- Spoon sauce over baked salmon, garnish with parsley and lemon slices, and serve.