There’s something magical about a perfectly baked salmon : tender, flaky, and infused with delicate flavors. Pair it with a velvety lemon butter cream sauce, and you’ve got yourself a dinner that feels fancy but is secretly super simple to make. This recipe is all about elegance and ease, making it perfect for both busy weeknights and special occasions.
I first tried a version of this dish at a cozy dinner party hosted by a friend, and it was love at first bite. Over time, I’ve tweaked the recipe to make it foolproof and added my own touch with a rich, creamy sauce that balances the zesty brightness of lemon with the comforting warmth of garlic and butter. Whether you’re a seasoned cook or a beginner, you’ll find this recipe straightforward and oh-so-rewarding.
So, let’s dive in and create a baked salmon dish that’s sure to impress!
Why You’ll Love This Baked Salmon
- Quick and Easy: You can whip this up in under 30 minutes with minimal effort, making it perfect for busy evenings.
- Family-Friendly: The mild flavors of the sauce make it appealing to kids and adults alike.
- Rich and Flavorful: The lemon butter garlic sauce elevates the salmon with its creamy, tangy, and buttery goodness.
- Healthy and Nutritious: Packed with omega-3 fatty acids, protein, and vitamins, this salmon dish is as nourishing as it is delicious.
- Customizable: You can easily adapt the recipe with herbs or spices to suit your taste preferences.
Imagine the soft, flaky salmon melting in your mouth while the creamy sauce adds a luxurious touch. The zesty lemon juice and fresh parsley brighten up every bite, making this dish feel both light and indulgent.
Preparation Time and Servings
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 5
- Calories per serving: Approximately 350
Ingredients
For the Salmon:
- 5 skinless salmon fillets (about 150 g/5 oz each)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 2 tablespoons old-style Dijon mustard
- ½ teaspoon ground black pepper
- Salt, to taste
For the Lemon Butter Garlic Sauce:
- ¼ cup unsalted butter
- 1½ tablespoons garlic cloves, minced
- ½ cup heavy cream or half-and-half
- 1–2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon parsley, finely chopped
- ½ teaspoon ground black pepper
- Salt, to taste
- Lemon slices, for serving
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 425°F (220°C). Position the oven rack in the center to ensure even cooking.
2. Prepare the Marinade
In a medium bowl, mix together 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of olive oil, minced garlic, and Dijon mustard. Stir until well combined to create a flavorful marinade.
3. Season the Salmon
Place the salmon fillets in a large skillet or baking dish. Pour the marinade over the salmon, making sure each fillet is evenly coated. Use your hands or a brush to rub the mixture into the fish. Sprinkle with ground black pepper and salt to taste.
4. Bake the Salmon
Transfer the salmon to the preheated oven and bake for 10–15 minutes. The exact time depends on the thickness of your fillets. You’ll know the salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
5. Prepare the Lemon Butter Garlic Sauce
While the salmon is baking, make the sauce:
- Melt ¼ cup of unsalted butter in a medium saucepan over low-medium heat.
- Add 1½ tablespoons of minced garlic and sauté for about 20 seconds, just until fragrant. Be careful not to let it burn.
- Pour in ½ cup of heavy cream, stirring constantly. Bring the mixture to a gentle boil and allow it to thicken slightly. This will take about 3–4 minutes.
- Remove the saucepan from heat and stir in 1–2 tablespoons of lemon juice for extra zing (optional). Garnish with chopped parsley, and season with ground black pepper and salt to taste.
6. Combine and Rest
Once the salmon is done, remove it from the oven and pour the prepared lemon butter garlic sauce over the fillets. Let the dish rest for 5–10 minutes, allowing the flavors to meld beautifully.
7. Serve and Enjoy
Transfer the salmon to a serving platter and garnish with fresh lemon slices for a vibrant presentation. Enjoy this dish warm with your favorite sides!
How to Serve This Baked Salmon
- With a Side of Veggies: Pair the salmon with roasted asparagus, steamed broccoli, or sautéed green beans.
- Over a Bed of Rice: Serve with fluffy white rice, brown rice, or quinoa to soak up the creamy sauce.
- With Pasta: Toss some al dente spaghetti or fettuccine in the sauce for a complete meal.
- As a Salad Topper: Flake the salmon over a fresh green salad with a light vinaigrette.
Additional Tips
- Choose Fresh Salmon: Fresh, high-quality salmon makes a huge difference. Look for fillets with a bright, vibrant color and a mild smell.
- Don’t Overbake: Overcooking salmon can make it dry. Keep an eye on it and use a meat thermometer for accuracy.
- Balance the Lemon: If you’re not a big fan of tangy flavors, reduce the lemon juice in the sauce or skip it altogether.
- Make it Spicy: Add a pinch of red pepper flakes to the sauce for a subtle kick.
- Double the Sauce: This sauce is so good, you might want extra for drizzling over sides like mashed potatoes or pasta.
Baked Salmon Variations
- Herb-Crusted: Add a mixture of panko breadcrumbs, Parmesan cheese, and dried herbs to the top of the salmon before baking for a crunchy finish.
- Honey Mustard Twist: Mix honey with Dijon mustard in the marinade for a touch of sweetness.
- Garlic Lover’s Version: Double the amount of garlic in the sauce for a bold, robust flavor.
- Dairy-Free: Use coconut cream instead of heavy cream and olive oil in place of butter for a dairy-free version.
- Low-Carb Option: Serve the salmon with cauliflower rice or a fresh green salad for a low-carb meal.
Freezing and Storage
- Storage: Store any leftover salmon in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through. Avoid using the microwave, as it can make the salmon dry.
- Freezing: You can freeze cooked salmon by wrapping it tightly in foil or plastic wrap and placing it in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Special Equipment
- Baking Dish or Skillet: Use a large enough dish to fit all the salmon fillets without overcrowding.
- Meat Thermometer: For perfectly cooked salmon, check that the internal temperature reaches 145°F (63°C).
- Saucepan: A medium-sized saucepan works perfectly for preparing the lemon butter cream sauce.
FAQ
1. Can I use frozen salmon?
Yes, but make sure to thaw it completely and pat it dry before marinating to avoid excess water.
2. What if I don’t have Dijon mustard?
You can substitute it with regular mustard or honey mustard, though the flavor profile will change slightly.
3. How can I tell when the salmon is done?
The salmon should flake easily with a fork and have an opaque center.
4. Can I make the sauce ahead of time?
Absolutely! Prepare the sauce and store it in the fridge for up to 2 days. Reheat gently before serving.
5. What can I use instead of heavy cream?
Half-and-half, coconut cream, or Greek yogurt are great substitutes for heavy cream.
6. Is this recipe kid-friendly?
Yes! The creamy sauce is mild and delicious, making it a hit with kids.
7. Can I cook the salmon on the stovetop?
Yes, you can sear the salmon in a hot skillet for 3–4 minutes per side until it’s cooked through.
8. How can I make this recipe for a crowd?
Double the recipe and bake the salmon fillets in a large sheet pan for easy preparation.
9. Can I use other types of fish?
Yes, cod, halibut, or trout would work well with this recipe.
10. What’s the best way to reheat leftovers?
Reheat the salmon in the oven at a low temperature (around 300°F/150°C) to keep it moist.
Conclusion
There you have it—an easy yet impressive recipe for baked salmon with lemon butter cream sauce! This dish combines the richness of butter and cream with the freshness of lemon and parsley for a flavor-packed meal. It’s perfect for everything from family dinners to dinner parties.
I can’t wait to see how your version turns out! Snap a photo of your masterpiece and tag me on social media—I’d love to hear about your experience. Enjoy your delicious, restaurant-worthy creation!
Print
Baked Salmon with Lemon Butter Cream Sauce
- Total Time: 25 minutes
- Yield: 5 servings 1x
Description
Tender, flaky salmon baked to perfection and topped with a velvety lemon butter cream sauce. This easy recipe is perfect for family dinners or elegant gatherings.
Ingredients
For the Salmon:
- 5 skinless salmon fillets (150 g/5 oz each)
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp olive oil
- 1 garlic clove, minced
- 2 tbsp Dijon mustard
- ½ tsp ground black pepper
- Salt to taste
For the Sauce:
- ¼ cup unsalted butter
- 1½ tbsp garlic cloves, minced
- ½ cup heavy cream or half-and-half
- 1–2 tbsp freshly squeezed lemon juice (optional)
- 1 tbsp parsley, finely chopped
- ½ tsp ground black pepper
- Salt to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix lemon juice, olive oil, garlic, and Dijon mustard. Rub onto salmon fillets and season with salt and pepper.
- Bake salmon for 10–15 minutes or until flaky.
- Melt butter in a saucepan, sauté garlic for 20 seconds, add cream, and boil gently until thickened. Add lemon juice, parsley, salt, and pepper.
- Pour the sauce over the baked salmon. Let rest for 5–10 minutes before serving.
Notes
- Ensure salmon is fresh for the best flavor.
- Adjust lemon juice in the sauce for desired tanginess.
- Double the sauce for additional servings or side dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American