This Easy Baked Salmon is coated in a silky lemon butter cream sauce, making every bite melt in your mouth. The salmon stays juicy, the sauce adds a rich yet refreshing touch, and the whole dish comes together in under 30 minutes. Perfect for a quick weeknight meal or a fancy dinner without the fuss!
Why You’ll Love This Recipe?
- Quick & easy – Ready in under 30 minutes.
- Rich yet light – The lemon butter cream sauce is indulgent but not heavy.
- Fail-proof – Baking ensures tender, flaky salmon every time.
- Pairs with everything – Serve with rice, pasta, or veggies.
Ingredients
- Fresh salmon fillets
- Garlic
- Butter
- Heavy cream
- Lemon juice & zest
- Dijon mustard
- Parmesan cheese
- Fresh parsley
- Salt & pepper
Full ingredient list and measurements below!
Bake the Salmon
Preheat the oven to 400°F (200°C). Season the salmon with salt and pepper, then place it on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
Make the Lemon Butter Cream Sauce
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the heavy cream, lemon juice, Dijon mustard, and Parmesan cheese. Let it simmer for a couple of minutes until slightly thickened.
Assemble and Serve
Once the salmon is done, drizzle the warm sauce over the fillets. Garnish with fresh parsley and lemon zest for extra brightness. Serve immediately.
Expert Tips and Tricks
- Don’t overbake the salmon – It’s done when it flakes easily with a fork.
- Use fresh lemon juice – It makes a huge difference in flavor.
- For extra crispiness, broil the salmon for the last 2 minutes.
- Add a pinch of red pepper flakes for a hint of heat.
Recipe Variations and Possible Substitutions
- Lighter version – Swap heavy cream for half-and-half or Greek yogurt.
- Dairy-free – Use coconut cream and dairy-free butter.
- Herb twist – Add fresh dill or chives for a different flavor profile.
Serving and Pairing Suggestions
- Serve with garlic butter rice, mashed potatoes, or roasted vegetables.
- Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.
- Add a simple green salad for a refreshing side.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a pan over low heat or in the oven at 300°F until heated through. Avoid microwaving to prevent dryness.
- Freeze: The salmon can be frozen, but the cream sauce is best made fresh.
FAQs
Can I use frozen salmon?
Yes, just thaw it in the fridge overnight before baking.
How do I know when the salmon is done?
It should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Can I make the sauce ahead of time?
Yes! Store it in the fridge and reheat gently before serving.
What’s the best type of salmon for this recipe?
Wild-caught salmon has a firmer texture and stronger flavor, while farmed salmon is richer and milder. Both work great!
Conclusion
This Easy Baked Salmon with Lemon Butter Cream Sauce is a foolproof recipe that feels restaurant-worthy but is incredibly simple to make at home. With its rich, creamy sauce and fresh citrusy kick, it’s a dish you’ll want to make again and again. Try it tonight!
Print
Simple Baked Salmon with Zesty Lemon Butter Cream Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Description
This Easy Baked Salmon with Lemon Butter Cream Sauce is a simple yet elegant dish that’s packed with flavor. The salmon is baked to perfection and topped with a rich, creamy lemon butter sauce that takes this meal to the next level. Perfect for a quick weeknight dinner or a special occasion!
Ingredients
For the Salmon:
4 salmon fillets (skin on or skinless)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
For the Lemon Butter Cream Sauce:
4 tablespoons unsalted butter
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup chicken broth or vegetable broth
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped (optional)
Salt and pepper to taste
Instructions
- Prepare the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Season the Salmon: Rub the salmon fillets with olive oil and season with salt, pepper, garlic powder, and onion powder.
- Bake the Salmon: Place the salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Make the Lemon Butter Cream Sauce: While the salmon is baking, melt the butter in a skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the heavy cream, chicken broth, lemon juice, and lemon zest, and bring to a simmer. Let it simmer for 3-4 minutes, or until the sauce thickens. Season with salt and pepper to taste.
- Serve: Once the salmon is cooked, remove it from the oven and plate it. Spoon the lemon butter cream sauce over the salmon and garnish with fresh parsley, if desired.
Notes
- Broth Options: You can use vegetable broth or chicken broth, depending on your preference.
- Storage: Leftover salmon and sauce can be stored in an airtight container in the refrigerator for up to 2 days.
- Serving Suggestions: This dish pairs wonderfully with roasted vegetables, rice, or a fresh salad.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: ~400 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg
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