Name: BAKED SALMON WITH LEMON BUTTER CREAM SAUCE Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Seafood
Ingredients: 5 skinless salmon fillets (about 5 oz each); 2 tablespoons lemon juice; 1 tablespoon olive oil; ¼ cup unsalted butter; ½ cup heavy cream; 1 minced garlic clove; 2 tablespoons old-style Dijon mustard; ½ teaspoon ground black pepper; Salt (to taste); Optional: 1-2 tablespoons freshly squeezed lemon juice; 1 tablespoon parsley (finely chopped); Lemon slices for serving

Jump to Recipe· 4.8 from 20 reviews

Get ready to wow your taste buds with BAKED SALMON WITH LEMON BUTTER CREAM SAUCE: a mouthwatering dish that pairs flaky, perfectly baked salmon with a decadent, zesty sauce bursting with fresh lemon and savory garlic. This crowd-pleaser is a breeze to throw together in just 30 minutes, delivering both elegance and heartiness for weeknight dinners or show-stopping gatherings. One bite and you’ll see why this is my go-to recipe whenever I want to serve something unforgettable!

BAKED SALMON WITH LEMON BUTTER CREAM SAUCE Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe is simple and easy to find, but together, they create an absolutely luxurious flavor profile. Each one plays a vital role—enhancing the tenderness of the salmon, intensifying the brightness of the sauce, or adding that final, special touch of color.

Skinless salmon fillets: The star protein, these provide a tender texture and mildly sweet flavor that pairs perfectly with citrus and cream.
Lemon juice: Adds brightness and a little zing—freshly squeezed is best for the freshest, most vibrant flavor in your sauce and marinade.
Olive oil: Helps the marinade coat the salmon evenly and locks in moisture while baking.
Unsalted butter: Rich, creamy, and essential for giving the sauce its silky-smooth texture.
Heavy cream: Gives the sauce body and indulgent creaminess—don’t skimp here!
Minced garlic: Infuses both the marinade and sauce with irresistible savory notes that balance the lemon and butter.
Old-style Dijon mustard: Adds subtle tang and depth to the marinade, complementing the salmon’s natural flavor.
Ground black pepper: Rounds out the seasoning with gentle heat and aroma.
Salt: Brings all the flavors together—add to taste for best results.
Optional extra lemon juice: For those who adore even more tartness in their sauce, a splash at the end livens everything up.
Chopped parsley: Delivers a burst of fresh color and a hint of herbal flavor right before serving.
Lemon slices: Make everything look and taste restaurant-worthy—don’t skip this finishing touch!

How to Make BAKED SALMON WITH LEMON BUTTER CREAM SAUCE

Step 1: Marinate the Salmon

Start by mixing lemon juice, olive oil, minced garlic, and Dijon mustard in a bowl. Lay your salmon fillets in this flavorful marinade, making sure every piece gets thoroughly coated. Let the fish rest for at least 15 minutes to soak up all those tangy, aromatic notes—just enough time to prep your baking pan and the rest of your ingredients.

Step 2: Bake to Tender Perfection

Preheat your oven to 425°F (220°C). Take the marinated fillets and arrange them on a lined baking sheet. Give them a generous sprinkle of salt and ground black pepper. Slide the tray into the oven and let the salmon bake for 10 to 15 minutes. You’ll know it’s ready when the flesh flakes easily with a fork and is just cooked through in the center—keep an eye on them for succulent results!

Step 3: Prepare the Lemon Butter Cream Sauce

While the salmon is baking, grab a small saucepan and melt the unsalted butter over medium heat. Add in a bit more minced garlic and gently sauté until fragrant—don’t let it brown! Pour in the heavy cream and stir continuously; in a few minutes, the sauce will thicken slightly and turn irresistibly silky. If you crave a touch more tartness, stir in the optional splash of fresh lemon juice now. Remove from heat when it coats the back of a spoon.

Step 4: Garnish and Serve

To finish your BAKED SALMON WITH LEMON BUTTER CREAM SAUCE, pour the warm, luscious sauce generously over each fillet. Shower with a quick scattering of finely chopped parsley and tuck a lemon slice next to each portion. This is the moment where everything comes together: creamy, golden sauce melting into flaky salmon for a restaurant-worthy presentation.

How to Serve BAKED SALMON WITH LEMON BUTTER CREAM SAUCE

Garnishes

Fresh parsley and thin lemon slices are the elegant finishing touches for BAKED SALMON WITH LEMON BUTTER CREAM SAUCE. They add a pop of color and a whiff of freshness, elevating each bite. If you like, a few capers or a sprinkle of chives can also give your plate some personality.

Side Dishes

This salmon is delicious alongside simple roasted vegetables, buttery garlic mashed potatoes, or fluffy rice pilaf—anything that can soak up the extra sauce! For a lighter touch, serve with a crisp green salad tossed in a lemony vinaigrette to echo the bright flavors of the main dish.

Creative Ways to Present

For a fun twist, try serving BAKED SALMON WITH LEMON BUTTER CREAM SAUCE over a bed of wilted spinach or steamed asparagus spears for extra elegance. Or, slice the salmon into medallions atop crostini as a show-stopping appetizer for dinner parties—the creamy sauce is just as fabulous in smaller bites!

Make Ahead and Storage

Storing Leftovers

Keep any remaining salmon and sauce in airtight containers in the fridge. The salmon will stay fresh and moist for up to two days, and the sauce can be gently stirred back into life when reheating.

Freezing

While salmon itself freezes very well, dairy-based sauces like this lemon butter cream may separate upon thawing. For best texture, freeze just the salmon fillets, tightly wrapped, for up to one month; make the sauce fresh on the day you plan to serve.

Reheating

To reheat, place salmon portions covered with foil in a 300°F oven until warmed through—about 10 minutes. Warm the sauce gently in a small saucepan over low heat, whisking until creamy. If it’s too thick, add a splash of cream or water to bring it back to that luscious, pourable consistency.

FAQs

Can I make BAKED SALMON WITH LEMON BUTTER CREAM SAUCE with frozen salmon?

Absolutely! Just thaw your salmon fillets overnight in the refrigerator before marinating. Pat them dry with a paper towel to remove excess moisture for the best texture.

What can I use instead of heavy cream?

You can substitute half-and-half or even coconut cream, though the sauce will be slightly less rich. For a lighter version, try using Greek yogurt whisked with a splash of milk, but add it off the heat to prevent curdling.

Is this dish gluten-free?

Yes! As written, BAKED SALMON WITH LEMON BUTTER CREAM SAUCE contains no gluten, making it a wonderful option for those with sensitivities. Just double-check your mustard for any unexpected additives.

Can I add extra herbs or spices?

Absolutely—this recipe is versatile. Try a sprinkle of dill, tarragon, or chives for a different herbal profile, or a dash of paprika for gentle warmth and color.

What wine pairs best with this dish?

A crisp Sauvignon Blanc or a lightly oaked Chardonnay beautifully complements the richness of BAKED SALMON WITH LEMON BUTTER CREAM SAUCE. The citrus notes in the wine will amplify the brightness of the lemon and elevate your meal.

Final Thoughts

I can’t wait for you to experience just how special BAKED SALMON WITH LEMON BUTTER CREAM SAUCE can make any meal! This recipe is truly a celebration of simple ingredients coming together in pure harmony. Give it a try and let it become your new favorite for both weeknights and celebrations alike.

BAKED SALMON WITH LEMON BUTTER CREAM SAUCE Recipe

Ingredients You’ll Need