Baked Salmon with Lemon Butter Cream Sauce is a restaurant-quality dish that’s surprisingly easy to make at home. The tender, flaky salmon pairs perfectly with a luscious, tangy cream sauce that’s infused with fresh lemon and buttery goodness.
This recipe is perfect for special occasions, dinner parties, or a simple weeknight meal that feels indulgent. With minimal prep and a short cooking time, you can impress your family and guests without spending hours in the kitchen.
Kitchen Equipment Needed
- Baking dish
- Small saucepan
- Whisk
- Aluminum foil
- Basting brush
- Measuring cups and spoons
Ingredients
For the Salmon
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 lemon, sliced
For the Lemon Butter Cream Sauce
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley (optional, for garnish)
Directions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Salmon: Place the salmon fillets in a baking dish. Drizzle with olive oil and season with salt and pepper. Arrange lemon slices over the salmon.
- Bake: Cover the dish with aluminum foil and bake for 15–18 minutes, or until the salmon is opaque and flakes easily with a fork.
- Make the Sauce: While the salmon bakes, melt butter in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add Cream and Lemon: Stir in the heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer and cook for 2–3 minutes, stirring frequently.
- Incorporate Parmesan: Add Parmesan cheese and whisk until melted and the sauce is smooth. Season with salt and pepper to taste.
- Serve: Remove the salmon from the oven and spoon the lemon butter cream sauce over the top. Garnish with chopped parsley if desired.
Prep Time
10 minutes
Cook Time
18 minutes
Total Time
28 minutes
Nutrition (Per Serving, Approx.)
- Calories: 420
- Protein: 28g
- Fat: 34g
- Carbohydrates: 3g
- Fiber: 0g
Expert Tips
- Choose Fresh Salmon: Opt for fresh, wild-caught salmon for the best flavor and texture.
- Watch the Sauce: Don’t let the sauce boil, as the cream might curdle. Keep it at a gentle simmer.
- Add Herbs: Fresh dill or thyme can enhance the flavor of both the salmon and the sauce.
FAQs
Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before cooking.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce up to a day in advance. Reheat it gently on the stovetop before serving.
What can I serve with this dish?
This salmon pairs beautifully with roasted vegetables, steamed asparagus, or a side of creamy mashed potatoes.
Storing & Reheating
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the salmon gently in the oven at 300°F (150°C) or in a skillet over low heat. Avoid overcooking to retain moisture.
Substitutions & Variations
- Lighter Sauce: Use half-and-half instead of heavy cream for a lighter version of the sauce.
- Dairy-Free Option: Substitute coconut cream for the heavy cream and nutritional yeast for Parmesan.
- Add Veggies: Include spinach or cherry tomatoes in the sauce for extra flavor and color.
Baked Salmon with Lemon Butter Cream Sauce
Baked Salmon with Lemon Butter Cream Sauce is a restaurant-quality dish that’s surprisingly easy to make at home. The tender, flaky salmon pairs perfectly with a luscious, tangy cream sauce that’s infused with fresh lemon and buttery goodness.
Equipment
- - Baking dish
- - Small saucepan
- Whisk
- - Aluminum foil
- - Basting brush
- Measuring cups and spoons
Ingredients
- #### For the Salmon
- - 4 salmon fillets 6 oz each
- - 2 tbsp olive oil
- - Salt and pepper to taste
- - 1 lemon sliced
- #### For the Lemon Butter Cream Sauce
- - 3 tbsp unsalted butter
- - 2 cloves garlic minced
- - 1 cup heavy cream
- - Zest of 1 lemon
- - 2 tbsp fresh lemon juice
- - 1/4 cup grated Parmesan cheese
- - Salt and pepper to taste
- - 1 tbsp chopped fresh parsley optional, for garnish
Instructions
- **Preheat Oven:** Preheat your oven to 375°F (190°C).
- **Prepare the Salmon:** Place the salmon fillets in a baking dish. Drizzle with olive oil and season with salt and pepper. Arrange lemon slices over the salmon.
- **Bake:** Cover the dish with aluminum foil and bake for 15–18 minutes, or until the salmon is opaque and flakes easily with a fork.
- **Make the Sauce:** While the salmon bakes, melt butter in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- **Add Cream and Lemon:** Stir in the heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer and cook for 2–3 minutes, stirring frequently.
- **Incorporate Parmesan:** Add Parmesan cheese and whisk until melted and the sauce is smooth. Season with salt and pepper to taste.
- **Serve:** Remove the salmon from the oven and spoon the lemon butter cream sauce over the top. Garnish with chopped parsley if desired.
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