Why You’ll Love This Recipe

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 beautifully with a rich, tangy lemon butter cream sauce that elevates the flavors to a new level. Perfect for weeknight dinners or special occasions, this dish is both elegant and comforting.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmon filletssaltblack pepperolive oilbuttergarlic (minced)heavy creamlemon juicelemon zestchicken or vegetable brothfresh parsley (for garnish)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

Pat the salmon fillets dry and season both sides with salt and black pepper.

Place the salmon on the prepared baking sheet and drizzle with olive oil.

Bake for 12-15 minutes, or until the salmon flakes easily with a fork.

While the salmon is baking, prepare the sauce by melting butter in a saucepan over medium heat.

Add the minced garlic and sauté for 1 minute until fragrant.

Pour in the broth and let it simmer for 2-3 minutes.

Add heavy cream, lemon juice, and lemon zest, stirring constantly.

Let the sauce simmer and thicken for about 3-5 minutes.

Once the salmon is done, pour the lemon butter cream sauce over the fillets.

Garnish with chopped parsley before serving.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Baking time: 12-15 minutes
Sauce preparation: 10 minutes
Total time: 30-35 minutes

Variations

Add capers or sun-dried tomatoes to the sauce for extra flavor.
Use dill or thyme instead of parsley for a herbaceous twist.
Swap salmon for trout or cod if desired.
Add a touch of white wine to the sauce for depth.
Serve over pasta or rice for a complete meal.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a skillet over low heat until warmed through.
Avoid microwaving to prevent drying out the salmon.
Freeze only the salmon without sauce for up to 1 month.

FAQs

Can I use skin-on salmon?

Yes, skin-on fillets work well and add flavor, but remove skin before serving if preferred.

Can I make the sauce ahead of time?

Yes, the sauce can be made up to 2 days ahead and reheated gently.

Is this recipe keto-friendly?

Yes, it’s low in carbs and fits most keto diets.

Can I use milk instead of cream?

Heavy cream is best for richness, but whole milk can be used with a thickener like cornstarch.

What sides go well with this dish?

Steamed vegetables, mashed potatoes, or rice pilaf pair wonderfully.

Can I grill instead of bake?

Yes, grill the salmon for 4-5 minutes per side and top with the sauce afterward.

How do I know when salmon is done?

It should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Can I use frozen salmon?

Yes, just thaw completely before seasoning and baking.

Is it suitable for kids?

Absolutely, the creamy sauce and mild flavor are usually kid-approved.

What if my sauce curdles?

Keep heat moderate and stir constantly to avoid curdling.

Conclusion

Baked Salmon with Lemon Butter Cream Sauce is a simple yet luxurious meal that delivers bold flavors and tender texture. Whether you’re cooking for guests or treating yourself, this dish is sure to impress with minimal effort. Give it a try and add a touch of gourmet to your dinner routine.