Baked Salmon with Lemon Butter Cream Sauce

Baked Salmon with Lemon Butter Cream Sauce is an elegant and flavorful dish that’s surprisingly easy to make. The richness of the salmon pairs beautifully with a tangy, buttery sauce infused with garlic and cream. Perfect for weeknight dinners or special occasions, this dish delivers restaurant-quality taste with minimal effort.

ingredients

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

salmon fillets
unsalted butter
garlic cloves
heavy cream
lemon juice
lemon zest
chicken broth
parsley
salt
black pepper
olive oil

directions

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

Place the salmon fillets in the dish, skin-side down. Drizzle with olive oil and season with salt and pepper.

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

While the salmon is baking, melt the butter in a saucepan over medium heat.

Add minced garlic and sauté until fragrant, about 1 minute.

Stir in the chicken broth and lemon juice, bringing the mixture to a simmer.

Reduce the heat to low and stir in the heavy cream and lemon zest.

Simmer gently, stirring occasionally, until the sauce slightly thickens.

Remove the salmon from the oven and spoon the lemon butter cream sauce over each fillet.

Garnish with chopped parsley and additional lemon slices if desired.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Baking time: 15 minutes
Sauce preparation: 10 minutes
Total time: 35 minutes

Variations

Add a splash of white wine to the sauce for extra depth.
Use dill instead of parsley for a Scandinavian twist.
Top with capers for added briny flavor.
Swap heavy cream with coconut cream for a dairy-free version.
Add spinach or mushrooms to the sauce for more texture and nutrients.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm in a skillet over low heat until heated through.
Avoid microwaving to preserve texture and prevent overcooking the salmon.

FAQs

Can I use frozen salmon?
Yes, just thaw it completely and pat dry before baking.

What can I substitute for heavy cream?
Half-and-half, Greek yogurt, or coconut cream can be used, though textures may vary.

Is this sauce suitable for other proteins?
Absolutely—it pairs well with chicken, shrimp, or even pasta.

Can I make the sauce ahead of time?
Yes, you can refrigerate it and reheat gently before serving.

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 use skinless salmon?
Yes, but baking time may be slightly reduced, and it may be less moist.

Conclusion

Baked Salmon with Lemon Butter Cream Sauce is a luxurious yet simple dish that elevates your dinner routine. With its rich flavors and silky sauce, it’s sure to impress guests or satisfy your craving for something delicious and wholesome. Try it once, and you’ll keep coming back to this foolproof favorite.

Print