Dinner

Lemon Butter Cream Salmon Fillets Recipe

ByRafael Mansero February 17, 2026February 17, 2026

Introduction

This lemon butter cream sauce salmon is a simple yet elegant dish that bursts with fresh citrus flavor and rich creaminess. Perfect for a weeknight dinner or special occasion, it highlights tender, flaky salmon fillets baked to perfection and topped with a luscious sauce.

A silver frying pan filled with four cooked salmon fillets topped with a creamy, herb-speckled white sauce that covers most of the pink-orange fish. The pan contains visible melted butter pooling around the salmon, with three thin yellow lemon slices placed on and near the fish adding bright accents. The pan handle is wrapped in a textured blue-gray cloth, and a small white bowl filled with crushed black pepper sits nearby. The scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1 minced garlic clove
2 tablespoons old-style Dijon mustard
5 skinless salmon fillets (about 5 oz./150 grams each)
½ teaspoon ground black pepper
Salt (to taste)
¼ cup unsalted butter
1 ½ tablespoons minced garlic cloves
½ cup heavy cream (or half and half)
1-2 tablespoons freshly squeezed lemon juice (optional)
1 tablespoon parsley (finely chopped)
½ teaspoon ground black pepper
Lemon slices (for serving)

Instructions

Step 1: Preheat your oven to 425°F (220°C) and position the rack in the center.
Step 2: In a medium bowl, combine 2 tablespoons of lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons Dijon mustard. Mix well to create the marinade.
Step 3: Place the salmon fillets in a baking dish or skillet. Pour the marinade over the salmon and rub it in evenly. Season with ½ teaspoon ground black pepper and salt to taste.
Step 4: Bake the salmon in the preheated oven for 10 to 15 minutes, until cooked through and flaky.
Step 5: Meanwhile, melt ¼ cup unsalted butter in a medium saucepan over low to medium heat. Add 1 ½ tablespoons minced garlic and sauté until fragrant, about 30 seconds.
Step 6: Pour in ½ cup heavy cream and bring the mixture to a gentle boil. Allow it to thicken slightly while stirring.
Step 7: Remove the saucepan from heat and stir in 1 to 2 tablespoons freshly squeezed lemon juice if desired. Add 1 tablespoon chopped parsley, ½ teaspoon ground black pepper, and salt to taste. Stir well to combine.
Step 8: Pour the lemon butter cream sauce over the baked salmon. Let the dish rest for 5 to 10 minutes to meld flavors.
Step 9: Serve the salmon with lemon slices on the side. Enjoy your flavorful meal!

Tips & Variations

For a lighter sauce, substitute half and half for the heavy cream.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
Fresh dill can be substituted for parsley to change up the herb flavor.
Make sure not to overbake the salmon to keep it moist and tender.

Storage

Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. The sauce may thicken when chilled; stir in a splash of cream or water to loosen before serving.