Baked Salmon with Lemon Butter Cream Sauce Recipe
If you’re looking to impress at your next dinner or simply treat yourself to something truly luxurious yet simple, this Baked Salmon with Lemon Butter Cream Sauce is the perfect dish to turn to. The tender, flaky salmon baked to perfection pairs beautifully with a silky, tangy lemon butter cream sauce that elevates every bite. This recipe blends comfort and sophistication seamlessly, making it a true favorite for any salmon lover craving a dish that feels both indulgent and wholesome.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, fresh ingredients that come together effortlessly. Each component plays a key role—from the bright zing of lemon juice to the rich creaminess of butter and cream, all balanced with aromatic garlic and a touch of mustard for depth and zing.
- Freshly squeezed lemon juice: Adds vibrant acidity that brightens the entire dish and cuts through the richness.
- Olive oil: Helps infuse the salmon with moisture and brings a subtle fruity flavor.
- Minced garlic cloves: Provide aromatic warmth and savory depth.
- Old-style Dijon mustard: Gives a gentle tang and complexity to the marinade.
- Skinless salmon fillets: The star of the dish—choose fresh, firm fillets for the best texture.
- Ground black pepper: Offers a mild spice and enhances all flavors.
- Salt: Essential to season and bring out the natural taste of the salmon.
- Unsalted butter: Creates the luscious cream sauce base with smooth richness.
- Heavy cream (or half and half): Thickens the sauce and balances the lemon’s brightness with creamy texture.
- Parsley (finely chopped): Adds fresh herbaceous notes and a pop of green for presentation.
- Lemon slices: For serving, adding extra zest and a beautiful visual touch.
How to Make Baked Salmon with Lemon Butter Cream Sauce
Step 1: Prepare Your Oven and Marinade
Start by heating your oven to 425°F (220°C) with the rack placed centrally to ensure even baking. In a bowl, whisk together the fresh lemon juice, olive oil, minced garlic, and Dijon mustard. This vibrant marinade will infuse the salmon with bold flavor and keep it moist throughout baking.
Step 2: Season and Bake the Salmon
Place your skinless salmon fillets in a baking dish or skillet, then pour the marinade over them. Gently rub it in so every fillet is coated. Season with black pepper and a good pinch of salt to enhance the natural flavors. Slide the salmon into the oven and bake for 10 to 15 minutes or until just cooked through, tender, and flaky.
Step 3: Create the Lemon Butter Cream Sauce
While the salmon bakes, melt the butter gently in a saucepan over low to medium heat. Add minced garlic and sauté briefly until the aroma fills the kitchen—this quick step deepens the sauce’s flavor. Pour in the heavy cream and bring it to a gentle boil, letting it thicken slightly into a decadent sauce.
Step 4: Final Touches to the Sauce
Remove the sauce from heat and stir in extra lemon juice if you want a bit more brightness. Toss in fresh parsley and season with black pepper and salt to taste. This sauce perfectly balances tart, creamy, and buttery notes to complement the salmon beautifully.
Step 5: Combine and Rest
Pour this magnificent lemon butter cream sauce over the baked salmon fillets, allowing the flavors to meld as it rests for 5 to 10 minutes. This resting period lets the sauce soak gently into the fish, making each bite irresistibly moist and flavorful.
How to Serve Baked Salmon with Lemon Butter Cream Sauce
Garnishes
Simple lemon slices are an elegant and citrusy garnish that not only look stunning on the plate but also give guests the option to add an extra zing. A sprinkle of fresh parsley brings a burst of color and a fresh herbal note that livens up the dish instantly.
Side Dishes
This dish pairs wonderfully with light, fresh sides like steamed asparagus, garlic sautéed green beans, or a mixed greens salad with a tangy vinaigrette. Creamy mashed potatoes or buttery risotto will amp up the comfort factor, soaking up every bit of the luxurious sauce.
Creative Ways to Present
For dinner parties, try plating the salmon on a bed of fluffy quinoa or couscous, drizzle the lemon butter cream sauce artistically around the edges, and garnish with microgreens or edible flowers. Using colorful serving platters will make this bright dish pop even more visually.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer them to an airtight container and refrigerate. The salmon will stay fresh for up to 2 days, allowing you to enjoy the flavorful Baked Salmon with Lemon Butter Cream Sauce again without any hassle.
Freezing
While fresh is always best, you can freeze cooked salmon wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to one month. Keep the sauce separate if possible and thaw both gently in the fridge before reheating.
Reheating
To reheat and keep the salmon moist, warm it in a low oven around 275°F (135°C), covered with foil, for about 10-15 minutes. Gently warm the cream sauce on the stovetop or in short bursts in the microwave before reuniting the two on your plate.
FAQs
Can I use skin-on salmon for this recipe?
Absolutely! Skin-on salmon works well too; just be sure to place the fillets skin-side down for baking, which can help keep the fish juicy and make removing skin easier after cooking.
Is there a substitute for heavy cream in the lemon butter cream sauce?
You can substitute half and half or even whole milk mixed with a little flour to thicken, but heavy cream definitely gives the richest, creamiest result.
Can I prepare the lemon butter cream sauce ahead of time?
Yes, you can make the sauce a few hours in advance and gently reheat it before serving. Just stir in fresh lemon juice after reheating to maintain its bright flavor.
How can I tell when the salmon is perfectly baked?
The salmon is done when it flakes easily with a fork but remains moist inside. Overcooking will dry it out, so aim for an internal temperature of about 125-130°F (51-54°C) for best texture.
What variations can I try with this recipe?
Try adding fresh herbs like dill or basil to the sauce, or sprinkle some capers over the finished dish for a briny kick. You can also switch Dijon mustard for whole grain mustard to add a lovely texture.
Final Thoughts
This Baked Salmon with Lemon Butter Cream Sauce recipe is truly one of those dishes that feels like a celebration on a plate without any fuss or stress. It’s perfect from a quick weeknight meal to dazzling company dinners. I hope you fall in love with this combination as much as I have—go ahead and try it soon, your taste buds will thank you!
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Baked Salmon with Lemon Butter Cream Sauce Recipe
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Diet: Low Fat
Description
A flavorful and easy-to-make baked salmon dish served with a rich and tangy lemon butter cream sauce. Perfectly seasoned salmon fillets baked to tender perfection and topped with a creamy sauce infused with garlic, lemon, and fresh parsley for a delightful meal.
Ingredients
Salmon and Marinade
- 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)
Lemon Butter Cream Sauce
- 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
- Salt (to taste)
- Lemon slices (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and position the rack in the center to ensure even cooking of the salmon fillets.
- Prepare the Marinade: In a medium bowl, combine 2 tablespoons freshly squeezed lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons old-style Dijon mustard. Mix thoroughly to create a flavorful marinade for the salmon.
- Season and Bake Salmon: Place the 5 skinless salmon fillets in a skillet or baking dish. Pour the marinade over the fillets and rub it evenly on the surface. Season with ½ teaspoon ground black pepper and salt to taste. Bake in the preheated oven for 10-15 minutes until the salmon is cooked through and flakes easily with a fork.
- Make the Lemon Butter Cream Sauce: While the salmon bakes, melt ¼ cup unsalted butter in a medium saucepan over low to medium heat. Add 1 ½ tablespoons minced garlic cloves and sauté until fragrant, approximately 30 seconds.
- Add Cream and Thicken Sauce: Pour in ½ cup heavy cream and bring the mixture to a gentle boil. Continue to cook until the sauce slightly thickens, stirring occasionally to prevent sticking.
- Finish the Sauce: Remove the saucepan from heat. Stir in 1-2 tablespoons freshly squeezed lemon juice if desired for extra brightness. Add 1 tablespoon finely chopped parsley, ½ teaspoon ground black pepper, and salt to taste. Mix well to combine all flavors.
- Serve: Pour the prepared lemon butter cream sauce over the baked salmon fillets. Let the dish rest for 5 to 10 minutes to allow the flavors to meld together.
- Garnish and Enjoy: Serve the salmon with lemon slices on the side for added zest and a beautiful presentation. Enjoy your delicious baked salmon with lemon butter cream sauce!
Notes
- For a lighter version, you can substitute heavy cream with half and half or a milk alternative.
- Do not overcook the salmon to keep it moist and tender.
- Fresh parsley adds a pop of color and fresh flavor; feel free to substitute with dill or chives.
- Use fresh lemon juice for the best flavor impact rather than bottled.
- Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with sauce (about 150 g fillet and 3 tablespoons sauce)
- Calories: 370 kcal
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: baked salmon, lemon butter sauce, creamy lemon sauce, easy salmon recipe, healthy dinner, baked fish
