Baked Salmon with Lemon Butter Cream Sauce

There’s just something about salmon that feels so fancy and effortless at the same time. It’s the kind of dish that looks like you spent hours in the kitchen, but secretly, it only takes a few minutes to pull together. And when you pair it with a silky lemon butter cream sauce? Let’s just say this is the kind of dinner that turns an ordinary Tuesday into something special.

This recipe is all about balance. The salmon is tender and flaky, baked to perfection with a simple seasoning blend that lets the fish shine. Then comes the sauce: a dreamy, velvety blend of garlic, lemon, and cream that coats every bite without overpowering the delicate flavor of the salmon. It’s fresh, rich, and just the right amount of indulgent.

I started making this dish a few years ago when I needed a quick dinner that felt like something you’d order at a restaurant. Since then, it’s become a go-to for weeknights when I want something comforting and elegant. It’s also the star of more than a few dinner parties because it never fails to impress—and it’s so easy to scale up.

Let’s dive in.

Why You’ll Love This Recipe

• Quick and easy: The whole dish comes together in under 30 minutes. No fancy techniques, no stress.
• Flavor-packed: The lemon butter cream sauce is everything. It’s rich without being heavy, thanks to the brightness of fresh lemon juice.
• Family-friendly: It’s mild, creamy, and approachable for even picky eaters. Add some rice and veggies and you’ve got a complete meal.
• Elegant but simple: Whether you’re cooking for a weeknight dinner or a small gathering, this salmon feels special without being fussy.
• Versatile: You can easily tweak the sauce with herbs or even a bit of spice if you like things with a little kick.

The salmon is tender and flaky, with just the right amount of seasoning. And the sauce—oh, the sauce—is garlicky, buttery, lemony magic. It clings to the salmon like a dream and soaks beautifully into whatever side you serve it with, whether that’s mashed potatoes, rice, or roasted vegetables.

Preparation Time and Servings

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: About 30 minutes
• Servings: Serves 4
• Calories per serving: 420
• Protein: 35g | Carbs: 4g | Fat: 29g

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 oz each), skin on or off
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Lemon slices (optional, for baking)

For the Lemon Butter Cream Sauce:

• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon salt (adjust to taste)
• ⅛ teaspoon black pepper
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

Step 1: Preheat and Prep

• Preheat your oven to 400°F.
• Lightly grease a baking dish or line it with parchment paper.
• Pat the salmon fillets dry with a paper towel. This helps them sear and bake more evenly.

Step 2: Season the Salmon

• Drizzle the salmon fillets with olive oil and rub to coat evenly.
• Sprinkle with garlic powder, onion powder, salt, and pepper.
• Lay a slice of lemon on each fillet for extra brightness, if you like.

Step 3: Bake the Salmon

• Place the salmon fillets in the prepared baking dish.
• Bake for 12–15 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and has an internal temperature of 135–140°F.
• Once done, remove from the oven and let rest while you make the sauce.

Step 4: Make the Lemon Butter Cream Sauce

• In a medium skillet or saucepan, melt the butter over medium heat.
• Add the minced garlic and sauté for 1–2 minutes until fragrant, but not browned.
• Slowly pour in the heavy cream while whisking.
• Add lemon juice, lemon zest, salt, and pepper.
• Simmer the sauce for 3–4 minutes until slightly thickened, stirring occasionally. Don’t let it boil too rapidly—just a gentle simmer is perfect.
• Taste and adjust salt or lemon as needed.

Step 5: Plate and Serve

• Spoon the lemon butter cream sauce generously over the baked salmon.
• Garnish with chopped parsley and a little extra lemon zest, if you’re feeling fancy.
• Serve immediately with your favorite sides.

How to Serve

Here are a few ways to round out the meal:

• Over fluffy white rice or lemon herb couscous
• With mashed potatoes or garlic butter roasted potatoes
• Paired with sautéed green beans, steamed broccoli, or asparagus
• Add a side of fresh arugula salad with a simple vinaigrette for balance

Additional Tips

1. Choose fresh salmon: Wild-caught if you can find it—it tends to be more flavorful and a bit leaner.
2. Don’t overbake: Salmon cooks quickly, so keep an eye on it. You want it flaky and moist, not dry.
3. Room temp salmon: Let the fillets sit at room temp for 10–15 minutes before baking. This helps them cook more evenly.
4. Thicker sauce: If you want a thicker sauce, let it simmer a bit longer, or add 1 teaspoon of cornstarch dissolved in a tablespoon of water.
5. Herb boost: Add chopped dill or thyme to the sauce for an herbal twist.

Recipe Variations

• Dairy-free: Use coconut cream instead of heavy cream and a dairy-free butter alternative. The lemon will still give it a great fresh bite.
• Spicy: Add a pinch of crushed red pepper flakes or a bit of cayenne to the sauce for a little kick.
• Herby lemon sauce: Add a handful of fresh dill or basil to the sauce for a more vibrant, herbaceous flavor.
• Gluten-free: This recipe is naturally gluten-free, so no swaps needed—just double-check labels on store-bought ingredients

Serving Suggestions

This salmon is super versatile and plays well with lots of different sides. Here are a few ideas to create a balanced meal:

• Side Dishes:
  • Garlic mashed potatoes
  • Herb roasted veggies (like carrots, Brussels sprouts, or zucchini)
  • Quinoa salad with cucumbers and lemon vinaigrette
  • Steamed rice or lemon orzo
• Drinks:
  • A chilled sparkling water with lemon
  • Fresh mint lemonade
  • Cucumber-lime spritz (non-alcoholic and refreshing)
• For kids:
  • Serve with buttered noodles or a side of mac and cheese
  • Try with a mild veggie like peas or carrots

Freezing and Storage

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove over low heat.
• Freeze: Cooked salmon can be frozen, but the cream sauce is best made fresh. If you plan to freeze the salmon, do so without the sauce. Wrap tightly and freeze for up to 2 months. Reheat in the oven at 300°F until warmed through.

Special Equipment

• Baking dish: A ceramic or glass dish works well for even cooking.
• Instant-read thermometer: Helpful to check for doneness—look for 135–140°F internal temperature.
• Whisk: To keep the cream sauce smooth and lump-free.
• Zester or microplane: To get that bright, fresh lemon zest without the bitterness.

FAQ

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

What if I don’t have heavy cream?
You can use half-and-half, though the sauce will be a bit thinner. For a non-dairy version, coconut cream works well.

Can I make this ahead of time?
You can bake the salmon ahead, but for best flavor and texture, make the sauce fresh just before serving.

What can I use instead of salmon?
You can try this with cod, halibut, or even chicken breasts—just adjust the cook time accordingly.

How do I know when salmon is done?
It should flake easily with a fork and look opaque. A thermometer should read 135–140°F at the thickest part.

Is this recipe halal?
Yes, this recipe is halal as written—no wine or pork-based ingredients.

Can I make it lighter?
You can swap out heavy cream for evaporated milk or use less butter if you’re looking to cut back a bit.

Does this recipe double well?
Absolutely. Just use a larger baking dish or two and double the sauce ingredients.

Can I use bottled lemon juice?
Fresh is best for the brightest flavor, but bottled lemon juice will work in a pinch.

What’s the best way to reheat the sauce?
Warm it gently in a small saucepan over low heat, stirring often. If it thickens too much, add a splash of milk or cream to loosen it.

Conclusion

This Baked Salmon with Lemon Butter Cream Sauce is everything I want in a weeknight dinner: quick, easy, flavorful, and a little bit indulgent. It’s a dish that feels restaurant-worthy, but it’s totally doable at home, even on your busiest days.

I’d love to see how yours turns out—snap a photo and tag me on Instagram or leave a comment below. Whether you’re cooking for yourself, your family, or guests, this one’s bound to become a favorite. Let’s make dinner feel special, even on a Monday.

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