Baked Salmon with Lemon Butter Cream Sauce Recipe

Introduction

Baked salmon with lemon butter cream sauce is a simple yet elegant dish perfect for any weeknight or special occasion. The rich, creamy sauce complements the tender, flaky salmon beautifully, making it a favorite among seafood lovers.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Salt and pepper to taste
• 1/4 cup (60 ml) fresh lemon juice
• Zest of 1 lemon
• 1/2 cup (120 ml) heavy cream
• 1/4 cup (60 g) unsalted butter
• 2 tbsp chopped fresh parsley or dill

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line a sheet pan with parchment paper.
2. Step 2: Pat the salmon fillets dry with a paper towel. Place them in the prepared baking dish. Drizzle with olive oil and season with salt, pepper, and half of the minced garlic.
3. Step 3: Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. Step 4: While the salmon bakes, melt butter in a small saucepan over medium heat. Add the remaining garlic and sauté for 1 minute until fragrant. Stir in the lemon juice and zest.
5. Step 5: Reduce the heat to low and whisk in the heavy cream. Let it simmer gently for 2-3 minutes, stirring occasionally.
6. Step 6: Once the salmon is done, remove it from the oven and spoon the lemon butter cream sauce over each fillet. Garnish with fresh parsley or dill and serve immediately.

Tips & Variations

• Use fresh herbs like dill or parsley for a bright, fresh finish that complements the sauce.
• Swap heavy cream for half-and-half for a lighter sauce, though it will be less rich.
• Serve with steamed vegetables or over a bed of rice or quinoa to make it a complete meal.
• If you prefer a milder garlic flavor, sauté the garlic for less time before adding the lemon juice.

Storage

Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop over low heat to prevent overcooking the fish. The sauce may thicken after refrigeration; stir in a splash of cream or milk when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely and pat it dry before baking to ensure even cooking and prevent excess moisture.

Can I prepare the sauce ahead of time?

Yes, you can prepare the lemon butter cream sauce in advance and gently reheat it before serving. Add a little cream or water if the sauce thickens too much during storage.

Baked Salmon with Lemon Butter Cream Sauce Recipe

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★★★★★

4.6 from 88 reviews

This Baked Salmon with Lemon Butter Cream Sauce recipe offers a simple yet elegant way to prepare tender, flaky salmon fillets bathed in a rich, tangy, and creamy lemon-infused butter sauce. Perfect for an easy weeknight dinner or a special occasion, it combines fresh garlic, zest, and cream to enhance the natural flavors of the fish.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 3 garlic cloves, minced (divided)
• Salt and pepper to taste

Lemon Butter Cream Sauce

• 1/4 cup (60 ml) fresh lemon juice
• Zest of 1 lemon
• 1/2 cup (120 ml) heavy cream
• 1/4 cup (60 g) unsalted butter
• 2 tbsp chopped fresh parsley or dill

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line a sheet pan with parchment paper to prevent the salmon from sticking.
2. Prepare the Salmon: Pat the salmon fillets dry with a paper towel to remove excess moisture. Place them skin-side down in the prepared baking dish. Drizzle the olive oil evenly over the fillets, then season each with salt and pepper. Sprinkle half of the minced garlic over the top for flavor.
3. Bake the Salmon: Place the baking dish in the preheated oven and bake the salmon for 12 to 15 minutes, until the fish is opaque, cooked through, and flakes easily with a fork.
4. Make the Lemon Butter Cream Sauce: While the salmon is baking, melt the unsalted butter in a small saucepan over medium heat. Add the remaining minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it. Stir in the fresh lemon juice and lemon zest for brightness. Reduce the heat to low, then whisk in the heavy cream. Allow the sauce to simmer gently for 2 to 3 minutes, stirring occasionally until slightly thickened.
5. Combine and Serve: Once the salmon is cooked, remove it from the oven. Spoon the warm lemon butter cream sauce generously over each fillet. Garnish with freshly chopped parsley or dill, and serve immediately while hot.

Notes

• For best results, use fresh lemon juice and zest to maximize bright citrus flavor.
• To check doneness, the salmon should flake easily with a fork but not be dry.
• Feel free to swap parsley for fresh dill depending on your flavor preference.
• Serve with steamed vegetables, rice, or a light salad for a complete meal.
• The sauce can be prepared in advance and gently reheated before serving.

Keywords: Baked salmon, lemon butter cream sauce, easy salmon recipe, healthy dinner, creamy lemon sauce, baked fish