Baked Salmon with Lemon Butter Cream Sauce is an elegant yet effortless dish that works just as beautifully for a cozy weeknight dinner as it does for a special occasion. Tender salmon fillets are baked until perfectly flaky, then finished with a rich, velvety lemon butter cream sauce infused with garlic and fresh herbs. Bright, creamy, and incredibly satisfying, this recipe is guaranteed to become a go-to favorite.
Serve it with roasted vegetables, rice, or a crisp green salad for a complete, restaurant-quality meal made right at home.
Why You’ll Love This Recipe
- Simple yet luxurious: Minimal ingredients with big flavor
- Quick to make: Ready in under 30 minutes
- Perfectly flaky salmon: Moist, tender, and never dry
- Creamy lemon sauce: Bright, buttery, and irresistible
- Versatile: Ideal for both weeknights and entertaining
Kitchen Equipment Needed
- Baking dish or sheet pan
- Mixing bowl
- Whisk
- Small saucepan
- Basting brush (optional)
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- Salt and black pepper, to taste
- ¼ cup (60 ml) fresh lemon juice
- Zest of 1 lemon
- ½ cup (120 ml) heavy cream
- ¼ cup (60 g) unsalted butter
- 2 tbsp fresh parsley or dill, finely chopped
How to Make Baked Salmon with Lemon Butter Cream Sauce
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.
2. Prepare the Salmon
Pat the salmon fillets dry using paper towels and place them in the prepared dish. Drizzle with olive oil and season generously with salt, pepper, and half of the minced garlic.
3. Bake the Salmon
Bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
4. Make the Lemon Butter Cream Sauce
While the salmon bakes, melt the butter in a small saucepan over medium heat. Add the remaining garlic and sauté for about 1 minute, until fragrant.
Stir in the lemon juice and zest, then reduce the heat to low. Whisk in the heavy cream and simmer gently for 2–3 minutes, stirring occasionally, until smooth and slightly thickened.
5. Serve
Remove the salmon from the oven and spoon the warm lemon butter cream sauce generously over each fillet. Garnish with fresh parsley or dill and serve immediately.
Recipe Tips for Best Results
- Choose quality salmon: Fresh, high-quality fillets give the best texture and flavor
- Avoid overcooking: Salmon stays juicy when baked just until flaky
- Skin-on or skinless: Both work well—skin-on helps retain moisture
- Add vegetables: Roast asparagus, zucchini, or cherry tomatoes alongside the salmon
What to Serve with Lemon Butter Salmon
- Rice or quinoa: Perfect for soaking up the sauce
- Steamed vegetables: Broccoli, green beans, or carrots
- Crusty bread: Ideal for mopping up every drop
- Fresh salad: Adds balance to the rich sauce
Frequently Asked Questions
Can I use frozen salmon?
Yes! Thaw completely in the refrigerator and pat dry before cooking.
Can I make the sauce lighter?
You can substitute half-and-half, or use milk thickened with a small amount of cornstarch.
How long does the sauce last?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat.
Serving Suggestions
Pair this dish with a crisp Sauvignon Blanc, Pinot Grigio, or sparkling water with lemon. The bright citrus notes complement the creamy sauce beautifully.