Baked Salmon With Lemon Butter Cream Sauce Recipe

There’s just something about salmon that feels a little bit luxurious, don’t you think? Maybe it’s the buttery texture, or perhaps it’s that vivid coral color that brightens up any plate. I’ve been cooking salmon for years now, and while I love experimenting with different flavors and techniques, this Baked Salmon with Lemon Butter Cream Sauce has become my go-to. It’s elegant yet easy, comforting but fresh, and best of all? It can be whipped up on a weeknight but is just as fitting for a fancy dinner party.

The real magic here is in the balance of flavors: the zing of lemon juice cuts through the richness of the butter and cream, while garlic and Dijon mustard give the salmon that savory, full-bodied taste we all crave. And when you pour that silky-smooth sauce over the perfectly baked salmon? Heaven. Let me take you through how to make this foolproof, flavor-packed dish.

Baked Salmon With Lemon Butter Cream Sauce Recipe

The first time I made this? Let’s just say, not perfect…

Now, I’ll be honest—when I first attempted a similar salmon dish, I wasn’t quite prepared for how quickly things can go from “almost there” to “way overcooked.” I had a houseful of friends over, chatting away, and suddenly realized my salmon had been in the oven too long. Not the most impressive moment! But here’s the thing: salmon is forgiving, and even if you slightly overcook it, that creamy lemon butter sauce can cover a multitude of sins. Fast forward a few tries later, and I’ve dialed in the perfect bake time and sauce balance. So, if you’ve had a kitchen misstep or two like I did, don’t sweat it—this recipe is foolproof with a few little tricks.

A little history: why lemon and butter are a match made in heaven

Lemon and butter have been culinary companions for centuries, especially in French cuisine where sauces are king. The richness of butter works in perfect harmony with the brightness of lemon, and it’s no surprise that this pairing shows up in everything from classic French beurre blanc to Mediterranean-inspired fish dishes. In this recipe, the addition of heavy cream adds a layer of indulgence, turning a simple butter sauce into something a little more decadent.

Interestingly, Dijon mustard adds a subtle tang, bringing a whole new depth to the sauce. Dijon has been a staple in European kitchens for centuries, and here it serves as a savory counterbalance to the cream and butter.

Let’s talk ingredients: the stars of the show

Salmon, of course, is the hero here. When it comes to picking your fillets, look for ones that are vibrant in color with no grayish patches (a sign they’re fresh). Wild-caught salmon is ideal, but farmed can work too. The texture of the salmon pairs so well with this sauce because it’s rich but doesn’t feel heavy.

  • Salmon: High in omega-3 fatty acids, salmon is heart-healthy and packed with nutrients like B vitamins. I find that skinless fillets work best here since we’re baking them and don’t need to worry about getting a crispy skin.
  • Lemon: Freshly squeezed is the only way to go. It brightens the dish, adding that necessary acidity to balance out the richness of the cream sauce.
  • Dijon mustard: Gives the marinade for the salmon a tangy, robust flavor that really complements the cream sauce. If you don’t have Dijon on hand, you can use whole-grain mustard for a slightly more textured sauce.
  • Heavy cream: For that ultra-luxurious texture. If you’re looking for a lighter option, half-and-half works, but the sauce will be a bit thinner.
  • Unsalted butter: Essential for controlling the salt levels, and let’s face it—what’s better than butter melted into a creamy sauce?
  • Garlic: Minced garlic brings out the savory undertones in both the salmon and the sauce. It’s fragrant, and its aroma fills the kitchen in the best way possible.
Baked Salmon With Lemon Butter Cream Sauce Recipe

Kitchen gear: what you need (and what you can skip)

You don’t need any fancy gadgets here, which is part of the charm of this recipe. But there are a few essentials that will make your life easier.

  • Baking dish or sheet pan: You’ll be baking the salmon in the oven, so make sure your dish has enough room for the fillets to lay flat without overlapping. I prefer a glass baking dish because it distributes heat evenly.
  • Medium saucepan: This is where the magic happens with your sauce. A nonstick pan will work best to avoid any sticking as the butter melts.
  • Tongs or spatula: For easily flipping the salmon or transferring it from the baking dish to your serving plate without breaking the fillets.

If you don’t have a whisk for the sauce, no worries! Just use a fork to mix everything together smoothly.

Step-by-step: how to nail this baked salmon recipe

Let’s jump into the details! Here’s how to make your baked salmon with lemon butter cream sauce without a hitch:

Step 1: Prep the salmon marinade

In a medium bowl, whisk together the freshly squeezed lemon juice, olive oil, minced garlic, and Dijon mustard. You want a nice smooth mixture that’ll cling to the salmon. Place the salmon fillets in a baking dish, pour the marinade over the fillets, and rub it in gently so it coats every inch of the salmon. This step gives the salmon that extra burst of flavor.

Season the salmon with a little salt and black pepper before popping it into the oven. (Pro tip: Let the salmon sit for a few minutes in the marinade while the oven preheats—it helps the flavors soak in just a little more.)

Step 2: Bake the salmon

Preheat your oven to 425°F (220°C) and place the salmon in the center rack. Bake for 10-15 minutes, depending on the thickness of your fillets. You’re looking for opaque, flaky flesh that pulls apart easily with a fork. Be careful not to overcook!

While the salmon bakes, move on to the sauce.

Step 3: Make the lemon butter cream sauce

Melt your unsalted butter in a medium saucepan over low-medium heat. Toss in the minced garlic and sauté for about 20 seconds, just until fragrant. You don’t want the garlic to burn—just enough to release that lovely aroma.

Pour in the heavy cream and let the mixture come to a gentle boil, stirring constantly. The sauce should thicken slightly after a couple of minutes. If you want a bit more tang, stir in an extra tablespoon of lemon juice. Remove from heat and season with salt and black pepper to taste. Sprinkle in freshly chopped parsley for a pop of color and extra freshness.

Step 4: Bring it all together

Once the salmon is done baking, remove it from the oven and let it rest for about 5 minutes. This resting time lets the juices redistribute. Now for the grand finale—pour that luscious lemon butter cream sauce over the salmon fillets. I like to serve mine with a few lemon slices on the side for an extra burst of brightness.

Baked Salmon With Lemon Butter Cream Sauce Recipe

Variations: making it your own

Here’s the fun part—you can totally customize this dish depending on your preferences or what’s in season.

  • Gluten-free: Good news—this recipe is naturally gluten-free as it is!
  • Dairy-free: Swap out the butter and cream for plant-based versions like coconut cream or a cashew-based sauce. The flavors will be slightly different, but the richness will still shine through.
  • Low-carb/Keto: This salmon dish is already fairly low-carb, but to make it fully keto-friendly, you can reduce the amount of lemon juice and heavy cream slightly to lower the carb content further.
  • Add veggies: Want to sneak in more veggies? Add roasted asparagus or broccoli to the baking dish alongside your salmon fillets. They’ll roast beautifully in the same time and soak up some of the delicious sauce!

Serving suggestions: what to pair with this creamy baked salmon

I love serving this salmon over mashed potatoes or with roasted asparagus, but it also works beautifully over pasta. The sauce clings to every bite, making it the ultimate comfort meal. If you want to go lighter, serve it with a simple green salad and steamed veggies.

For garnish, fresh parsley and a few extra lemon slices add a vibrant pop of color. If you’re feeling extra fancy, a sprinkle of flaky sea salt on top right before serving makes everything look that much more gourmet.

Drink pairings: what to sip on

With this dish, a crisp white wine like Sauvignon Blanc or Chardonnay pairs perfectly. The acidity of the wine cuts through the richness of the cream sauce, balancing each bite. If you prefer something non-alcoholic, a sparkling water with a splash of lemon is refreshing and light enough to complement the meal.

Leftovers: storing and reheating

If you’re lucky enough to have leftovers, store the salmon in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in the oven at 300°F (150°C) until heated through—about 10 minutes. The sauce may separate a bit, but give it a quick stir and it should come back together.

Scaling the recipe for more or fewer servings

This recipe serves 4-5, but it’s easy to scale up or down. If you’re cooking for a crowd, simply double the ingredients. I’ve found that when you double the sauce, you don’t need to double the lemon juice—just an extra tablespoon will do the trick.

On the flip side, if you’re cooking for two, you can halve the recipe without any issues. Just be sure to watch your cooking times, as smaller portions may cook faster.

Potential hiccups (and how to avoid them)

  • Overcooking the salmon: Keep a close eye on your salmon in the oven. I’ve learned the hard way that salmon can go from perfect to dry in just a few minutes. If you’re unsure, check it around the 10-minute mark.
  • Sauce too thin? No problem. Let it simmer for a minute longer, and it’ll thicken up nicely. On the flip side, if it gets too thick, just add a splash of water or broth to thin it out.

Ready to give it a try?

Whether you’re cooking for a crowd or just yourself, this baked salmon with lemon butter cream sauce is sure to impress. It’s simple enough for a weeknight but delicious enough to feel special. Give it a try, and don’t forget to make it your own with variations or adaptations to suit your taste.

Baked Salmon With Lemon Butter Cream Sauce Recipe

Frequently Asked Questions

  1. Can I use frozen salmon? Yes, just make sure to thaw it completely before cooking, and pat it dry to remove any excess moisture.
  2. Can I use a different type of fish? Absolutely! This sauce pairs beautifully with trout, cod, or even halibut.
  3. How do I prevent the sauce from curdling? Use low-medium heat when cooking the sauce and avoid boiling it too rapidly.
  4. Can I make the sauce ahead of time? You can, but it’s best fresh. If you do make it ahead, warm it gently before serving.
  5. What can I use instead of heavy cream? Half-and-half or even whole milk can work, though the sauce will be less rich.
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Baked Salmon With Lemon Butter Cream Sauce Recipe

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This baked salmon with lemon butter cream sauce is a flavor-packed, foolproof recipe perfect for both weeknight dinners and special occasions.

  • Total Time: 25 minutes
  • Yield: 5

Ingredients

FOR THE SALMON

  • Salmon fillets ( skinless) – 5, about 150 g/ 5 oz each
  • Freshly squeezed lemon juice- 2 tablespoons
  • Olive oil- 1 tablespoon
  • Garlic cloves (minced)- 1
  • Old style Dijon mustard-  2 tablespoons
  • Ground black pepper- ½ teaspoon
  • Salt, to taste

LEMON BUTTER GARLIC SAUCE

  • Unsalted butter- ¼ cup
  • Garlic cloves (minced)-1 ½ tablespoons
  • Heavy cream or half and half- ½ cup
  • Freshly squeezed lemon juice- 1-2 tablespoons, optional
  • Parsley ( finely chopped)- 1 tablespoon
  • Ground black pepper- ½  teaspoon
  • Lemon slices, for serving

Instructions

Step 1: Prep the salmon marinade

In a medium bowl, whisk together the freshly squeezed lemon juice, olive oil, minced garlic, and Dijon mustard. You want a nice smooth mixture that’ll cling to the salmon. Place the salmon fillets in a baking dish, pour the marinade over the fillets, and rub it in gently so it coats every inch of the salmon. This step gives the salmon that extra burst of flavor.

Season the salmon with a little salt and black pepper before popping it into the oven. (Pro tip: Let the salmon sit for a few minutes in the marinade while the oven preheats—it helps the flavors soak in just a little more.)

Step 2: Bake the salmon

Preheat your oven to 425°F (220°C) and place the salmon in the center rack. Bake for 10-15 minutes, depending on the thickness of your fillets. You’re looking for opaque, flaky flesh that pulls apart easily with a fork. Be careful not to overcook!

While the salmon bakes, move on to the sauce.

Step 3: Make the lemon butter cream sauce

Melt your unsalted butter in a medium saucepan over low-medium heat. Toss in the minced garlic and sauté for about 20 seconds, just until fragrant. You don’t want the garlic to burn—just enough to release that lovely aroma.

Pour in the heavy cream and let the mixture come to a gentle boil, stirring constantly. The sauce should thicken slightly after a couple of minutes. If you want a bit more tang, stir in an extra tablespoon of lemon juice. Remove from heat and season with salt and black pepper to taste. Sprinkle in freshly chopped parsley for a pop of color and extra freshness.

Step 4: Bring it all together

Once the salmon is done baking, remove it from the oven and let it rest for about 5 minutes. This resting time lets the juices redistribute. Now for the grand finale—pour that luscious lemon butter cream sauce over the salmon fillets. I like to serve mine with a few lemon slices on the side for an extra burst of brightness.

Notes

Serving suggestions: what to pair with this creamy baked salmon

I love serving this salmon over mashed potatoes or with roasted asparagus, but it also works beautifully over pasta. The sauce clings to every bite, making it the ultimate comfort meal. If you want to go lighter, serve it with a simple green salad and steamed veggies.

For garnish, fresh parsley and a few extra lemon slices add a vibrant pop of color. If you’re feeling extra fancy, a sprinkle of flaky sea salt on top right before serving makes everything look that much more gourmet.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner

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