Baked Salmon with Lemon Butter Cream Sauce

Why You’ll Love This Recipe

Baked Salmon with Lemon Butter Cream Sauce is a luxurious yet easy-to-make dish that’s perfect for any occasion. The flaky, tender salmon pairs beautifully with a rich, creamy lemon butter sauce, making it an irresistible meal that’s ready in under 30 minutes.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets
• Olive oil
• Salt
• Black pepper
• Garlic powder
• Paprika
• Butter
• Heavy cream
• Lemon juice
• Garlic, minced
• Chicken broth
• Parmesan cheese (optional)
• Fresh parsley (for garnish, optional)

Directions

1. Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
2. Place the salmon fillets in the dish and drizzle with olive oil. Season with salt, black pepper, garlic powder, and paprika.
3. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
4. Meanwhile, in a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant.
5. Add chicken broth and lemon juice, stirring to combine.
6. Pour in the heavy cream and let the sauce simmer for a few minutes until slightly thickened.
7. If using, stir in grated Parmesan cheese for extra richness.
8. Remove the salmon from the oven and drizzle the lemon butter cream sauce over the top.
9. Garnish with fresh parsley and serve immediately.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Spicy Kick: Add red pepper flakes or cayenne pepper to the sauce.
• Garlic Butter Version: Increase the garlic and add extra butter for a bolder flavor.
• Dairy-Free Option: Substitute heavy cream with coconut milk for a dairy-free alternative.
• Herb-Infused: Add fresh dill or thyme for a fragrant, herbaceous touch.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm gently in a pan over low heat or in the microwave in short intervals.
• Freezing: Freeze cooked salmon without the sauce for up to 2 months. Thaw and add the sauce when reheating.

FAQs

Can I use frozen salmon?

Yes, but be sure to fully thaw it before baking for even cooking.

How do I prevent the sauce from curdling?

Use low to medium heat and stir continuously when adding cream.

Can I substitute the heavy cream?

Yes, half-and-half or coconut milk works as an alternative.

What’s the best side dish for this recipe?

Steamed vegetables, mashed potatoes, or rice pair wonderfully.

How do I know when the salmon is done?

It should reach an internal temperature of 145°F (63°C) and flake easily.

Can I cook this on the stovetop instead of baking?

Yes! Sear the salmon in a pan over medium-high heat for 3-4 minutes per side.

Can I make this sauce ahead of time?

Yes, store the sauce separately in the fridge and reheat gently before serving.

Can I add lemon zest for extra flavor?

Absolutely! A little lemon zest enhances the citrusy taste.

Can I make this dish keto-friendly?

Yes, this dish is naturally keto-friendly when paired with low-carb sides.

Can I use other types of fish?

Yes, trout, halibut, or cod work well with this sauce.

Conclusion

Baked Salmon with Lemon Butter Cream Sauce is a simple yet elegant dish that’s packed with flavor. Perfect for busy weeknights or special occasions, this creamy, citrusy salmon will quickly become a favorite. Give it a try and enjoy a restaurant-quality meal at home!

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