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.
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
- Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
- Place the salmon fillets in the dish and drizzle with olive oil. Season with salt, black pepper, garlic powder, and paprika.
- Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- Meanwhile, in a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant.
- Add chicken broth and lemon juice, stirring to combine.
- Pour in the heavy cream and let the sauce simmer for a few minutes until slightly thickened.
- If using, stir in grated Parmesan cheese for extra richness.
- Remove the salmon from the oven and drizzle the lemon butter cream sauce over the top.
- 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!
PrintBaked Salmon with Lemon Butter Cream Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Perfectly baked salmon topped with a creamy, buttery lemon sauce—simple yet elegant and packed with flavor!
Ingredients
- For the Salmon:
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 lemon, sliced
- For the Lemon Butter Cream Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional, for extra richness)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1. Bake the Salmon
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season the salmon: Place salmon fillets on the sheet, drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, and paprika. Top with lemon slices.
- Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- 2. Make the Lemon Butter Cream Sauce
- While the salmon bakes, heat a saucepan over medium heat. Add butter and minced garlic, cooking for 30 seconds until fragrant.
- Pour in heavy cream and broth, stirring to combine. Bring to a gentle simmer.
- Stir in lemon juice, lemon zest, salt, and black pepper. Let the sauce thicken for about 3 minutes.
- If using Parmesan, stir it in now until melted.
- 3. Serve
- Remove the salmon from the oven and drizzle with the lemon butter cream sauce.
- Garnish with fresh parsley and serve with your favorite sides, like roasted veggies, mashed potatoes, or rice.
Notes
- :
- For a lighter sauce, substitute half-and-half or coconut milk for the heavy cream.
- Want extra crispy salmon? Broil for the last 2 minutes of baking.
- Make it dairy-free: Use coconut cream and olive oil instead of butter.
Nutrition
- Calories: 420
- Sugar: 1g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 95mg
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