Baked Salmon with Lemon Butter Cream Sauce Recipe
This Baked Salmon with Lemon Butter Cream Sauce is a deliciously simple and elegant dish featuring tender salmon fillets baked to perfection and topped with a rich, creamy lemon butter sauce infused with garlic and fresh parsley. Perfect for a quick weeknight dinner or a special occasion, this recipe balances tangy citrus flavors with smooth creaminess, making it a crowd-pleaser that’s both flavorful and nutritious.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
For The Salmon:
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 minced garlic clove
- 2 tablespoons old-style Dijon mustard
- 5 skinless salmon fillets, about 5 oz./150 grams each
- ½ teaspoon ground black pepper
- Salt, to taste
Lemon Butter Garlic Sauce:
- ¼ cup unsalted butter
- 1 ½ tablespoons minced garlic cloves
- ½ cup heavy cream, or half and half
- 1–2 tablespoons freshly squeezed lemon juice, optional
- 1 tablespoon parsley, finely chopped
- Lemon slices for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) with the rack placed in the center to ensure even cooking of the salmon fillets.
- Prepare Marinade: In a medium bowl, combine 2 tablespoons freshly squeezed lemon juice, 1 tablespoon olive oil, and 1 minced garlic clove with 2 tablespoons old-style Dijon mustard. Mix until well combined to create a flavorful marinade.
- Season Salmon: Place the 5 skinless salmon fillets into a baking skillet or dish. Pour the lemon mustard mixture over the fillets and rub it evenly to coat. Season the salmon with ½ teaspoon ground black pepper and salt to taste.
- Bake Salmon: Bake the salmon fillets in the preheated oven for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Make Lemon Butter Sauce: While the salmon bakes, melt ¼ cup unsalted butter in a medium saucepan over low to medium heat. Add 1 ½ tablespoons minced garlic cloves and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add Cream: Pour in ½ cup heavy cream and bring the mixture to a gentle boil. Allow the sauce to thicken slightly while stirring frequently to combine flavors.
- Finish Sauce: Remove the saucepan from heat and stir in 1-2 tablespoons freshly squeezed lemon juice if desired for extra tang. Garnish the sauce with 1 tablespoon finely chopped parsley and adjust seasoning with ½ teaspoon ground black pepper and salt to taste.
- Serve: Once the salmon is baked, pour the warm lemon butter garlic sauce evenly over the fillets. Let the dish rest for 5-10 minutes to allow the flavors to meld. Serve with fresh lemon slices on the side for garnish and a bright citrus finish.
Notes
- Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
- Reheat gently in the oven or microwave to keep the salmon moist and prevent the sauce from breaking.
- Freezing is not recommended as the cream sauce may separate and affect the texture.
Keywords: Baked Salmon, Lemon Butter Sauce, Garlic Butter Salmon, Healthy Salmon Recipe, Easy Salmon Dinner, Creamy Lemon Sauce, Seafood Recipe