Baked Salmon With Lemon Butter Cream Sauce Recipe

Baked salmon is one of those dishes I can never get enough of—it’s quick, healthy, and incredibly flavorful, especially when paired with a rich lemon butter garlic sauce. This recipe has become a go-to for me, whether I’m whipping up a quick weeknight dinner or impressing guests on the weekend. There’s just something about that bright, citrusy zing from the lemon combined with the buttery richness of the sauce that makes every bite a treat. It’s simple, but it feels like you’ve made something special—and that’s the magic of a great recipe, isn’t it?

I remember the first time I made this salmon dish. I had some friends coming over for dinner, and I wanted to serve something elegant but not overly complicated. I didn’t have much time to plan, so I grabbed what I had in the fridge—lemon, garlic, butter, and some salmon fillets I had picked up earlier that week. I threw together this sauce, baked the salmon, and hoped for the best. When I saw their faces light up after the first bite, I knew this would be a recipe I’d come back to time and again.

this RECIPE

Why baked salmon with lemon butter garlic sauce is a game-changer

Salmon is already one of the most versatile and healthy proteins you can cook with, but baking it with a zesty lemon butter garlic sauce takes it to the next level. The richness of the butter and cream complements the delicate, flaky texture of the salmon, while the lemon juice brightens everything up. It’s that perfect balance between richness and acidity that makes this dish stand out. Plus, it all comes together in under 30 minutes—ideal for busy nights when you still want something delicious and satisfying.

A little background on this dish

Baked salmon with a butter-based sauce has been a staple in European kitchens for centuries. In French cuisine, beurre blanc (a butter and lemon sauce) is often served with fish. Over time, variations have popped up, like this lemon butter garlic version that adds a pop of garlic for extra flavor. What’s great about this particular recipe is its simplicity—it’s influenced by classic techniques but made approachable for home cooks. You don’t need to be a professional chef to create something restaurant-worthy!

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

Salmon fillets

Salmon is the star of this recipe, so you’ll want to make sure you pick high-quality fillets. I like using skinless salmon, but if you have fillets with the skin on, don’t worry—it will still turn out great, just place the fillets skin-side down on your baking dish. If you can, look for wild-caught salmon as it tends to have a richer flavor and a firmer texture. But farmed salmon works too, especially if it’s all you can find.

If you don’t have salmon, other firm fish like cod or halibut could be substituted, though they have a milder flavor. I’ve tried this recipe with both, and while they turned out delicious, salmon’s natural richness pairs best with the lemon butter sauce.

Freshly squeezed lemon juice

Lemon juice is essential in this recipe—it adds brightness and acidity that cuts through the richness of the butter and cream. Freshly squeezed is the way to go, but if you only have bottled lemon juice, it’ll still work. I’ve experimented with lime once when I was out of lemons, and while it gave a slightly different flavor, it was still tasty!

Olive oil

Olive oil helps keep the salmon moist while it bakes. You can swap in avocado oil or even melted butter if you prefer. But I find that olive oil’s light fruitiness works best here.

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

For this recipe, you’ll need just a few basic tools:

• Baking dish or skillet: You’ll be baking the salmon in this, so make sure it’s large enough to fit all your fillets without crowding them. I’ve used everything from a cast-iron skillet to a simple glass baking dish, and they all work fine.
• Medium saucepan: For making that dreamy lemon butter garlic sauce. You don’t need anything fancy, but make sure it’s big enough to hold the sauce and allow for easy stirring.
• Whisk or spoon: To stir the sauce. I prefer a whisk because it helps to smooth out any lumps and evenly mix the butter and cream.

If you don’t have a whisk, a fork or spoon will work in a pinch. And if you’re out of a baking dish, a rimmed sheet pan lined with foil will do the trick.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Preheat the oven
   Start by preheating your oven to 425°F (220°C) with the rack in the center. This ensures even cooking and helps the salmon get that perfectly flaky texture without drying out.
2. Make the marinade
   In a bowl, mix together your lemon juice, olive oil, minced garlic, mustard, salt, and pepper. The mustard helps emulsify the marinade, giving it a nice consistency. (Quick tip: Taste the marinade before using it to make sure it has the right balance of tangy and savory!)
3. Prepare the salmon
   Place the salmon fillets into your baking dish or skillet, skin-side down if using fillets with skin. Pour the marinade over the top and rub it in to ensure each piece is well-coated. You can season with a little more salt and pepper if you like things extra seasoned.
4. Bake
   Bake the salmon for 10-15 minutes, depending on the thickness of the fillets. You’ll know it’s done when the fish flakes easily with a fork and the flesh is opaque throughout. Don’t overcook it—salmon can go from perfectly tender to dry in a matter of minutes, so keep an eye on it.
5. Make the lemon butter garlic sauce
   While the salmon bakes, melt the butter in a medium saucepan over low-medium heat. Add the minced garlic and sauté for about 20 seconds—just long enough for the garlic to release its aroma without browning. Pour in the heavy cream and bring the mixture to a gentle boil. Let it simmer for a couple of minutes until the sauce thickens slightly. If you like extra tang, stir in a tablespoon or two of lemon juice at the end.
6. Rest the salmon
   Once the salmon is out of the oven, let it rest for 5-10 minutes. This allows the juices to redistribute throughout the fish, keeping it moist and flavorful.
7. Serve
   Pour the sauce over the salmon and garnish with fresh parsley and lemon slices for a beautiful finish.

Variations to try: Make it your own!

I’ve tried a few fun tweaks to this recipe, and they’ve all turned out surprisingly delicious:

• Herb-forward: Add fresh dill or basil to the sauce for a more herbaceous flavor. Dill especially pairs well with salmon.
• Spicy kick: If you’re like me and enjoy a bit of heat, sprinkle in some red pepper flakes or add a dash of cayenne to the sauce.
• Low-carb/Keto: For those looking to cut carbs, replace the heavy cream with coconut cream or a mixture of Greek yogurt and water. You still get that creamy texture without the extra carbs from dairy.
• Dairy-free: Swap the butter for a dairy-free alternative like ghee or a plant-based butter. Use full-fat coconut milk in place of cream for a subtle coconut twist.
• Seasonal additions: In the summer, I’ve added fresh cherry tomatoes or a sprinkle of zest to the sauce for a fresher vibe. In the fall, roasted vegetables like Brussels sprouts or carrots make a great side.

Serving and presentation ideas

When I serve this salmon, I like to keep things simple but elegant. Arrange the fillets on a platter, drizzle the lemon butter sauce generously over the top, and garnish with a few extra lemon slices and a sprinkle of chopped parsley for a pop of color. I love serving this with roasted vegetables or a light green salad tossed in a lemon vinaigrette. Quinoa or wild rice makes a great side too—something to soak up any extra sauce!

drink pairings

This dish pairs beautifully with refreshing drinks. I recommend:

• Sparkling water with a twist of lemon: It mirrors the lemony notes in the dish and cleanses your palate between bites.
• Iced green tea with mint: The slight bitterness of green tea balances the richness of the butter sauce, while the mint adds a cooling touch.
• Cucumber lemonade: If you want to lean into the citrus theme, this combo is light and refreshing, complementing the salmon’s flavors perfectly.

Storage and reheating tips

Got leftovers? You’re in luck because this salmon reheats beautifully. Store the salmon in an airtight container in the fridge for up to 3 days. When reheating, I recommend warming it gently in a 300°F (150°C) oven for about 10 minutes, or until just heated through. You can also microwave it, but be careful not to overdo it—nobody likes dry fish!

The sauce will thicken in the fridge, but you can thin it out by adding a splash of water or cream when reheating.

Adjusting for different serving sizes

This recipe is easily adaptable for more or fewer servings. If you’re cooking for two, just halve the ingredients. For a larger crowd, you can double or even triple the recipe. Just be sure to spread the salmon fillets out in your baking dish so they don’t overlap—this ensures even cooking.

Frequently asked questions

1. Can I use frozen salmon for this recipe?
Yes, just make sure to fully thaw the salmon before baking to ensure even cooking.

2. Can I make this sauce ahead of time?
Absolutely! You can make the sauce up to a day in advance and store it in the fridge. Just reheat it gently before serving.

3. What if I don’t have heavy cream?
You can use half-and-half or even whole milk, but the sauce will be a little thinner. You could also try Greek yogurt mixed with water as a substitute.

4. How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and the flesh is opaque throughout. Try not to overcook it!

5. Can I use this sauce on other proteins?
Definitely! This lemon butter sauce is great on chicken or shrimp, too. Just adjust the cooking time accordingly.

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