Baked Salmon with Lemon Butter Cream Sauce Recipe
Introduction
Baked salmon with lemon butter cream sauce is a simple yet elegant dish that combines tender fish with a rich, tangy sauce. Perfect for weeknight dinners or special occasions, this recipe delivers bold flavors without complicated steps.
Ingredients
- 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)
- 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)
- ½ teaspoon ground black pepper
- Lemon slices for serving
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a small bowl, combine 2 tablespoons lemon juice, olive oil, minced garlic, Dijon mustard, salt, and ½ teaspoon black pepper to make a marinade.
- Step 2: Place the salmon fillets in a baking dish and brush them evenly with the marinade. Let them sit for 10–15 minutes to absorb the flavors.
- Step 3: Bake the salmon in the preheated oven for 15–18 minutes, or until the fish flakes easily with a fork.
- Step 4: While the salmon is baking, prepare the lemon butter cream sauce. Melt the butter in a saucepan over medium heat and sauté 1 ½ tablespoons minced garlic until fragrant, about 1 minute.
- Step 5: Stir in the heavy cream and bring the mixture to a gentle simmer. Add 1–2 tablespoons lemon juice (if using), ½ teaspoon ground black pepper, and salt to taste. Cook for 3–4 minutes until slightly thickened.
- Step 6: Remove the sauce from heat and stir in the chopped parsley.
- Step 7: Serve the baked salmon topped with the lemon butter cream sauce and garnished with lemon slices.
Tips & Variations
- Use fresh lemon juice for the best bright flavor in both the marinade and sauce.
- Swap heavy cream for half and half to reduce richness slightly without sacrificing creaminess.
- Add capers or chopped dill to the sauce for additional flavor twists.
- For a crispier skin, use salmon with skin on and pan-sear it before baking.
Storage
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. The sauce can be refrigerated separately and warmed on the stove before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon fillets for this recipe?
Yes, but make sure to fully thaw and pat them dry before marinating and baking to ensure even cooking and good texture.
What can I serve with baked salmon and lemon butter cream sauce?
This dish pairs well with steamed vegetables, rice, quinoa, or a fresh green salad for a balanced meal.
PrintBaked Salmon with Lemon Butter Cream Sauce Recipe
This Baked Salmon with Lemon Butter Cream Sauce is a delicious and elegant dish featuring tender, flavorful salmon fillets baked to perfection and topped with a rich, creamy lemon butter sauce. The sauce combines garlic, Dijon mustard, and lemon juice for a tangy, savory complement that enhances the natural taste of the salmon. Garnished with fresh parsley and lemon slices, it’s perfect for a healthy weeknight dinner or a special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Salmon Marinade
- 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
For the Lemon Butter Cream 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)
- ½ teaspoon ground black pepper
For Garnish
- Lemon slices for serving
Instructions
- Prepare the marinade: In a small bowl, whisk together 2 tablespoons lemon juice, olive oil, 1 minced garlic clove, and Dijon mustard to create the marinade.
- Marinate the salmon: Place the salmon fillets in a shallow dish and season them lightly with salt and ½ teaspoon black pepper. Pour the marinade over the salmon, ensuring each fillet is well coated. Let it marinate for 15-20 minutes to absorb the flavors.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the salmon.
- Bake the salmon: Arrange the marinated salmon fillets on a baking sheet lined with parchment paper or lightly greased. Bake for 12-15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- Prepare the lemon butter cream sauce: While the salmon bakes, melt the unsalted butter in a medium skillet over medium heat. Add 1 ½ tablespoons minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add cream and seasonings: Pour in the heavy cream, stir well, and let it simmer gently for 3-4 minutes to thicken slightly. Stir in the optional 1-2 tablespoons lemon juice, 1 tablespoon finely chopped parsley, and ½ teaspoon black pepper. Adjust seasoning with salt if needed.
- Serve: Place each baked salmon fillet on a plate, spoon generous amounts of the lemon butter cream sauce over the top, and garnish with fresh lemon slices and additional parsley if desired.
Notes
- To check doneness, salmon should flake easily with a fork and be opaque in the center.
- Using half and half instead of heavy cream will result in a lighter sauce with less fat.
- The lemon juice in the sauce is optional; add it to taste for more brightness.
- For a dairy-free version, substitute the butter and cream with olive oil and coconut cream, respectively.
- Leftover sauce can be refrigerated and gently reheated to serve with other dishes.
Keywords: baked salmon, lemon butter sauce, creamy salmon recipe, healthy salmon, easy salmon dinner
