Salmon is one of those dishes that feels fancy but doesn’t have to be complicated—and this recipe proves it. With just a handful of ingredients and minimal effort, you can create restaurant-quality salmon right at home. The lemon butter cream sauce adds a bright, tangy flavor that perfectly complements the rich, flaky fish. Whether you’re cooking for yourself or impressing guests, this dish is sure to be a hit.
Why You’ll Love This Recipe?
- It’s quick and easy—ready in under 30 minutes.
- The combination of creamy, zesty sauce and tender salmon is pure magic.
- It’s healthy yet indulgent, making it perfect for weeknights or special occasions.
- Customize it with your favorite herbs or spices to suit your taste buds.
Ingredients (You’ll Find the Full List Below)
- Fresh salmon fillets
- Lemon juice
- Heavy cream
#1 Prep Your Salmon
Start by preheating your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels—this helps them cook evenly and develop a nice crust. Season both sides generously with salt and pepper. If you like, sprinkle on some garlic powder or paprika for extra flavor.
#2 Bake the Salmon
Place the salmon fillets skin-side down on a baking sheet lined with parchment paper. Drizzle each piece with a little olive oil or melted butter to keep them moist while baking. Pop the tray into the oven and bake for about 12-15 minutes, depending on the thickness of the fillets. The salmon is done when it flakes easily with a fork and turns opaque throughout.
#3 Make the Lemon Butter Cream Sauce
While the salmon bakes, prepare the sauce. In a small saucepan over medium heat, melt butter until it’s golden and fragrant. Stir in fresh lemon juice, minced garlic, and heavy cream. Bring the mixture to a gentle simmer, whisking occasionally, until it thickens slightly. Add a pinch of salt and pepper to taste, along with chopped fresh parsley or dill for added freshness.
#4 Combine Everything Together
Once the salmon is cooked, transfer it to serving plates. Spoon the warm lemon butter cream sauce generously over the top of each fillet. Garnish with additional lemon slices or fresh herbs if desired. Serve immediately while everything is still hot and gooey.
Expert Tips and Tricks
- Always pat the salmon dry before cooking—it helps achieve that crispy exterior.
- Use fresh lemons for the best flavor; bottled juice just doesn’t compare.
- Don’t overcook the salmon—it should remain moist and tender, not dry.
Recipe Variations and Possible Substitutions
Feel free to switch things up based on what you’ve got in the fridge! Swap out the heavy cream for half-and-half or Greek yogurt for a lighter version. Add red pepper flakes for a spicy kick, or toss in capers for a briny twist. For a gluten-free option, ensure all ingredients are certified GF.
Serving and Pairing Suggestions
This dish pairs beautifully with simple sides like steamed asparagus, roasted potatoes, or quinoa salad. A slice of crusty bread is perfect for soaking up every last drop of that heavenly sauce. For an elegant touch, serve it alongside a mixed greens salad dressed with vinaigrette.
Storage and Reheating Tips
Store leftover salmon and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, gently warm the salmon in the oven at 350°F (175°C) for 5-7 minutes, and rewarm the sauce on the stovetop over low heat, stirring frequently.
FAQs
Q: Can I make this recipe ahead of time?
Yes, you can prep the salmon and sauce separately up to a day in advance. Just refrigerate them and reheat as needed.
Q: What if I don’t have heavy cream?
Substitute with half-and-half or whole milk for a lighter consistency, though the richness won’t be quite the same.
Q: How do I know if the salmon is cooked properly?
The salmon should flake easily with a fork and turn opaque throughout. Avoid overcooking, as it can become dry.
Q: Can I grill the salmon instead of baking it?
Absolutely! Grill the salmon over medium-high heat for 4-6 minutes per side, brushing with olive oil to prevent sticking.
Conclusion
There you have it—a delicious, healthy, and utterly satisfying meal that’s simple enough for everyday dinners yet impressive enough for company. This Easy Baked Salmon with Lemon Butter Cream Sauce is guaranteed to become a staple in your kitchen repertoire. Don’t forget to snap a picture and tag me—I’d love to see how yours turns out. Happy cooking, my friend!
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Easy Baked 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: Mediterranean / Seafood
Description
This Easy Baked Salmon with Lemon Butter Cream Sauce is a quick and elegant dish that combines tender, flaky salmon with a bright, creamy sauce infused with lemon and herbs. Perfect for a weeknight dinner or special occasion, it’s simple to make yet packed with flavor.
Ingredients
- 4 salmon fillets (6 oz each), skin-on or skinless
- Salt and pepper, to taste
- 1 tbsp olive oil (for drizzling)
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- Juice of 1 lemon (about 3 tbsp)
- Zest of 1 lemon
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Optional garnish: Fresh parsley, lemon wedges
Instructions
Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and season generously with salt and pepper on both sides. Drizzle with olive oil and place them skin-side down on a baking sheet lined with parchment paper.
Bake the salmon in the preheated oven for 12–15 minutes, depending on thickness, until it flakes easily with a fork. Remove from the oven and keep warm while you prepare the sauce.
In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds, being careful not to burn it. Stir in the heavy cream, lemon juice, and lemon zest. Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the chopped dill.
Spoon the warm Lemon Butter Cream Sauce over the baked salmon fillets. Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy this delicious and healthy meal!
Notes
- For an extra crispy skin, start baking the salmon skin-side down and finish by broiling for 1–2 minutes at the end.
- Substitute heavy cream with half-and-half or Greek yogurt for a lighter version of the sauce.
- Pair this dish with roasted vegetables, quinoa, or a fresh salad for a well-rounded meal.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 300
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg