Baked Salmon with Lemon Butter Cream Sauce Recipe

Few dishes strike the perfect balance between healthful and indulgent quite like Baked Salmon with Lemon Butter Cream Sauce. The tender, flaky fish pairs harmoniously with a luxurious sauce that combines the brightness of lemon with the richness of cream and butter. Whether you’re planning a romantic dinner, impressing dinner guests, or looking for a high-protein weeknight meal, this dish is a guaranteed hit.

Why You’ll Love This Recipe

• Elegant but easy: Great for dinner parties or weeknight meals.

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• Healthy yet indulgent: Salmon provides heart-healthy fats while the creamy sauce adds richness.

• Customizable: Add herbs, veggies, or spices to suit your taste.

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• One-pan friendly: Minimal cleanup with a smart baking and sauté combo.

• Meal prep-worthy: Cooks quickly and reheats beautifully.

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 400°F (200°C).

2. Line a baking sheet with parchment paper or lightly grease a baking dish.

3. Pat salmon fillets dry with paper towels.

4. Drizzle olive oil or melted butter over the salmon and rub to coat evenly.

5. Season both sides with salt, pepper, garlic powder, and paprika.

6. Place thin lemon slices on top of each fillet for extra citrus flavor.

Step 2: Bake the Salmon

1. Arrange the salmon fillets on the baking sheet, skin-side down if using skin-on.

2. Bake for 12–15 minutes, depending on the thickness of your fillets.

   • The internal temperature should reach 125–130°F (52–54°C) for medium doneness.

3. Remove from the oven and let rest for 2–3 minutes.

Step 3: Make the Lemon Butter Cream Sauce

1. While the salmon bakes, melt butter in a skillet over medium heat.

2. Add minced garlic and sauté for 30–60 seconds, until fragrant but not browned.

3. Pour in the white wine (or broth) and bring to a gentle simmer. Let it reduce by half, about 3–5 minutes.

4. Stir in the cream and reduce heat to low. Simmer for 3–4 minutes until slightly thickened.

5. Add lemon juice, zest, Parmesan (if using), and a pinch of salt and pepper.

6. Stir until smooth and silky. Adjust seasoning to taste.

Step 4: Assemble and Serve

1. Plate the salmon fillets.

2. Spoon a generous amount of the lemon butter cream sauce over each.

3. Garnish with fresh herbs and extra lemon zest if desired.

4. Serve immediately with your favorite sides.

Suggested Side Dishes

Pair this dish with a variety of sides to create a balanced, restaurant-quality meal:

Veggie Sides:

• Roasted asparagus with garlic and lemon

• Steamed green beans or broccolini

• Sautéed spinach with shallots

Carbs:

• Garlic mashed potatoes

• Lemon herb rice pilaf

• Buttery orzo or couscous

Light Options:

• Mixed greens salad with vinaigrette

• Cucumber and dill yogurt salad

• Cauliflower mash (for a low-carb alternative)

Flavor Variations

1. Lemon Dill Sauce

Add a teaspoon of chopped fresh dill into the sauce for a Nordic twist. Salmon and dill are a classic pairing!

2. Spicy Cream Sauce

Stir in a pinch of red pepper flakes or a touch of cayenne for a little heat that contrasts beautifully with the creaminess.

3. Capers and Tomato Finish

Toss in a handful of capers and cherry tomato halves at the end of sauce cooking for a briny, tangy pop.

4. Herbed Butter Topping

Use compound butter (butter mixed with herbs and lemon zest) to finish instead of cream for a simpler version.

Make-Ahead and Storage Tips

• Make Ahead: Bake the salmon and make the sauce separately a few hours in advance. Reheat gently before serving.

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Salmon can be frozen, though the cream sauce may separate. If freezing, store sauce and fish separately.

• Reheat: Reheat in a low oven or gently in a pan with a splash of broth or cream to maintain sauce texture.

Wine Pairings

• White wines like Chardonnay, Sauvignon Blanc, or Pinot Grigio work well with the creamy, citrusy notes.

• Sparkling wine or Champagne enhances the lemon flavor and cuts through the richness.

Cooking Tips for Perfect Baked Salmon

• Room Temp Salmon: Take it out of the fridge 15 minutes before baking for even cooking.

• Don’t overcook: Salmon continues cooking after it’s removed from the oven. Slightly underbake for juicy results.

• Use a thermometer: It’s the best way to avoid overcooked fish.

• Line the pan: Parchment paper prevents sticking and makes cleanup a breeze.

• Flavor the sauce last: Add lemon juice and zest off heat to avoid bitterness from overcooking the citrus.

Common Questions (FAQ)

Can I use frozen salmon?

Yes, just thaw it fully before baking and pat dry to avoid soggy results.

What type of salmon works best?

Atlantic salmon is rich and fatty, while sockeye is leaner and more intense in flavor. Both work beautifully.

Can I grill the salmon instead?

Absolutely! Grill on medium heat for 4–5 minutes per side, then top with warm sauce.

Is the sauce keto-friendly?

Yes—this creamy sauce fits well into a low-carb or ketogenic diet when paired with non-starchy vegetables.

Conclusion

Baked Salmon with Lemon Butter Cream Sauce is one of those rare dishes that’s both deeply satisfying and delightfully simple. With a bright, tangy cream sauce draped over perfectly baked salmon, each bite is a testament to how good home cooking can be. Whether you’re celebrating or just craving something indulgent yet nutritious, this dish delivers on every front.