Baked Salmon with Lemon Butter Cream Sauce – Fast & Flavorful

Baked Salmon with Lemon Butter Cream Sauce is one of those dishes that sounds fancy but secretly couldn’t be easier to whip up. It starts with tender, flaky salmon—already a weeknight dinner MVP—and ends with a creamy lemon garlic butter sauce that’s straight-up addictive. Whether you’ve got picky eaters at home, in-laws visiting, or just a serious craving for something that feels indulgent without needing a culinary degree, this salmon’s got your back.

And hey, if your idea of a “saucepan” is a coffee mug in the microwave… this recipe still works. The best part? It’s ready in under 30 minutes, so you can get dinner on the table faster than your kids can ask, “What’s for dinner?” again. If you’re trying to get more fish into your diet without the whole house smelling like a seafood shack, this lemon butter salmon will be your new go-to.

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What is Baked Salmon with Lemon Butter Cream Sauce?

Baked Salmon with Lemon Butter Cream Sauce is that middle ground between “treat yourself” and “I really need to use up what’s in the fridge.” It’s a dish made with oven-baked salmon fillets, seasoned with garlic, lemon juice, and Dijon mustard, then topped with a rich yet tangy cream sauce made with butter, heavy cream, lemon, garlic, and parsley. Think of it as the cozy sweater of seafood dishes—comforting, flavorful, and always hits the spot.

What makes this recipe shine is its balance: you get the richness of the cream, the brightness of lemon, and that buttery garlic depth, all layered over juicy salmon. It’s elegant enough to serve at a dinner party and simple enough to pull off on a Wednesday night when the dishwasher’s full and you’re down to one clean pan. Bonus? It’s naturally low in carbs and pairs beautifully with veggies or grains.

Reasons to Try Baked Salmon with Lemon Butter Cream Sauce

First of all, let’s just say this isn’t your typical “eat healthy and cry into your kale” kind of meal. Baked Salmon with Lemon Butter Cream Sauce feels special—like you put in way more effort than you actually did. That’s reason number one. Number two? It’s fast. We’re talking 25 minutes from fridge to fork. The salmon bakes while you make a quick stovetop sauce, so everything’s done at the same time. This recipe also happens to be wildly flexible.

Don’t have Dijon? Use grainy mustard. Want it extra lemony? Add a splash more juice. Kids don’t love parsley? Skip it. Plus, salmon is packed with protein and those brain-boosting omega-3s, so you’re getting health benefits without eating like a rabbit. And if you’re worried about it being “too fishy”? This lemon-butter cream sauce tames any of that. It’s creamy comfort food—without the pasta bloat.

Ingredients Needed to Make Baked Salmon with Lemon Butter Cream Sauce

For the Salmon:

• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 tablespoons old-style Dijon mustard
• 5 skinless salmon fillets (about 5 oz. each)
• ½ teaspoon ground black pepper
• Salt, to taste

For the Lemon Butter Garlic Sauce:

• ¼ cup unsalted butter
• 1½ tablespoons minced garlic
• ½ cup heavy cream (or half-and-half)
• 1–2 tablespoons lemon juice (optional, depending on how zesty you want it)
• 1 tablespoon chopped parsley
• ½ teaspoon ground black pepper
• Salt, to taste
• Lemon slices (for garnish/serving)

Instructions to Make Baked Salmon with Lemon Butter Cream Sauce

If you’ve ever felt a little nervous about cooking fish at home, you’re not alone. But this step-by-step guide is designed to walk you through every part of making Baked Salmon with Lemon Butter Cream Sauce so it feels totally manageable—even if your kitchen feels more like a snack zone than a gourmet space. Ready? Let’s dive into each delicious step!

Step 1: Preheat the Oven and Prepare Your Tools

Start your step-by-step cooking journey by preheating your oven to 425°F (220°C). Position the oven rack in the center so your salmon bakes evenly. While that’s heating, grab a baking dish or an oven-safe skillet—no need for anything fancy here. Just make sure it’s big enough to fit your salmon fillets in a single layer. This is also a good time to prep your tools: a small bowl, a whisk or fork, and a saucepan for the sauce.

Looking for tips on how to prep your kitchen like a pro? Check out this helpful prep guide for simple, efficient setup techniques.

Step 2: Make the Flavorful Marinade

In a medium bowl, whisk together 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of olive oil, 1 minced garlic clove, and 2 tablespoons of old-style Dijon mustard. This zesty combo packs a flavorful punch and gives your salmon a savory kick with a citrusy brightness. The mustard helps the marinade cling to the fish while also adding that delicious tang.

If you’re out of Dijon, you could swap in stone-ground mustard or even a bit of creamy herb dressing for a fun twist.

Step 3: Season and Coat the Salmon

Place five skinless salmon fillets (around 5 oz. each) in your baking dish. Pour the marinade over them and gently rub it in to coat each piece thoroughly. This isn’t a spa day for your salmon—but it’s close! Sprinkle ½ teaspoon of ground black pepper and a pinch of salt over the top. You want to season with purpose here—not overwhelm, just enhance.

Pro Tip: If you’re new to buying or prepping salmon, our guide to how to season and prep fish can help make it even easier.

Step 4: Bake Until Perfectly Flaky

Slide your marinated salmon into the preheated oven and bake for 10–15 minutes. Timing depends on the thickness of your fillets, but you’ll know it’s done when the salmon flakes easily with a fork and is opaque all the way through. Don’t overbake—nobody likes dry salmon! If you’re not sure, pull one piece out and gently check the center.

Want a one-pan meal idea instead? This sheet pan sticky ginger soy salmon has a similar vibe with a twist of Asian flair.

Step 5: Sauté Garlic and Build the Sauce

While the salmon’s baking, grab a saucepan and melt ¼ cup of unsalted butter over medium heat. Once melted, toss in 1½ tablespoons of minced garlic and sauté it for about 30 seconds, just until it smells fragrant—not burned. Stir gently and watch closely—garlic can go from golden to scorched in a flash.

This step is the aromatic heart of the sauce, and getting it just right will make the final dish shine.

Step 6: Add the Cream and Thicken the Sauce

Now, pour in ½ cup of heavy cream (or half-and-half if you prefer a lighter version). Bring it to a soft boil, stirring often. Let it bubble for a few minutes, until the sauce thickens just a bit—it should coat the back of a spoon but still pour easily. You’re not aiming for alfredo-thick, just lightly creamy.

Want to learn how to adjust creaminess in sauces like a pro? Visit our creamy Tuscan garlic tortellini soup for more sauce inspiration and substitution ideas.

Step 7: Finish the Sauce with Lemon and Herbs

Remove the sauce from heat and stir in 1–2 tablespoons of freshly squeezed lemon juice for brightness. Add 1 tablespoon of chopped parsley, ½ teaspoon of black pepper, and salt to taste. This step balances the rich cream with fresh, herby notes and a pop of citrus.

Not into parsley? Try fresh dill or basil—both work beautifully with salmon.

Step 8: Pour the Sauce Over the Salmon and Rest

Once your salmon is out of the oven, spoon that golden lemon butter cream sauce generously over each fillet. Let it rest for 5–10 minutes. This quick pause allows the juices to settle and the flavors to mingle. Trust us, it’s worth the wait.

Serve with lemon slices on top for a little visual flair and added zing.

Looking for more comforting meals that come together easily? You’ll love our creamy potato and leek soup as a cozy side or starter.

What to Serve with Baked Salmon with Lemon Butter Cream Sauce

Let’s be honest: the sauce is the star here, and you’re gonna want something that soaks it up like a sponge. Think roasted potatoes, a side of rice, or even crusty bread if you’re going full comfort mode. A bed of garlicky mashed cauliflower makes a great low-carb option too. On the veggie front, roasted asparagus, steamed green beans, or sautéed spinach are all excellent choices.

If you’ve got a little extra time (or energy), this mushroom-stuffed potato pancake is next-level good. Want to add some festive vibes? Try it with a glass of chilled white wine and maybe even a quick Christmas salmon twist for holidays. No matter how you plate it, this salmon fits in like a dream.

Key Tips for Making Baked Salmon with Lemon Butter Cream Sauce

Tip one: Don’t overbake the salmon! This is the number one reason fish turns out dry and sad. Start checking it at the 10-minute mark, especially if your fillets are on the thinner side. Tip two: Use fresh lemon juice. Bottled lemon juice just doesn’t hit the same. Tip three: If you want an even silkier sauce, go for heavy cream over half-and-half.

Also, don’t let the sauce boil for too long—just enough to thicken. If it separates, a quick whisk usually brings it back. And finally, make sure to rest the salmon for a few minutes before serving. It helps the juices redistribute, making every bite tender. Bonus: For an extra layer of flavor, you can sear the salmon for a minute or two before baking. It adds a beautiful crust and locks in moisture.

Storage and Reheating Tips Baked Salmon with Lemon Butter Cream Sauce

If you’ve got leftovers (lucky you), store them in an airtight container in the fridge for up to 2 days. The sauce might thicken in the fridge, but that’s nothing a splash of cream or milk can’t fix when reheating. To reheat, place the salmon and sauce in a covered oven-safe dish and warm it in a 300°F oven for about 10 minutes—or until just heated through.

You can also reheat in the microwave, but do it gently in 30-second bursts to avoid rubbery fish. Freezing is not the best idea here since cream sauces tend to separate and get grainy once thawed. So yeah, eat it fresh if you can—but it reheats well enough for a next-day lunch win.

FAQs

Can I make this dairy-free?
Sure! Swap out the cream for coconut cream and use plant-based butter. The flavor will shift a little but still be delicious.

Is this low-carb or keto-friendly?
Yep. Just watch what you serve it with. Skip the bread and potatoes if you’re counting carbs.

Can I use frozen salmon?
Absolutely. Just thaw it completely and pat dry before marinating and baking.

Can I make the sauce ahead of time?
You can—but it’s best fresh. If you do make it ahead, warm it gently and whisk it to bring it back to life.

Final Thoughts

Baked Salmon with Lemon Butter Cream Sauce is one of those easy wins that never gets old. It’s quick enough for weeknights, tasty enough for guests, and customizable enough to make it your own. Whether you’re cooking for family, friends, or just yourself, it’s the kind of meal that feels like a treat without a ton of effort. Bonus: you’ll look like a total pro pulling this out of the oven. Want more creamy, cozy, flavor-packed dinners? Check out our creamy Tuscan marry me butter beans or our viral 30-minute tomato gnocchi with burrata next. And now that your salmon game is strong? Go enjoy that well-deserved dinner moment—you’ve earned it.

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