Baked Salmon with Lemon Butter Cream Sauce – Fast & Flavorful
This Baked Salmon with Lemon Butter Cream Sauce is tender, flaky, and bursting with flavor. The creamy, garlicky lemon sauce adds just the right amount of richness and zest. Perfect for both weeknights and special occasions!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
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
1. Preheat your oven to 425°F /220°C with the rack in the center.
2. In a medium bowl combine 2 tablespoons freshly squeezed lemon juice, 1 tablespoon olive oil, 1 minced garlic clove and 2 tablespoons old-style Dijon mustard. Mix well.
3. Place 5 skinless salmon fillets into the skillet, pour the mixture over salmon fillets and rub. Season with ½ teaspoon ground black pepper and salt. Bake for 10-15 minutes in the preheated oven.
4. In the meantime, melt ¼ cup unsalted butter in a medium saucepan over low-medium heat. Add 1 ½ tablespoons minced garlic cloves and sauté until fragrant, about 30 seconds.
5. Pour in ½ cup heavy cream and bring to a boil. The sauce should thicken a little bit.
6. Take off the heat and stir in 1-2 tablespoons freshly squeezed lemon juice if using. Garnish with 1 tablespoon parsley and season with ½ teaspoon ground black pepper and salt to your liking.
7. Pour the sauce over the baked salmon and allow to rest for 5-10 minutes.
8. Serve with lemon slices for serving. Enjoy!
Notes
Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
Reheat gently in the oven or microwave to keep the salmon moist.
Freezing is not recommended as the cream sauce may separate and affect the texture.