This Baked Salmon with Lemon Butter Cream Sauce comes together in about 30 minutes and is baked in just one skillet for a quick and easy weeknight dinner that your family will love! Switch up the sides to suit your taste, or use this recipe to clean out the fridge with whatever veggies you have on hand, it’s that versatile!
Ingredients Breakdown
Let’s talk about what you need to whip up this delicious dish. Don’t worry! I’ll break it down for you, and I’ll even give you some substitutions along the way.
- 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 each)
- 1/2 teaspoon ground black pepper
- Salt (to taste)
- 1/4 cup unsalted butter
- 1 1/2 tablespoons minced garlic
- 1/2 cup heavy cream
- 1-2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon parsley (finely chopped)
- Lemon slices for serving
Let’s Get Cooking!
So, you’ve got all your ingredients gathered, now let’s get down to business! Here’s how to make this fabulous salmon.
Preheat your oven to 425°F (220°C). This is crucial to getting that perfect cooked salmon with a little bit of crispy edges!
In a bowl, mix together the lemon juice, olive oil, minced garlic, and Dijon mustard. The scents will start to mingle beautifully. Gotta love that!
Coat the salmon fillets with the marinade and season with black pepper and salt. Rub it in, make sure every ounce of salmon gets that flavor!
Place the marinated salmon in a skillet or baking dish and bake for about 10-15 minutes. You’ll want that fish to flake easily with a fork but not overcook it!
Meanwhile, melt butter in a saucepan over low-medium heat. Let it get bubbly, but we don’t want to brown it just yet…
Add the minced garlic to the melted butter until fragrant. Oh man, that smell!
Stir in the heavy cream, bringing it to a gentle boil until it thickens slightly. Stir occasionally to prevent sticking!
Add more lemon juice if desired. Have a taste and see, this part is all about your personal preference!
Once the salmon is cooked, pour the sauce over the fillets and let it rest for 5-10 minutes before serving. Trust me, it makes a difference!
Why I Love This Recipe
This Baked Salmon with Lemon Butter Cream Sauce is my go-to recipe when I want something that feels fancy but is unbelievably easy to make. Comfort food at its finest, it’s a beautiful dish that I know my whole family enjoys. And the best part is? You can use whatever you have on hand. Seriously, if you’re like me and always want to clear out the fridge, this is the perfect recipe!
If you loved this salmon recipe, be sure to check out my Salmon with Mango Salsa, my Honey Garlic Salmon Bites, or my Potato and Salmon Fish Cakes!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes! Seriously, it’s a lifesaver on those busy weeknights when you want something nutritious but flavorful.
One Pot Wonder
Minimal cleanup required! You can whip up the marinade, bake your salmon, and make that creamy sauce all in one pot. Score!
Crowd-Pleaser
The whole family will love it. My kids? They devour the salmon like it’s candy! You know it’s a hit when they ask for seconds (and sometimes even thirds).
Customizable
Use whatever ingredients you have! Switch up the sides or add some seasonal vegetables on the side. Love asparagus? Toss that in!
Comfort Food
Loaded with tons of flavor! The rich buttery sauce over the tender salmon is pure heaven. Trust me, you’ll want this on repeat.
How to Serve This Salmon
Serving Suggestions
You can pair this baked salmon with steamed broccoli, wild rice, or even a fresh garden salad to round out your meal. Really, the options are endless!
Storage
Leftovers can be refrigerated for about 2-3 days. Just keep them in an airtight container, and they’ll stay fresh enough for your next meal!
Reheating Instructions
The best way to reheat the salmon is by using the oven. Just pop it back into a preheated oven at 350°F for about 10 minutes, or until warmed through.
Freezer Friendly?
You can freeze the baked salmon! Just wrap it well in foil or plastic wrap, and it’ll keep in the freezer for up to two months. Just make sure to thaw it in the fridge before reheating!
And voila! You’ve got yourself a Baked Salmon with Lemon Butter Cream Sauce that’s delectable and a huge hit with everyone at the dinner table. With minimal prep and the ability to switch things up depending on what you’ve got, this recipe is sure to become a staple in your weeknight rotation. Happy cooking! Follow us on Pinterest for daily meal inspiration!
Baked Salmon with Lemon Butter Cream Sauce
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a bowl, mix together the lemon juice, olive oil, minced garlic, and Dijon mustard.
- Coat the salmon fillets with the marinade and season with black pepper and salt.
- Place the marinated salmon in a skillet or baking dish and bake for about 10-15 minutes.
- Meanwhile, melt butter in a saucepan over low-medium heat.
- Add the minced garlic to the melted butter until fragrant.
- Stir in the heavy cream, bringing it to a gentle boil until it thickens slightly.
- Add more lemon juice if desired.
- Once the salmon is cooked, pour the sauce over the fillets and let it rest for 5-10 minutes before serving.