If you are looking for a dish that feels elegant yet is incredibly simple to prepare, this Baked Salmon with Lemon Butter Cream Sauce – Quick & Delicious Recipe will become your new favorite. It combines tender, flaky salmon with a luscious, tangy lemon butter cream sauce that perfectly balances richness and zest. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe hits all the right notes—comfort, flavor, and that wow factor without wasting your precious time.
Ingredients You’ll Need
Every ingredient here plays a vital role in creating a dish that tastes fresh, creamy, and satisfying. These simple yet essential components work together to give the salmon its decadent sauce and beautiful golden finish.
- 4 salmon fillets (6 ounces each): Choose fresh, high-quality fillets for the best texture and flavor.
- 1 tablespoon olive oil: Helps to keep the salmon moist and adds a subtle fruity note.
- Salt and black pepper to taste: Essential for seasoning and enhancing natural flavors.
- 2 tablespoons unsalted butter: Creates a rich base for the creamy lemon sauce.
- 3 garlic cloves minced: Infuses the sauce with savory warmth and depth.
- 1 cup heavy cream: Provides a velvety texture and rich body to the sauce.
- 1/3 cup chicken broth: Balances the creaminess with savory notes and adds moisture.
- 1/4 cup freshly squeezed lemon juice: Gives the sauce a vibrant, tangy brightness.
- 1 teaspoon lemon zest: Adds an extra burst of citrus aroma and flavor.
- 1/4 teaspoon crushed red pepper flakes (optional): Offers a subtle kick for those who love a bit of heat.
- 2 tablespoons grated Parmesan cheese: Melts into the sauce to add depth and a hint of nuttiness.
- 1 tablespoon chopped fresh parsley: A fresh, herbal finish that adds color and brightness.
How to Make Baked Salmon with Lemon Butter Cream Sauce – Quick & Delicious Recipe
Step 1: Prepare and Bake the Salmon
Start by preheating your oven to 400°F (200°C). While it’s warming up, line a baking sheet with parchment paper or lightly grease a baking dish to ensure the salmon doesn’t stick. Place the salmon fillets on the sheet, drizzle with olive oil, and season each piece generously with salt and black pepper. Pop the tray into the oven and bake for about 12 to 15 minutes. The salmon should flake easily with a fork when it’s perfectly cooked—moist but firm.
Step 2: Make the Lemon Butter Cream Sauce
While the salmon is baking, melt your unsalted butter in a skillet over medium heat. Once the butter is gently bubbling, add the minced garlic and sauté for just a minute until fragrant—this step wakes up the flavors without burning the garlic. Next, pour in the heavy cream, chicken broth, freshly squeezed lemon juice, and lemon zest. Stir everything together and let it come to a gentle simmer. At this point, sprinkle in the crushed red pepper flakes if you want a little extra warmth. Let the sauce simmer for 4 to 5 minutes, stirring occasionally until it thickens slightly and becomes glossy.
Step 3: Finish the Sauce and Plate
After the sauce has thickened, stir in the grated Parmesan cheese. This will melt smoothly into the sauce, adding a lovely complexity. Cook for another 1 to 2 minutes until fully combined and creamy. Take the skillet off the heat and set it aside. Once your salmon is done, generously spoon this dreamy lemon butter cream sauce over each fillet. Finish it off with a sprinkle of fresh chopped parsley for a pop of color and freshness. Serve immediately for the ultimate experience.
How to Serve Baked Salmon with Lemon Butter Cream Sauce – Quick & Delicious Recipe
Garnishes
Simple garnishes make all the difference here. A little extra chopped fresh parsley or a few lemon slices alongside your plated salmon bring a lovely visual appeal and reinforce that bright citrus flavor. For a bit of crunch, you could also sprinkle some toasted pine nuts or slivered almonds on top—these add texture contrast that’s delightfully unexpected.
Side Dishes
This salmon pairs perfectly with steamed or roasted vegetables like asparagus, green beans, or broccoli. For a cozy meal, creamy mashed potatoes or fluffy rice provide a great canvas to soak up the luscious lemon butter cream sauce. If you want a lighter finish, a crisp side salad with a tangy vinaigrette plays well against the creamy sauce.
Creative Ways to Present
For a dinner party, serve the salmon fillets on a bed of sautéed spinach or quinoa, then drizzle the sauce artistically around the plate. Another fun idea is to spoon the sauce into small ramekins as an option for dipping alongside the salmon, encouraging your guests to customize every bite. Bright edible flowers or microgreens can add a stunning touch if you want your plate to look as amazing as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. The sauce may thicken when chilled, so gently reheat to restore its creamy consistency before serving again.
Freezing
While salmon freezes well, this creamy lemon sauce is best made fresh. You can freeze the cooked salmon fillets separately in freezer-safe bags for up to 1 month. Thaw overnight in the refrigerator and reheat gently, then prepare the sauce fresh to preserve its bright flavor and texture.
Reheating
Warm the salmon in a low oven or microwave on a gentle setting to avoid drying it out. Reheat the sauce slowly on the stovetop over low heat, stirring often, and add a splash of cream or broth if it thickened too much. Pour the warm sauce over the salmon just before serving for the best results.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works fine as long as you thaw it completely before cooking. Pat the fillets dry to help get a nice, golden finish and prevent steaming in the oven.
What can I substitute for chicken broth in the sauce?
White wine is a fantastic alternative that adds a delicate acidity and depth to the sauce. If you prefer a non-alcoholic option, vegetable broth works well too.
Is this sauce spicy because of the red pepper flakes?
The crushed red pepper flakes add just a mild hint of heat that balances the creaminess and citrus. If you’re sensitive to spice, you can leave them out without sacrificing flavor.
Can I make this recipe dairy-free?
To make a dairy-free version, use a non-dairy butter substitute and coconut cream instead of heavy cream. Note that this may slightly change the sauce’s flavor and texture.
How do I know when the salmon is cooked perfectly?
Salmon is done when it flakes easily with a fork but still feels moist inside. Overcooking will dry it out, so keep an eye on the cooking time and thickness of your fillets.
Final Thoughts
This Baked Salmon with Lemon Butter Cream Sauce – Quick & Delicious Recipe is exactly the kind of dish that makes you feel like you’ve whipped up something truly special without any fuss. The balance of buttery richness, fresh citrus zing, and tender salmon fillet is just unbeatable. I can’t wait for you to try it and add this gem to your rotation—it’s comfort food elevated in the best way possible.
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Baked Salmon with Lemon Butter Cream Sauce – Quick & Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This quick and delicious baked salmon recipe features tender salmon fillets topped with a rich and tangy lemon butter cream sauce. Perfect for a healthy weeknight dinner, this dish offers a delightful blend of creamy, zesty flavors with minimal prep and cooking time.
Ingredients
Salmon
- 4 salmon fillets (6 ounces each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Lemon Butter Cream Sauce
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/3 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat and prepare salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a baking dish. Arrange the salmon fillets on the sheet, drizzle them evenly with olive oil, and season to taste with salt and black pepper.
- Bake the salmon: Bake the salmon in the preheated oven for 12–15 minutes, or until the flesh flakes easily with a fork, indicating it is cooked through.
- Make the lemon butter cream sauce: While the salmon bakes, melt the unsalted butter in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Then pour in the heavy cream, chicken broth, freshly squeezed lemon juice, and lemon zest. Stir to combine and bring to a gentle simmer.
- Simmer and thicken the sauce: Add crushed red pepper flakes if desired for a hint of heat. Simmer the sauce for 4–5 minutes, stirring occasionally, until it slightly thickens. Stir in the grated Parmesan cheese and continue cooking for another 1–2 minutes until the sauce is smooth and creamy. Remove from heat.
- Serve: Once the salmon is done baking, spoon the warm lemon butter cream sauce generously over each fillet. Garnish with chopped fresh parsley and serve immediately for best flavor and texture.
Notes
- Serve this salmon with steamed vegetables, mashed potatoes, or rice for a complete meal.
- You can substitute chicken broth with white wine to enhance the flavor of the sauce.
- This lemon butter cream sauce also pairs wonderfully with shrimp or other white fish varieties.
