There is something truly special about a perfectly cooked salmon fillet bathed in a rich, velvety lemon butter cream sauce. The Baked Salmon with Lemon Butter Cream Sauce Recipe is one of my all-time favorite dishes to prepare when I want to impress without stress. It brings together the bright, refreshing zing of lemon with the comforting smoothness of butter and cream, enhancing the moist, tender salmon with layers of flavor that melt in your mouth. Whether you’re cooking a weeknight dinner or hosting friends, this recipe promises a restaurant-quality experience right from your oven.
Ingredients You’ll Need
The magic behind this Baked Salmon with Lemon Butter Cream Sauce Recipe lies in its simple but essential ingredients. Each one plays a vital role, from the flaky texture of the salmon to the tangy brightness of lemon, and the luscious creaminess of the sauce that ties everything together beautifully.
- 5 skinless salmon fillets (about 5 oz each): Fresh, high-quality salmon ensures a moist and flaky final dish.
- 2 tablespoons lemon juice: Adds zesty brightness that cuts through the richness.
- 1 tablespoon olive oil: Helps marinade soak in evenly while keeping the salmon moist during baking.
- ¼ cup unsalted butter: The base of the sauce, providing smooth richness without overpowering.
- ½ cup heavy cream: Creates that luscious, silky texture that defines the cream sauce.
- 1 minced garlic clove: A small hit of garlic adds fragrant warmth to both marinade and sauce.
- 2 tablespoons old-style Dijon mustard: Offers subtle tanginess and complexity in the marinade.
- ½ teaspoon ground black pepper: Enhances the overall flavor with gentle heat.
- Salt (to taste): Essential for balancing and highlighting all other flavors.
- Optional: 1-2 tablespoons freshly squeezed lemon juice: For extra zing in the sauce if desired.
- 1 tablespoon parsley (finely chopped): Adds a fresh herbal note and a pop of green color.
- Lemon slices for serving: A pretty, aromatic garnish that ties the whole dish together.
How to Make Baked Salmon with Lemon Butter Cream Sauce Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 425°F (220°C). This high temperature is perfect for baking salmon quickly so that it stays tender, juicy, and flaky on the inside with just a slight crisp on the outside.
Step 2: Marinate the Salmon
In a bowl, combine the lemon juice, olive oil, minced garlic, and Dijon mustard. This marinade is light yet flavorful, infusing the salmon with tangy brightness and a subtle garlic kick. Let the salmon fillets soak in this mixture for at least 15 minutes—this step is key to building layers of flavor that will shine through after baking.
Step 3: Bake the Salmon
Place the marinated salmon fillets on a baking sheet. Season them generously with salt and black pepper to bring out their natural taste. Pop the tray into the hot oven and bake for 10 to 15 minutes. You’ll know the salmon is done when it flakes easily with a fork but still looks moist and tender.
Step 4: Prepare the Lemon Butter Cream Sauce
While the salmon is baking, heat the unsalted butter in a saucepan over medium heat. Add the minced garlic and sauté it gently until fragrant—this step fills your kitchen with an irresistible aroma. Slowly pour in the heavy cream and let the sauce simmer, stirring occasionally until it thickens just enough to coat the back of a spoon.
Step 5: Finish the Sauce
If you love an extra pop of citrus, now is the time to stir in the optional freshly squeezed lemon juice. Finally, fold in the finely chopped parsley for freshness and a gorgeous splash of green. This sauce is rich but balanced, with the lemon helping to keep it vibrant and light.
Step 6: Serve and Enjoy
To serve, spoon generous amounts of the luscious lemon butter cream sauce right over the baked salmon fillets. The sauce perfectly complements the tender fish, creating a harmony of flavors that feels both indulgent and refreshing. Now, dig in and savor every bite!
How to Serve Baked Salmon with Lemon Butter Cream Sauce Recipe
Garnishes
A sprinkle of fresh parsley and a few thinly sliced lemon rounds are all you need. They brighten the dish visually and provide a clean citrus aroma that awakens your palate before the first forkful.
Side Dishes
This dish pairs wonderfully with simple steamed vegetables like asparagus or green beans. Garlic roasted potatoes or fluffy rice pilaf are also fantastic options, soaking up the extra cream sauce with every bite. The key is to keep sides relatively light to allow the salmon and sauce to take center stage.
Creative Ways to Present
For a dazzling presentation, try plating each fillet on a bed of sautéed spinach or quinoa tossed with lemon zest. Drizzle the sauce artistically over and around the fish, and finish with a small sprinkle of finely chopped herbs. It makes for an elegant, restaurant-style look that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the baked salmon and sauce in an airtight container and store it in the refrigerator. Consume within 2 days to enjoy the best texture and flavor. Be gentle when reheating to avoid drying out the fish.
Freezing
While it’s best to enjoy this dish fresh, you can freeze cooked salmon without the cream sauce up to 1 month. Wrap each fillet tightly in plastic wrap and place in a freezer-safe bag. Prepare a fresh sauce when ready to serve after thawing.
Reheating
Reheat gently in a low oven (about 275°F/135°C) or warm on the stovetop over low heat. Pour the sauce over the salmon just before serving to keep it creamy and fresh-tasting. Avoid microwaving, which can cause the fish to become rubbery.
FAQs
Can I use salmon with skin on for this recipe?
Absolutely! Keeping the skin on helps lock in moisture and adds a delightful crispy texture when baked properly. Just place the salmon skin-side down on the baking sheet.
Is there a substitute for heavy cream in the sauce?
For a lighter alternative, you can use half-and-half or full-fat coconut milk. The sauce won’t be quite as rich but will still be delicious with the lemon butter base.
How do I know when the salmon is perfectly cooked?
Look for opaque flesh that flakes easily when tested with a fork but still feels moist. Baking times can vary depending on thickness, so keep an eye after 10 minutes to avoid overcooking.
Can I prepare the sauce ahead of time?
Yes, you can make the lemon butter cream sauce ahead and gently reheat it before serving. Just stir well and add a splash of cream or milk if it thickens too much during storage.
What wines pair well with this dish?
A crisp Sauvignon Blanc or a lightly oaked Chardonnay complements the buttery lemon sauce and salmon beautifully, elevating the meal to a special occasion.
Final Thoughts
I truly can’t recommend this Baked Salmon with Lemon Butter Cream Sauce Recipe enough for anyone looking to enjoy a spectacular home-cooked meal without fuss. It’s straightforward yet impressive, bursting with bright and creamy flavors that feel comforting and fresh all at once. Give it a try—you might just find yourself making it again and again as a new beloved classic in your recipe collection!
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Baked Salmon with Lemon Butter Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Baked Salmon with Lemon Butter Cream Sauce recipe offers a deliciously tender and flaky salmon fillet infused with zesty lemon and garlic flavors, topped with a rich, creamy lemon butter sauce. Perfectly baked to retain moisture and paired with a smooth, tangy cream sauce, this dish is easy to prepare and impressive for any dinner occasion.
Ingredients
Salmon Marinade
- 5 skinless salmon fillets (about 5 oz each)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 minced garlic clove
- 2 tablespoons old-style Dijon mustard
- Salt (to taste)
- ½ teaspoon ground black pepper
Lemon Butter Cream Sauce
- ¼ cup unsalted butter
- ½ cup heavy cream
- 1 minced garlic clove
- Optional: 1-2 tablespoons freshly squeezed lemon juice
- 1 tablespoon parsley (finely chopped)
For Serving
- Lemon slices
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the salmon.
- Marinate Salmon: In a bowl, combine lemon juice, olive oil, minced garlic, and Dijon mustard to create the marinade. Coat the salmon fillets thoroughly and let them marinate for at least 15 minutes to absorb the flavors.
- Bake Salmon: Place the marinated salmon fillets on a baking sheet. Season with salt and ground black pepper. Bake in the preheated oven for 10-15 minutes until the salmon is flaky and cooked through.
- Prepare Sauce: While the salmon bakes, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté until fragrant but not browned. Pour in the heavy cream and cook gently until the sauce thickens slightly, stirring occasionally.
- Finish Sauce: Remove the sauce from heat. Stir in the optional freshly squeezed lemon juice for an extra tang and mix in finely chopped parsley for freshness and color.
- Serve: Plate the baked salmon fillets and generously spoon the lemon butter cream sauce over them. Garnish with lemon slices and extra parsley if desired. Serve immediately and enjoy your dish!
Notes
- Marinating the salmon enhances its flavor and keeps it moist during baking.
- Do not overcook the salmon; it should flake easily but remain tender.
- The optional lemon juice in the sauce adds brightness but can be adjusted to taste.
- Fresh parsley adds color and a mild herbaceous note; you can substitute with dill if preferred.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
