Baked Salmon with Lemon Butter Cream Sauce Recipe
This elegant baked salmon recipe features tender, flaky salmon fillets marinated in a zesty lemon and Dijon mustard blend, then baked to perfection. Topped with a luscious homemade lemon butter cream sauce infused with garlic and fresh parsley, this dish is perfect for a sophisticated yet easy dinner that combines bright citrus flavors with rich, creamy textures.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Salmon Marinade
- 5 salmon fillets (skinless), about 150 g / 5 oz each
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 minced garlic clove
- 2 tablespoons old style Dijon mustard
- ½ teaspoon ground black pepper
- Salt, to taste
Lemon Butter Cream Sauce
- ¼ cup unsalted butter
- 1½ tablespoons minced garlic cloves
- ½ cup heavy cream or half and half
- 1–2 tablespoons freshly squeezed lemon juice (optional)
- 1 tablespoon finely chopped fresh parsley
- ½ teaspoon ground black pepper
- Salt, to taste
- Lemon slices, for serving
Instructions
- Preheat your oven: Set your oven to 425°F (220°C) to ensure it is hot enough for the salmon to develop a lightly browned, flavorful crust while baking.
- Mix up the marinade: In a medium bowl, combine lemon juice, olive oil, minced garlic, and Dijon mustard. Stir well to create a flavorful marinade.
- Prep the salmon: Place the salmon fillets in a baking dish or skillet. Pour the marinade over the fillets, coating each one thoroughly. Massage the marinade gently into the salmon. Season with salt and ground black pepper to taste.
- Bake: Bake the salmon in the preheated oven for 10-15 minutes, depending on fillet thickness. The salmon should turn opaque and flake easily when done.
- Make the sauce: While the salmon bakes, melt unsalted butter in a medium saucepan over low to medium heat. Add minced garlic and sauté for about 20 seconds until fragrant but not browned. Pour in the heavy cream, bring to a gentle boil, and let the sauce thicken slightly, about 3-4 minutes. Stir in lemon juice if a tangier sauce is desired.
- Finish with parsley: Remove the sauce from heat, stir in finely chopped parsley, and season with salt and pepper to taste.
- Serve: Pour the warm lemon butter cream sauce over the baked salmon fillets. Let rest for 5-10 minutes to allow the flavors to meld beautifully before serving. Garnish with lemon slices as desired.
Notes
- Choose fresh, high-quality salmon fillets for the best flavor and texture.
- Do not overbake the salmon; it should remain moist and tender.
- You can substitute half and half for heavy cream in the sauce for a lighter option.
- Add extra lemon juice to the sauce for a more pronounced citrus flavor.
- Garlic can be adjusted according to taste preferences.
- Leftover sauce can be refrigerated and gently reheated for another meal.
Keywords: baked salmon, lemon butter sauce, creamy salmon, healthy dinner, easy seafood recipe, garlic lemon sauce
