Baked Salmon with Lemon Butter Cream Sauce

Did you know salmon ranks among the top three most consumed fish in the United States, celebrated for its heart-healthy omega-3s and versatility? Yet, many home cooks are hesitant to attempt restaurant-style sauces at home, fearing they are too complex. The good news: this baked salmon with lemon butter cream sauce is surprisingly simple, requiring just one pan and under 40 minutes. It delivers a silky, citrusy finish that will turn any dinner into an elegant event.

With its rich, velvety lemon butter cream sauce and flaky, perfectly baked salmon, this recipe is a proven crowd-pleaser for weeknights, date nights, and holidays alike. If you’re ready to impress your family or guests with a dish that’s both comforting and luxurious, keep reading for the ultimate guide to baked salmon with lemon butter cream sauce.

Ingredients List

For this baked salmon with lemon butter cream sauce, gather the following:

• 4 (6-ounce) salmon fillets, skinless or skin-on
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)
• 1 medium lemon, thinly sliced

For the Lemon Butter Cream Sauce:

• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• ½ cup dry white wine (or low-sodium chicken stock)
• 1 cup heavy cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper, to taste

Substitution Suggestions:

• Use Greek yogurt or half-and-half for a lighter sauce
• Swap salmon for trout or cod
• Make it dairy-free with coconut cream and nutritional yeast
• Use chicken stock if you don’t have wine

Each ingredient is chosen to bring balance: richness, brightness, and aroma.

Step-by-Step Instructions

Step 1: Prep and Season the Salmon

Preheat your oven to 400°F (200°C). Line a baking dish with parchment or lightly grease it. Pat salmon fillets dry, then rub with olive oil, salt, pepper, garlic powder, and Italian herbs. Arrange lemon slices both under and on top of each fillet for extra citrus aroma.

Step 2: Bake the Salmon

Place salmon in the prepared dish and bake for 15–18 minutes, depending on thickness, until the fish flakes easily with a fork. Avoid overbaking to keep the salmon moist and tender.

Step 3: Make the Lemon Butter Cream Sauce

While the salmon bakes, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in white wine (or chicken stock) and simmer for 2–3 minutes to reduce slightly. Stir in heavy cream, lemon juice, and zest; simmer 3–4 minutes until the sauce thickens. Add Parmesan and parsley, seasoning with salt and pepper to taste.

Pro Tip: For a silkier sauce, don’t let it boil—just a gentle simmer.

Step 4: Combine and Serve

Transfer baked salmon to plates. Spoon generous amounts of lemon butter cream sauce over each fillet, ensuring plenty of sauce on the plate for dipping. Garnish with extra parsley and lemon zest if desired.

Nutritional Information

Nutrient	Per Serving (1 fillet + sauce)
Calories	480
Protein	34g
Total Fat	32g
Saturated Fat	14g
Carbohydrates	7g
Fiber	1g
Sugars	2g
Sodium	410mg

Data Insight:

• Salmon delivers heart-healthy omega-3s
• Cream sauce provides calcium and flavor
• Lemon juice adds vitamin C

Healthier Alternatives for the Recipe

• Lighten the Sauce: Use half-and-half or Greek yogurt instead of heavy cream
• Lower Sodium: Use low-sodium broth and cheese, and skip added salt
• Dairy-Free: Substitute coconut cream and skip Parmesan
• Low-Calorie: Serve with extra lemon and herbs instead of cream sauce

Serving Suggestions

• Pair with roasted asparagus, green beans, or sautéed spinach
• Serve over a bed of wild rice, quinoa, or creamy mashed potatoes
• Add a crisp green salad with lemon vinaigrette for a complete meal
• For a dinner party, present on a platter with extra lemon slices and fresh herbs

Common Mistakes to Avoid

1. Overbaking the Salmon: Check for doneness at the minimum time—salmon should flake easily and be just opaque.
2. Boiling the Sauce: Keep the cream sauce at a gentle simmer to avoid curdling.
3. Using Cold Salmon: Let fillets come to room temperature for even cooking.
4. Undersalting: Taste sauce before serving and adjust seasoning as needed.

Storing Tips for the Recipe

• Refrigerate: Store leftover salmon and sauce separately in airtight containers for up to 2 days.
• Reheat: Gently reheat sauce over low heat, stirring; warm salmon in a low oven or microwave.
• Freeze: Not recommended, as cream sauces can separate after freezing.
• Make Ahead: Prepare the sauce ahead and refrigerate; bake salmon fresh for best texture.

Conclusion

Baked salmon with lemon butter cream sauce is a restaurant-worthy meal that’s simple enough for weeknights but impressive enough for entertaining. With bright citrus, rich cream, and tender fish, this dish is guaranteed to become a staple for any seafood lover.

Give this baked salmon with lemon butter cream sauce a try and let us know your thoughts in the comments! Subscribe for more elegant and easy seafood recipes.

FAQs

Can I use frozen salmon?

Yes, thaw completely and pat dry before baking.

Do I have to use wine in the sauce?

No, low-sodium chicken or vegetable broth works well too.

What can I serve with this dish?

Try roasted veggies, rice, or a crisp salad.