Baked Salmon with Lemon Butter Cream Sauce Recipe

This Baked Salmon with Lemon Butter Cream Sauce is a deliciously simple and elegant dish featuring tender salmon fillets baked to perfection and topped with a rich, creamy lemon butter sauce infused with garlic and fresh parsley. Perfect for a quick weeknight dinner or a special occasion, this recipe balances tangy citrus flavors with smooth creaminess, making it a crowd-pleaser that’s both flavorful and nutritious.

📝 Ingredients

• 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./150 grams each
• 1/2 teaspoon ground black pepper
• Salt, to taste
• 1/4 cup unsalted butter
• 1 1/2 tablespoons minced garlic cloves
• 1/2 cup heavy cream, or half and half
• 1-2 tablespoons freshly squeezed lemon juice, optional
• 1 tablespoon parsley, finely chopped
• Lemon slices for serving

👨‍🍳 Instructions

1. 1Preheat Oven: Preheat your oven to 425°F (220°C) with the rack placed in the center to ensure even cooking of the salmon fillets.
2. 2Prepare Marinade: In a medium bowl, combine 2 tablespoons freshly squeezed lemon juice, 1 tablespoon olive oil, and 1 minced garlic clove with 2 tablespoons old-style Dijon mustard. Mix until well combined to create a flavorful marinade.
3. 3Season Salmon: Place the 5 skinless salmon fillets into a baking skillet or dish. Pour the lemon mustard mixture over the fillets and rub it evenly to coat. Season the salmon with ½ teaspoon ground black pepper and salt to taste.
4. 4Bake Salmon: Bake the salmon fillets in the preheated oven for 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. 5Make Lemon Butter Sauce: While the salmon bakes, melt ¼ cup unsalted butter in a medium saucepan over low to medium heat. Add 1 ½ tablespoons minced garlic cloves and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
6. 6Add Cream: Pour in ½ cup heavy cream and bring the mixture to a gentle boil. Allow the sauce to thicken slightly while stirring frequently to combine flavors.
7. 7Finish Sauce: Remove the saucepan from heat and stir in 1-2 tablespoons freshly squeezed lemon juice if desired for extra tang. Garnish the sauce with 1 tablespoon finely chopped parsley and adjust seasoning with ½ teaspoon ground black pepper and salt to taste.
8. 8Serve: Once the salmon is baked, pour the warm lemon butter garlic sauce evenly over the fillets. Let the dish rest for 5-10 minutes to allow the flavors to meld. Serve with fresh lemon slices on the side for garnish and a bright citrus finish.