Introduction

This baked salmon with lemon butter cream sauce is a simple yet elegant dish perfect for any night of the week. The tangy lemon and rich buttery sauce complement the tender salmon beautifully, making it a crowd-pleaser that’s easy to prepare.

A white dish holds four grilled salmon fillets arranged side by side, each having a golden-brown seared surface with visible grill marks and flecks of black pepper. A creamy light-yellow lemon sauce covers the bottom of the dish and partially coats the fillets, sprinkled with chopped green herbs. On the top right corner of the dish, there are two lemon wedges placed on the sauce for garnish. The dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 skinless salmon fillets, about 150 g (5 oz) each
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons old style Dijon mustard
½ teaspoon ground black pepper
Salt, to taste
¼ cup unsalted butter
1½ tablespoons garlic cloves, minced
½ cup heavy cream or half and half
1-2 tablespoons freshly squeezed lemon juice (optional)
1 tablespoon parsley, finely chopped
½ teaspoon ground black pepper
Lemon slices, for serving

Instructions

Step 1: Preheat your oven to 425°F (220°C) so it’s hot enough to give the salmon a nice, lightly browned finish.
Step 2: In a medium bowl, combine 2 tablespoons lemon juice, olive oil, minced garlic, and Dijon mustard. Stir well to create the marinade.
Step 3: Place the salmon fillets in a skillet or baking dish. Pour the marinade over them, coating each fillet thoroughly. Massage the marinade into the salmon, then season with salt and black pepper.
Step 4: Bake the salmon in the preheated oven for 10–15 minutes, depending on thickness. The salmon is done when it is opaque and flakes easily with a fork.
Step 5: While the salmon bakes, melt butter in a saucepan over low to medium heat. Add the minced garlic and sauté for about 20 seconds until fragrant but not browned.
Step 6: Pour in the cream and bring to a gentle boil. Let the sauce thicken slightly, around 3–4 minutes. Stir in lemon juice if you want extra tang.
Step 7: Remove the sauce from heat and stir in the chopped parsley. Season with salt and black pepper to taste.
Step 8: Pour the lemon butter cream sauce over the baked salmon and let it rest for 5–10 minutes to allow flavors to meld and sauce to soak in. Serve with lemon slices.

Tips & Variations

For a richer flavor, use heavy cream instead of half and half in the sauce.
Adding a pinch of smoked paprika to the marinade can give the salmon a subtle smoky depth.
If you prefer a thicker sauce, simmer the cream a little longer before adding lemon juice and parsley.
Serve with steamed vegetables or a light salad to balance the richness of the dish.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying it out. The sauce can be reheated separately on the stove over low heat, stirring frequently.

How to Serve

Three pieces of cooked salmon fillets with a light orange-pink color and a slightly crispy texture on top are placed side by side in a shallow white bowl. Each piece is covered with a pale yellow creamy sauce sprinkled with finely chopped green herbs. Around the salmon, there are bright green asparagus spears and several lemon wedges with yellow skin and juicy interiors. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon with skin on?

Yes, you can use salmon with the skin on. Just place the fillets skin-side down and adjust cooking time if needed. The skin crisps nicely when baked but remove before serving if preferred.

What can I use instead of Dijon mustard?

If you don’t have Dijon mustard, you can substitute with whole grain mustard or yellow mustard, though the flavor will be milder. Alternatively, a small amount of horseradish can add a similar tangy kick.