Name: Baked Salmon with Lemon Butter Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons freshly squeezed lemon juice; 1 tablespoon olive oil; 1 garlic clove, minced; 2 tablespoons old-style Dijon mustard; 5 skinless salmon fillets (about 5 oz / 150 g 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, for extra tang); 1 tablespoon fresh parsley, finely chopped; 1/2 teaspoon ground black pepper; Lemon slices, for serving

Jump to Recipe

Baked Salmon with Lemon Butter Cream Sauce is a beautifully balanced dish that brings together the natural richness of salmon with the bright, zesty flavor of lemon and the comforting creaminess of a garlic-infused butter sauce. This recipe is ideal for both weeknight dinners and more refined occasions, offering elegance without excessive prep. The salmon is seasoned with a tangy mustard-based marinade that enhances its natural flavor while keeping it juicy and tender as it bakes.

What makes this dish especially impressive is the lemon butter cream sauce. It’s a simple blend of butter, garlic, lemon juice, cream, and herbs that transforms the salmon into something truly indulgent. A few minutes on the stove yields a luxurious sauce that perfectly complements the savory depth of the fish without overpowering it. The balance between acidity, cream, and buttery richness makes every bite feel complete.

If you’re looking for a flavorful and reliable salmon recipe that’s both healthy and decadent, this is it. You don’t need complicated techniques or hard-to-find ingredients. Just a few kitchen staples and fresh salmon fillets come together to create a restaurant-quality dish that’s easy to master and guaranteed to impress.

Why You’ll Love This Recipe

Elegant but Easy

This dish delivers restaurant-level flavor with simple techniques, making it perfect for beginners and experienced cooks alike.

Perfect Flavor Balance

The tangy lemon and Dijon marinade complements the rich salmon, while the cream sauce adds smoothness and depth.

Great for Entertaining

With its attractive presentation and bold flavor, it’s a perfect main dish for dinner parties, holidays, or special family meals.

Quick Cleanup

Baking the salmon means less mess and minimal hands-on cooking—ideal for busy weeknights.

Naturally Low-Carb

This dish is high in protein, low in carbs, and can easily fit into keto or low-carb meal plans without modification.

Ingredients

Fresh lemon juice
Olive oil
Garlic
Old-style Dijon mustard
Salmon fillets
Salt
Black pepper
Unsalted butter
Heavy cream or half and half
Parsley
Lemon slices (for serving)

Variations

Use Other Fish: Try this sauce with cod, halibut, or trout for a different take.
Add White Wine: Replace some cream with dry white wine for a sharper, more complex flavor.
Spicy Version: Add red pepper flakes or a dash of cayenne to the sauce for gentle heat.
Lighter Option: Use half-and-half instead of heavy cream to reduce richness.
Herb Infusion: Add fresh thyme or dill to the sauce for additional herbal depth.

How to Make the Recipe

Step 1: Preheat and Prepare Marinade

Preheat the oven to 375°F (190°C). In a small bowl, whisk together lemon juice, olive oil, minced garlic, and Dijon mustard to form a marinade.

Step 2: Season and Marinate the Salmon

Place the salmon fillets on a lined or greased baking sheet. Brush or spoon the marinade evenly over each fillet. Season with salt and black pepper to taste.

Step 3: Bake the Salmon

Bake the salmon for 12–15 minutes, or until the fish flakes easily with a fork and is opaque throughout. Do not overcook to retain moisture.

Step 4: Make the Lemon Butter Cream Sauce

While the salmon bakes, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in heavy cream and bring to a gentle simmer.

Step 5: Add Lemon and Finish the Sauce

Add lemon juice and ground black pepper. Stir in chopped parsley and simmer for another 1–2 minutes until slightly thickened. Remove from heat.

Step 6: Plate and Serve

Place the baked salmon on plates or a serving platter. Spoon the lemon butter cream sauce over the top and garnish with lemon slices and extra parsley if desired.

Tips for Making the Recipe

Use fresh lemon juice for the best flavor; bottled juice doesn’t offer the same brightness.
Avoid overbaking salmon—check doneness with a fork and aim for an internal temp of 135–140°F.
Let the salmon rest a couple of minutes before serving to keep juices inside.
For a smooth sauce, use room temperature cream and whisk constantly while adding.
Don’t skip the Dijon mustard—it adds subtle sharpness that balances the creaminess.

How to Serve

Serve Baked Salmon with Lemon Butter Cream Sauce alongside roasted asparagus, sautéed spinach, or a crisp green salad. For a heartier meal, pair it with mashed potatoes, wild rice, or a light pasta. It also goes well with a glass of dry white wine like Sauvignon Blanc or Pinot Grigio.

Make Ahead and Storage

Storing Leftovers

Let the salmon cool completely, then store in an airtight container in the refrigerator for up to 3 days. Store sauce separately if possible.

Freezing

Cooked salmon can be frozen for up to 2 months. Freeze the fillets and sauce separately in airtight containers or freezer bags. Thaw overnight in the fridge before reheating.

Reheating

Reheat salmon gently in the oven at 300°F, covered with foil to retain moisture. Warm the sauce on the stovetop over low heat, stirring in a little extra cream if needed to restore texture.

FAQs

Can I use skin-on salmon?

Yes, just bake skin-side down. The skin helps retain moisture and can be removed after cooking if preferred.

Is there a substitute for heavy cream?

You can use half-and-half or even full-fat coconut milk, though the flavor and consistency may vary.

Can I make this sauce without cream?

Yes, a mix of butter and white wine or broth can work, but the sauce will be thinner and less rich.

How do I know when the salmon is done?

It should flake easily with a fork and be opaque throughout. Internal temperature should reach 135–140°F.

Can I prepare the sauce ahead of time?

Yes, it can be made ahead and gently reheated before serving. Add a splash of cream if it thickens too much.

Can I grill the salmon instead?

Absolutely. Grill on medium-high heat for about 4–5 minutes per side, then top with the cream sauce.

What’s the best way to zest up the sauce?

Try adding a little lemon zest or fresh dill for added brightness and complexity.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for flavor, but bottled can be used in a pinch.

Is this dish keto-friendly?

Yes, it is naturally low in carbs and high in healthy fats and protein—great for keto and low-carb diets.

Can I double the sauce?

Definitely. If you like extra sauce for vegetables or pasta, just double all sauce ingredients accordingly.

Conclusion

Baked Salmon with Lemon Butter Cream Sauce is a flavorful, wholesome meal that balances simplicity with elegance. The combination of tender, oven-roasted salmon and a rich, tangy cream sauce delivers a satisfying experience that feels indulgent yet fresh. Whether you’re cooking for yourself, your family, or a table full of guests, this recipe is a reliable go-to that consistently impresses. With minimal prep and maximum flavor, it’s a must-try for any salmon lover looking to elevate their home cooking.