Baked Salmon Lemon Butter

Baked Salmon with Lemon Butter Cream Sauce is a dish that transforms simple ingredients into something unforgettable. Each bite delivers flaky salmon coated in a velvety sauce rich with the brightness of lemon and the depth of garlic. Whether for a weeknight dinner or a meal to impress guests this recipe will join your rotation for good reason.

My family requests this salmon every time we gather for Sunday meals. The first time I made it everyone wanted to know the secret to such silky sauce.

Ingredients

• Salmon fillets: select the freshest thick pieces with vibrant color for best texture and flavor
• Olive oil: helps keep the salmon moist and adds gentle richness
• Garlic: enhances both the salmon and the sauce with savory depth use plump fresh cloves for best results
• Salt and pepper: simple seasoning that lets the other flavors shine
• Fresh lemon juice and zest: brings brightness and tang always choose unwaxed lemons for zest
• Heavy cream: forms the lush sauce foundation pick cream with a clean simple ingredient list for pure flavor
• Unsalted butter: the key to a silky sauce quality matters so use the freshest possible
• Fresh parsley or dill for garnish: adds color and a pop of herbal freshness flat-leaf parsley has the brightest taste while dill is classic with salmon

Step-by-Step Instructions

Prep the Oven

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius and prepare your baking dish with a little oil or parchment so cleanup is easy

Season and Arrange the Salmon

Dry salmon fillets with a towel lay them in your dish and brush with olive oil add salt pepper and half the minced garlic pressing gently so the flavors cling to each fillet

Bake to Perfection

Let the salmon bake for about twelve to fifteen minutes until a fork easily flakes the thickest part and the flesh turns opaque pink

Build the Lemon Butter Cream Sauce

Embrace the scent of garlic as you melt butter in a saucepan then add the rest of your garlic and cook gently for a minute until just fragrant

Create Sauce Magic

Add fresh lemon juice and zest then lower the heat pour in heavy cream and whisk slowly simmering for two to three minutes until the sauce thickens and becomes silky

Finish and Serve

Take the salmon out of the oven spoon generous amounts of warm lemon butter cream sauce over each fillet and scatter fresh parsley or dill to serve at once

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I always look forward to the lemony fragrance as I zest the fruit for this recipe it brings back memories of spring garden parties with my friends passing around platters of salmon. My youngest once called it my happiest sauce and I have to agree there is something truly special about the way lemon and cream unite.

Storage Tips

Let leftover salmon and sauce cool completely then transfer to an airtight container and refrigerate for up to two days. When reheating do so gently over low heat or in the microwave at half power to keep the sauce from separating.

Ingredient Substitutions

If you do not have heavy cream you can use half and half or whole milk stirred with a little cornstarch to thicken. For a dairy free version coconut cream works well and still offers silkiness. Fresh herbs can be swapped try chives for a mild onion note or tarragon for a slightly sweet twist.

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Serving Suggestions

This salmon and sauce pair perfectly with light grains like rice or quinoa. Steamed green beans or roasted asparagus balance the rich sauce. Crusty bread is always welcome for scooping up any lemon butter left on the plate.

Cultural and Historical Context

Salmon and creamy butter sauces are a classic pairing in Northern Europe especially in French and Scandinavian kitchens where fresh fish is abundant. Lemon adds brightness that is prized in coastal recipes making this dish both timeless and rooted in tradition.

Recipe FAQs

→ Can I use frozen salmon for this dish?

Yes, frozen salmon can be used if fully thawed and patted dry before seasoning and baking to maintain proper texture and cooking.

→ What is a good substitute for heavy cream in the sauce?

Half-and-half or milk mixed with a small amount of cornstarch works well to keep the sauce creamy yet lighter.

→ How can I tell when the salmon is perfectly cooked?

The salmon is done when it flakes easily with a fork and reaches an internal temperature around 145°F (63°C).

→ How long can I store leftover lemon butter sauce?

Store it in an airtight container in the refrigerator for up to two days. Reheat gently to prevent separation.

→ What side dishes complement this salmon best?

Steamed vegetables, grains like rice or quinoa, and crusty bread for soaking up the sauce are excellent choices.

→ Can I bake vegetables alongside the salmon?

Yes, asparagus, cherry tomatoes, or zucchini can be baked together on the same sheet pan for a convenient meal.