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Baked salmon with lemon butter cream sauce plated with fresh parsley and lemon slices

Baked Salmon with Lemon Butter Cream Sauce

Tender, flaky salmon fillets baked to perfection and topped with a rich, garlicky lemon butter cream sauce. Restaurant-quality results in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Medium bowl
  • Oven-safe skillet
  • Medium saucepan
  • Oven

Method
 

  1. Preheat your oven to 425°F (220°C) with the rack positioned in the center.
  2. In a medium bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons Dijon mustard until smooth.
  3. Pat salmon fillets dry with paper towels. Place fillets in an oven-safe skillet, pour marinade over top, and rub to coat. Season with ½ teaspoon black pepper and salt to taste. Bake for 10-15 minutes depending on thickness.
  4. While salmon bakes, melt ¼ cup butter in a medium saucepan over low-medium heat. Add 1 ½ tablespoons minced garlic and sauté until fragrant, about 30-45 seconds.
  5. Pour in ½ cup heavy cream and bring to a gentle boil, stirring occasionally. Cook for 2-3 minutes until sauce thickens slightly.
  6. Remove sauce from heat and stir in 1-2 tablespoons lemon juice if using. Add 1 tablespoon parsley and season with ½ teaspoon black pepper and salt to taste.
  7. Remove salmon from oven and let rest 5 minutes. Pour warm sauce over salmon and serve with lemon slices.

Notes

For salmon about 1 inch thick, bake for 10-12 minutes at 425°F. Thicker cuts (1.5 to 2 inches) need 12-16 minutes. Perfectly baked salmon should flake easily with a fork and still have moisture in the center. Storage: Refrigerate leftovers up to 3 days in an airtight container. Freezing not recommended as cream sauce may separate.