I’ll be honest, baked salmon recipes are my go-to when I want something that feels special but doesn’t chain me to the stove for hours. This particular recipe for baked salmon with a creamy lemon butter sauce has become one of those dishes I keep coming back to. It’s rich enough to make a weeknight feel like a treat, but light enough that you don’t roll away from the table afterward. The sauce is the kind of thing you’ll want to spoon over everything in sight—pasta, rice, even roasted veggies if they’re hanging out on your plate. I remember the first time I tried it with frozen salmon recipes baked straight from the freezer, and it came out so good that I had to double-check I hadn’t accidentally ordered from a restaurant. Recipes with salmon often try to overcomplicate things, but this one keeps it simple, flavorful, and achievable. If you’ve ever flipped through salmon recipes and felt overwhelmed, I get it. Recipes salmon can range from intimidating to downright fussy. That’s why I love this recipe salmon—it’s straightforward, forgiving, and ridiculously tasty. Plus, the leftovers warm up beautifully, which makes it one of my favorite baked salmon recipes to stash for the next day.

1) Key Takeaways
2) Easy Baked Salmon with Lemon Butter Cream Sauce Recipe
3) Ingredients for Baked Salmon with Lemon Butter Cream Sauce
4) How to Make Baked Salmon with Lemon Butter Cream Sauce
5) Tips for Making Baked Salmon with Lemon Butter Cream Sauce
6) Making Baked Salmon with Lemon Butter Cream Sauce Ahead of Time
7) Storing Leftover Baked Salmon with Lemon Butter Cream Sauce
8) Try these salmon recipes next!
9) Baked Salmon with Lemon Butter Cream Sauce Recipe
10) Nutrition

1) Key Takeaways

This baked salmon recipe uses a creamy lemon butter sauce that makes weeknights feel like weekends.
Perfect with rice, pasta, or roasted vegetables for a flexible meal idea.
Great for fresh or frozen salmon, making it one of the easiest salmon recipes to master.
The sauce doubles as a topping for veggies, bread, or anything that needs a touch of richness.

2) Easy Baked Salmon with Lemon Butter Cream Sauce Recipe

Whenever I’m asked for my favorite baked salmon recipes, this one is always at the top of the list. It’s easy, quick, and comes out tasting like I spent hours fussing in the kitchen. The sauce alone could win awards, at least in my household, where spoons magically find their way into the pan before I even plate the salmon.

I love that this recipe works whether I’ve planned ahead with fresh salmon or I’m relying on frozen salmon recipes baked directly in the oven. Either way, it still comes out tender and flaky, with just enough richness to feel satisfying without being heavy. That’s the balance we all crave, isn’t it? Something indulgent that doesn’t leave you regretting your life choices an hour later.

And honestly, recipes with salmon can sometimes overcomplicate things. Not here. This is one of those recipes salmon lovers return to because it’s forgiving, flavorful, and fun. Even the leftovers taste good, and that’s saying something for fish.

3) Ingredients for Baked Salmon with Lemon Butter Cream Sauce

Salmon Fillets: Four fillets, skin removed, work perfectly. I prefer even thickness so they cook at the same pace. Fresh or frozen, both do the job.

Olive Oil: A splash of olive oil helps sear the salmon quickly, locking in flavor. I like using a light one so it doesn’t overpower the sauce.

Butter: Three tablespoons of unsalted butter bring the sauce to life. Rich and creamy without going overboard.

Garlic: Four cloves, minced finely. Garlic transforms the sauce into something fragrant and comforting. It’s the background note that makes people ask what’s in it.

Heavy Cream: A cup of heavy cream thickens the sauce beautifully. It gives the dish its silky texture that clings to every bite.

Chicken Broth: A half cup balances out the richness of the cream with savory depth. Think of it as the quiet partner holding everything together.

Lemon Juice: Freshly squeezed, about a quarter cup. The acid cuts through the cream and butter, adding brightness that keeps the dish lively.

Lemon Zest: Just a teaspoon, but it makes the flavor pop. Zest adds the lemon aroma without the sharpness of juice alone.

Parsley: A tablespoon of fresh parsley chopped fine. It adds freshness and a bit of color to the final dish.

Lemon Slices: Optional garnish, but I find they make the plate look polished, like a restaurant meal right at home.

4) How to Make Baked Salmon with Lemon Butter Cream Sauce

Step 1. Heat the oven to 400°F. Lightly oil a baking dish so nothing sticks.

Step 2. Pat salmon fillets dry. Sprinkle salt and pepper on both sides, no need to be shy. Seasoning is what makes the fish sing.

Step 3. In a skillet, warm olive oil. Sear salmon for two minutes per side until golden. Transfer the fillets to the baking dish.

Step 4. In the same skillet, melt the butter. Add garlic and cook until it smells amazing. This is your base.

Step 5. Pour in chicken broth, lemon juice, and cream. Stir and simmer until it thickens slightly. Toss in the zest and parsley.

Step 6. Pour this dreamy sauce over the salmon. It should pool gently around each piece.

Step 7. Bake for 12 to 15 minutes. The fish is ready when it flakes easily with a fork.

Step 8. Plate the salmon, drizzle with extra sauce, and add lemon slices for garnish.

5) Tips for Making Baked Salmon with Lemon Butter Cream Sauce

I’ve learned through trial and error that baked salmon recipes don’t need much fuss. Simple touches like drying the fillets before searing keep the texture perfect. If the salmon steams in its own moisture, you’ll lose that golden sear that adds so much flavor.

Another tip is about timing. Don’t walk away once it’s in the oven. Fish cooks faster than you think, and those extra few minutes can turn tender salmon into something closer to jerky. I keep a fork nearby and start testing at the twelve-minute mark.

Finally, let’s talk sauce. Don’t rush it. Let the cream and broth simmer gently until it thickens. Rushing leaves it thin and watery, and nobody wants that over their salmon recipes. Trust me, patience pays off here.

6) Making Baked Salmon with Lemon Butter Cream Sauce Ahead of Time

This recipe salmon works surprisingly well as a make-ahead dish. The sauce can be made a day before and stored in the fridge. Warm it slowly on the stove, and it will taste freshly made. I often double the sauce batch, because future me loves having it ready.

If you plan to prep the salmon ahead, season and sear it, then refrigerate until ready to bake. The oven step only takes about fifteen minutes, so it’s easy to finish when you’re ready to serve. This trick has saved me on busy evenings when dinner needed to be on the table fast.

The best part is how forgiving it is. Recipes salmon often lose flavor or texture overnight, but this one keeps both beautifully. That’s why it’s part of my regular rotation for entertaining or just meal planning for the week.

7) Storing Leftover Baked Salmon with Lemon Butter Cream Sauce

Leftovers? I rarely have them with this dish, but when I do, they’re a gift. Store salmon in an airtight container in the fridge for up to three days. The sauce thickens a bit, but a splash of broth or cream brings it back to life when reheating.

I usually warm leftovers gently in a skillet instead of the microwave. It takes a little longer, but the fish stays tender and doesn’t dry out. The microwave tends to zap the life right out of salmon, and nobody deserves that.

And let’s be honest, having leftover baked salmon recipes for lunch the next day feels like winning. Toss it over greens or tuck it into a sandwich, and you’ve got something fresh without the work.

8) Try these salmon recipes next!

9) Baked Salmon with Lemon Butter Cream Sauce Recipe