Baked Salmon Recipes with Lemon Butter Cream Sauce
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.
Servings: 4 servings
Ingredients
- 4 salmon fillets, skinless
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
- Lemon slices, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
- Pat the salmon dry with paper towels. Season both sides generously with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the salmon fillets for 2 minutes on each side until golden. Transfer them to the baking dish.
- In the same skillet, melt butter. Add garlic and sauté until fragrant.
- Pour in the chicken broth, lemon juice, and heavy cream. Stir well and let simmer for 2–3 minutes until the sauce thickens slightly. Add lemon zest and parsley.
- Pour the sauce over the salmon in the baking dish.
- Bake uncovered for 12–15 minutes, until the salmon flakes easily with a fork.
- Serve hot, garnished with lemon slices and extra parsley if you like.