If you’re craving a dish that feels both elegant and comfortingly simple, the Baked Salmon with Lemon Butter Cream Sauce Recipe is an absolute winner. Tender, flaky salmon baked to perfection pairs beautifully with a luscious lemon butter cream sauce that’s rich, tangy, and fresh all at once. This recipe brings together just the right balance of flavors and textures, making it perfect for weeknight dinners or impressing guests without any fuss. Once you try this, you’ll see why it deserves a place in your regular rotation.
Ingredients You’ll Need
Every ingredient here plays a starring role, keeping the dish bright, creamy, and satisfyingly flavorful without any complicated steps. These basics come together effortlessly, delivering a dish that looks as wonderful as it tastes.
- 1 lb salmon fillet: Choose a fresh, firm piece for the best flaky texture and rich flavor.
- 2 tablespoons butter: Adds creamy richness and helps create that smooth sauce you’ll love.
- 1/2 cup heavy cream: Boosts the sauce’s silkiness and carries the lemon notes flawlessly.
- 1 lemon (juiced): Infuses the dish with bright acidity, brightening every bite.
- 1 tablespoon chopped fresh parsley: Brings a pop of green color and fresh herbaceousness.
- Salt and pepper to taste: Essential for enhancing the natural flavors without overpowering.
How to Make Baked Salmon with Lemon Butter Cream Sauce Recipe
Step 1: Preheat and Prepare
Start by warming your oven to 375°F. This temperature is just right for cooking the salmon gently so it stays tender and perfectly flaky without drying out.
Step 2: Season the Salmon
Place your salmon fillet on a parchment-lined baking sheet for easy cleanup. Lightly sprinkle salt and pepper over the surface—this simple seasoning lets the natural salmon flavor shine through while balancing with the richness of the sauce later.
Step 3: Bake the Salmon
Slide the salmon into the oven and bake for about 15 to 20 minutes. You’ll know it’s done when it flakes easily with a fork but still looks moist and inviting. Avoid overcooking, as you want the texture to stay silky and soft.
Step 4: Create the Lemon Butter Cream Sauce
While the salmon roasts, melt butter in a small saucepan over medium heat. Once melted, add heavy cream, freshly squeezed lemon juice, and chopped parsley. Stir the mixture consistently for about 5 to 7 minutes, allowing it to gently thicken into a smooth and velvety sauce that’s bursting with freshness.
Step 5: Finish and Serve
Once the salmon is perfectly baked, transfer it to a serving plate and spoon the heavenly lemon butter cream sauce generously over the top. The sauce pools beautifully around the fish, promising every bite is a luscious moment of pure deliciousness.
How to Serve Baked Salmon with Lemon Butter Cream Sauce Recipe
Garnishes
Fresh parsley sprinkled on top adds a delightful color contrast and herbaceous aroma. For an extra pop, thin slices of lemon or a zest grate can brighten presentation and flavor even more.
Side Dishes
This dish pairs wonderfully with light, fresh sides like steamed asparagus or sautéed green beans. Roasted baby potatoes or fluffy rice work well to soak up that irresistible lemon butter cream sauce.
Creative Ways to Present
Serve each salmon fillet on a crisp bed of mixed greens or alongside roasted cherry tomatoes for a burst of color. For something special, plate the salmon atop a lemon-risotto or creamy polenta, letting the sauce sing in harmony.
Make Ahead and Storage
Storing Leftovers
Store any leftover baked salmon in an airtight container in the refrigerator and try to enjoy within 2 days. The lemon butter cream sauce keeps the fish moist and flavorful even after chilling, though it’s best fresh.
Freezing
While salmon freezes well, the cream sauce may separate upon thawing, so it’s best to freeze the salmon and sauce separately if you want to enjoy this later. Wrap the cooked salmon tightly and freeze for up to 2 months for optimal freshness.
Reheating
Gently reheat leftover salmon and sauce in a low-temperature oven or on the stovetop to avoid drying out the fish. Adding a splash of cream or butter can revive the sauce’s creamy texture nicely.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw it completely in the refrigerator before baking to ensure even cooking and great texture.
What can I substitute for heavy cream?
For a lighter option, you can use half-and-half or coconut milk, but keep in mind the sauce will be less rich and slightly different in flavor.
How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and the flesh is opaque. Overcooking tends to dry out the fish, so keep an eye on it around the 15-minute mark.
Can I make the lemon butter cream sauce ahead of time?
Yes! You can prepare the sauce in advance and gently reheat it when ready. Just stir it well before serving to bring back its creamy consistency.
Is it possible to bake the salmon and make the sauce on one pan?
Since the sauce requires stirring and thickening on the stovetop, it’s best to keep the salmon and sauce preparation separate for ideal results.
Final Thoughts
Trust me when I say the Baked Salmon with Lemon Butter Cream Sauce Recipe is a true crowd-pleaser that brings restaurant-quality flavor right into your kitchen. It’s quick to make, impressively elegant, and absolutely delicious. Once you try it, this recipe could easily become your go-to comfort meal for any occasion. Give it a whirl—you won’t regret it!
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Baked Salmon with Lemon Butter Cream Sauce Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 15m
- Total Time: 0h 25m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Baked Salmon with Lemon Butter Cream Sauce is a delicious and elegant seafood dish perfect for any occasion. Tender salmon fillets are oven-baked to flaky perfection and topped with a rich, creamy sauce infused with fresh lemon juice and parsley, creating a vibrant balance of flavors.
Ingredients
Salmon
- 1 lb salmon fillet
- Salt and pepper to taste
Lemon Butter Cream Sauce
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1 lemon (juiced)
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the salmon evenly.
- Prepare the salmon: Place the salmon fillet on a baking sheet lined with parchment paper to prevent sticking and facilitate easy cleanup.
- Season the salmon: Sprinkle salt and pepper evenly over the salmon to enhance its natural flavors.
- Bake the salmon: Bake the salmon in the preheated oven for 15-20 minutes, or until it is cooked through and flakes easily with a fork, indicating it is done.
- Melt the butter: In a small saucepan over medium heat, melt the butter carefully to form the base for the sauce.
- Add cream, lemon juice, and parsley: Stir in the heavy cream, freshly squeezed lemon juice, and chopped fresh parsley into the melted butter.
- Thicken the sauce: Continuously stir the sauce mixture over medium heat until it thickens slightly, about 5-7 minutes, ensuring a smooth and creamy texture.
- Remove from heat: Once thickened, remove the saucepan from the heat and set the sauce aside.
- Transfer salmon to plate: After baking, carefully transfer the salmon to a serving plate for presentation.
- Serve with sauce: Pour the prepared lemon butter cream sauce generously over the baked salmon.
- Enjoy your dish: Serve immediately while hot for the best flavor and texture experience.
Notes
- For a stronger lemon flavor, add lemon zest to the sauce.
- Check salmon doneness by flaking with a fork; it should be opaque and separate easily.
- Can be served with steamed vegetables or rice for a complete meal.
- Fresh parsley can be substituted with dill or chives for a different herbal note.
- Use wild-caught salmon for better flavor and nutrition.
