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Lemon Butter Baked Salmon Recipe

ByCaroline
Jump to Recipe· 4.6 from 31 reviews

If you’re craving something deliciously simple yet impressively flavorful, this Lemon Butter Baked Salmon Recipe is absolutely going to hit the spot. Trust me, it’s one of those dishes that feels fancy enough for guests but is super easy to whip up any night of the week. The luscious lemon butter cream sauce pairs perfectly with tender baked salmon, and once you try it, you’ll want to make it again and again.

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Why This Recipe Works

  • Bright, Balanced Flavors: The tangy lemon juice cuts through the richness of the butter and cream, creating a perfect harmony that elevates the salmon.
  • Simple Ingredients, Big Impact: This recipe uses pantry staples in a way that results in a dish that’s both delicious and approachable.
  • Easy and Quick to Prepare: You’ll have this on the table in about 25 minutes, making it perfect for weeknights or last-minute entertaining.
  • Moist and Tender Salmon Every Time: The marinade and gentle baking ensure your salmon stays juicy rather than drying out.
Lemon Butter Baked Salmon, Lemon Butter Baked Salmon Recipe, baked salmon with lemon butter, easy baked salmon, flavorful salmon dinner - In a silver pan filled with four pieces of cooked salmon, each piece is topped with a thick layer of creamy white sauce mixed with green herbs and spices. The salmon has a light orange pink color with browned edges. Around the salmon, there are three round slices of lemon, one placed on top of a salmon piece and two on the side. The sauce looks rich and slightly oily with small bits of herbs, covering some parts of the fish and the pan's surface. The pan rests on a white marbled background. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The beauty of this Lemon Butter Baked Salmon Recipe lies in its few but powerful ingredients that complement each other perfectly. When shopping, look for fresh salmon fillets with bright pink flesh and minimal odor. Fresh lemons and good quality butter are game-changers here, so don’t skimp!

Lemon Butter Baked Salmon, Lemon Butter Baked Salmon Recipe, baked salmon with lemon butter, easy baked salmon, flavorful salmon dinner - Flat lay of five fresh, pink skinless salmon fillets arranged symmetrically beside a small white bowl of bright yellow freshly squeezed lemon juice, a small white bowl of golden olive oil, one whole uncracked garlic bulb with a few peeled cloves nearby, a small white bowl of smooth old-style Dijon mustard, a small white bowl holding a pat of unsalted butter, another small white bowl filled with creamy heavy cream, a small white bowl with finely chopped fresh green parsley, a few fresh lemon slices, a small white bowl of coarsely ground black pepper, and a small white bowl of fine white sea salt, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Freshly squeezed lemon juice: Adds a vibrant citrus tang that brightens the whole dish.
  • Olive oil: A light fat that helps keep the salmon moist and adds subtle flavor.
  • Garlic cloves: Their pungent aroma infuses the salmon and sauce beautifully.
  • Old-style Dijon mustard: Offers a bit of tang and depth; makes the marinade distinctively tasty.
  • Skinless salmon fillets: Easy to eat and cook evenly. I opt for wild-caught when possible.
  • Ground black pepper: Freshly ground for a touch of mild heat and aroma.
  • Salt: Balances and enhances flavors; I always season to taste.
  • Unsalted butter: Creates the luscious base of the sauce, rich and creamy without overwhelming saltiness.
  • Heavy cream (or half and half): Thickens the sauce and adds indulgence; half and half works if you prefer lighter.
  • Fresh parsley: Finely chopped for a fresh herbal note and beautiful color contrast.
  • Lemon slices: Perfect for garnish, adding charm and a subtle citrus aroma to the plate.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to stick to the classic version of this Lemon Butter Baked Salmon Recipe because its simplicity shines through. But if you’re like me and enjoy tinkering, there’s plenty of room to customize flavors or tweak ingredients to suit your taste buds or dietary needs.

  • Variation: I sometimes swap out parsley for fresh dill or tarragon for an herbaceous twist that changes the whole vibe without overpowering the salmon.
  • Dairy-Free Option: Use coconut cream instead of heavy cream and a dairy-free butter substitute, and the sauce still tastes amazing.
  • Spicy Kick: Adding a pinch of crushed red pepper flakes to the sauce can give it a subtle, welcome heat.
  • Baking Methods: You can cook the salmon in foil packets if you prefer an even juicier texture and easier cleanup.

Step-by-Step: How I Make Lemon Butter Baked Salmon Recipe

Step 1: Prep Your Salmon Fillets

Start by preheating your oven to 400°F (200°C). While that heats up, place your salmon fillets in a shallow baking dish or on a rimmed baking sheet. Mix the lemon juice, olive oil, minced garlic, and Dijon mustard into a little marinade, then brush or spoon this mixture evenly over each fillet. Don’t forget to season with salt and black pepper. This marinade both flavors and protects the fish, ensuring it stays moist during baking.

Step 2: Bake the Salmon Just Right

Bake the salmon in your preheated oven for about 12-15 minutes. Cooking time depends on thickness, so keep an eye on it. You want the salmon to flake easily with a fork but still be moist inside. Overcooking dries it out, so if you have an instant-read thermometer, aim for about 125-130°F for medium doneness. It continues to cook a bit after you take it out.

Step 3: Whip Up That Lemon Butter Garlic Sauce

While the salmon bakes, melt the unsalted butter in a skillet over medium heat. Toss in the minced garlic and let it cook gently until fragrant—don’t let it brown. Add the heavy cream and stir it all together, simmering until the sauce thickens slightly. Finish off with freshly squeezed lemon juice, chopped parsley, black pepper, and a pinch of salt. The sauce should be creamy with a gentle citrus zing that perfectly enhances the salmon.

Step 4: Bring It All Together

Once baked, spoon the luscious lemon butter garlic sauce over your salmon. Garnish with lemon slices and a sprinkle of fresh parsley for a pretty, fragrant finish. Then dig in while it’s hot — you won’t regret it!

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Tips from My Kitchen

  • Don’t Skip the Mustard: It sounds simple, but that slight tang from Dijon mustard adds so much depth to the salmon marinade.
  • Room Temp Salmon: Let your salmon sit out for 10-15 minutes before baking so it cooks evenly and prevents toughness.
  • Gentle Garlic Cooking: Cook garlic at medium heat carefully to avoid burning—burnt garlic tastes bitter and can ruin the sauce.
  • Check Doneness Early: Begin checking your salmon a few minutes before time’s up to avoid overcooking—it goes from perfectly tender to dry quickly!

How to Serve Lemon Butter Baked Salmon Recipe

Lemon Butter Baked Salmon, Lemon Butter Baked Salmon Recipe, baked salmon with lemon butter, easy baked salmon, flavorful salmon dinner - The image shows a close-up of a cooked piece of salmon with a creamy sauce on top. The salmon is pink and flaky with a slightly browned outer layer. The sauce is light beige with visible small bits of herbs and spices, including green parsley leaves and black pepper. The sauce looks smooth and slightly melted, covering the top surface of the salmon and pooling in some crevices. In the background, there is a blurry white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish with fresh lemon slices and a sprinkle of finely chopped parsley. The lemon slices not only look beautiful but help add a bit of fresh acidity if you want an extra squeeze on your plate. Sometimes I toss a few thinly sliced scallions on top for a subtle bite and color contrast — it’s a lovely touch.

Side Dishes

My go-to pairings with this recipe are simple, veggie-forward sides like roasted asparagus tossed with olive oil and garlic, or a light quinoa salad with cucumbers and cherry tomatoes. Garlic mashed potatoes or creamy risotto make it a heartier meal, especially when you want to make an occasion of it.

Creative Ways to Present

For special dinners, I’ve arranged the salmon fillets on a big platter surrounded by lemon wedges, fresh herbs, and roasted baby potatoes. Drizzling some of the leftover lemon butter sauce artistically on the plate adds that extra wow factor. Candlelight and a glass of white wine set the stage for an impressive yet effortless meal.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers (and trust me, it’s hard not to!), store them in an airtight container in the fridge within two hours of cooking. The salmon stays moist and flavorful for up to two days, just remember the cream sauce might thicken slightly, which is totally normal.

Freezing

I don’t recommend freezing this dish because the lemon butter cream sauce can separate and become grainy when thawed. If you want to freeze the salmon, I suggest freezing the fillets alone and making the sauce fresh when reheating.

Reheating

Reheat gently in the oven at 275°F (135°C) for 10-12 minutes or until warmed through. Using low heat keeps the salmon tender and prevents the sauce from splitting. If you’re in a hurry, the microwave works too — heat in short bursts at 30% power, stirring the sauce in between.

FAQs

  1. Can I use salmon with skin on for the Lemon Butter Baked Salmon Recipe?

    Yes, you can use skin-on salmon if you prefer. Just place the fillets skin-side down when baking to help hold the fish together and make it easier to remove when eating. The skin also helps keep moisture in and crisps up nicely if broiled briefly at the end.

  2. Is it okay to substitute half and half for heavy cream in the sauce?

    Absolutely! Using half and half will lighten the sauce a bit without sacrificing creaminess. Just keep an eye on the sauce as it simmers because half and half thickens less than heavy cream.

  3. How do I know when the salmon is perfectly cooked?

    Perfectly cooked salmon flakes easily when tested with a fork and has an internal temperature of 125-130°F for medium doneness. Avoid overcooking, which can make it dry. It’s better to pull it a bit early as it will continue to cook in the residual heat.

  4. Can I prepare this recipe ahead of time?

    You can mix the marinade and prep the salmon a few hours ahead, keeping it covered in the fridge. However, I recommend baking the salmon and making the sauce fresh for the best texture and flavor.

Final Thoughts

This Lemon Butter Baked Salmon Recipe is a staple in my kitchen because it’s delicious, feels a little luxurious, and is straightforward enough to make any day. I hope you enjoy making it as much as I do — it’s one of those meals that turns simple ingredients into a comforting, crowd-pleasing dinner. Whether for a quick weeknight or a special occasion, it always delivers. Give it a try and let me know how it becomes a family favorite in your house too!

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Lemon Butter Baked Salmon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 31 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Baked Salmon with Lemon Butter Cream Sauce is a delicious and elegant dish featuring tender salmon fillets baked to perfection and topped with a rich, creamy lemon garlic sauce. Perfect for a quick weeknight dinner or a special occasion, this recipe balances bright citrus flavors with buttery goodness for a scrumptious meal.

Ingredients

Units Scale

For The Salmon

  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1 minced garlic clove
  • 2 tablespoons old-style Dijon mustard
  • 5 skinless salmon fillets, about 5 oz. each
  • 1/2 teaspoon ground black pepper
  • salt, to taste

Lemon Butter Garlic Sauce

  • 1/4 cup unsalted butter
  • 1 1/2 tablespoons minced garlic cloves
  • 1/2 cup heavy cream or half and half
  • 1-2 tablespoons freshly squeezed lemon juice, optional
  • 1 tablespoon parsley, finely chopped
  • 1/2 teaspoon ground black pepper
  • lemon slices for serving

Instructions

  1. Prepare the Marinade: In a small bowl, combine 2 tablespoons lemon juice, olive oil, minced garlic, and Dijon mustard. Mix well to create the marinade.
  2. Marinate the Salmon: Place the salmon fillets in a shallow dish and season them with salt and ½ teaspoon ground black pepper. Pour the marinade over the fillets, ensuring they are well coated. Let them sit for 10 minutes to absorb the flavors.
  3. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
  4. Bake the Salmon: Place the marinated salmon fillets on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 15 minutes or until the salmon is cooked through and flakes easily with a fork.
  5. Make the Lemon Butter Garlic Sauce: While the salmon bakes, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
  6. Add Cream and Seasoning: Pour in the heavy cream (or half and half) and stir to combine. Let the sauce simmer gently for 3-5 minutes, stirring frequently until it thickens slightly. Stir in lemon juice if desired, chopped parsley, and ½ teaspoon ground black pepper. Adjust seasoning to taste.
  7. Serve: Remove the salmon from the oven, plate the fillets, and spoon the warm lemon butter garlic sauce generously over the top. Garnish with lemon slices for an extra fresh touch.

Notes

  • Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
  • Reheat gently in the oven or microwave to keep the salmon moist.
  • Freezing is not recommended as the cream sauce may separate and affect the texture.
  • You can substitute Dijon mustard with whole grain mustard for a different texture.
  • Use fresh lemon juice for the best flavor.
  • If you prefer a lighter sauce, use half and half instead of heavy cream.

Nutrition

  • Serving Size: 1 fillet with sauce
  • Calories: 380 kcal
  • Sugar: 1 g
  • Sodium: 350 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 30 g
  • Cholesterol: 90 mg

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