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This Baked Salmon with Lemon Butter Cream Sauce is a total winner! It’s super easy, with tender, flaky salmon and a rich, garlicky lemon butter sauce that feels fancy but takes minimal effort. Serve it up with rice, veggies, or pasta, and you’re good to go!
For more salmon inspiration, check out these tasty recipes: Parmesan Crusted Salmon Caesar Salad, Garlic Butter Baked Salmon, or Baked Parmesan Crusted Salmon with Mayo—they’re all packed with flavor and easy to make!
😍Why You’ll Love It
Let’s face it—some nights, we all want a dinner that looks impressive but doesn’t require hours in the kitchen. That’s where this baked salmon recipe shines. It’s flavorful, comforting, and ready in no time!
- 🥘 Easy to make – Simple ingredients, no complicated techniques.
- 🍋 Bright and zesty flavors – The lemon sauce balances perfectly with the buttery richness.
- 🧄 Garlicky goodness – Because garlic makes everything better!
- 🐟 Perfectly baked salmon – Tender and juicy, with a hint of crispiness around the edges.
👨🍳Helpful Tips
- For an extra pop of flavor, you can add a sprinkle of grated Parmesan to the sauce.
- Keep an eye on the salmon as it bakes. Overcooking can dry it out, so aim for that perfect flaky texture.
- Feel free to customize the sauce with other herbs like dill or chives.
🔥How Long to Bake Salmon at 425?
If you’re baking salmon at 425°F, you’re in for a quick and delicious meal! At this temperature, salmon cooks fast while staying juicy and flaky. For a fillet that’s about 1 inch thick, bake it for 10-12 minutes. Thicker cuts, around 1.5 to 2 inches, will need 12-16 minutes. Want a crispier edge? You can broil it for the last minute or two, but keep an eye on it so it doesn’t overcook. Perfectly baked salmon should flake easily with a fork and still have a little moisture in the center.
✨Substitutions and variations
- Extra garlic lover? Feel free to add more garlic for that bold punch.
- Butter-free – Try using olive oil instead for a lighter sauce.
- Herb swap – Add basil or thyme for a different flavor profile.
- Add wine – A splash of white wine in the sauce can add depth and richness.
🍽️What to Serve With it
Pair this baked salmon with:
- Crusty Garlic Bread to soak up all that lemon butter sauce!
- A crisp Caesar salad with our easy Caesar salad dressing.
- Garlic Mashed Potatoes or roasted veggies for a hearty side.
🗄️Leftovers and Storage
- Best enjoyed fresh, but you can refrigerate leftovers for up to 2 days.
- Reheat gently in the oven or microwave to prevent drying out.
- We don’t recommend freezing because the cream sauce may separate.
For more in-depth information on salmon care, including storage, defrosting and reheating, visit our Everything You Need to Know About Salmon page.
Baked Salmon with Lemon Butter Cream Sauce
Equipment
Ingredients
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./150 grams each
- ½ teaspoon ground black pepper
- salt, to taste
Lemon Butter Garlic Sauce
- ¼ cup unsalted butter
- 1 ½ tablespoons minced garlic cloves
- ½ cup heavy cream, or half and half
- 1-2 tablespoons freshly squeezed lemon juice, optional
- 1 tablespoon parsley, finely chopped
- ½ teaspoon ground black pepper
- lemon slices for serving
Instructions
- Preheat your oven to 425°F /220°C with the rack in the center.
- In a medium bowl combine 2 tablespoons freshly squeezed lemon juice, 1 tablespoon olive oil, 1 minced garlic clove and 2 tablespoons old-style Dijon mustard. Mix well.
- Place 5 skinless salmon fillets into the skillet, pour the mixture over salmon fillets and rub. Season with ½ teaspoon ground black pepper and salt. Bake for 10-15 minutes in the preheated oven.
- In the meantime, melt ¼ cup unsalted butter in a medium saucepan over low-medium heat. Add 1 ½ tablespoons minced garlic cloves and sauté until fragrant, about 30 seconds.
- Pour in ½ cup heavy cream and bring to a boil. The sauce should thicken a little bit.
- Take off the heat and stir in 1-2 tablespoons freshly squeezed lemon juice if using. Garnish with 1 tablespoon parsley and season with ½ teaspoon ground black pepper and salt to your liking.
- Pour the sauce over the baked salmon and allow to rest for 5-10 minutes.
- Serve with lemon slices for serving. Enjoy!
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was incredible! Super easy to make and my boyfriend ate it so fast. I served it with garlic feta mashed potatoes and asparagus. So perfect
Hey, Erin! I am glad you and your boyfriend enjoyed this baked salmon. And thank you for sharing your experience!!!
This was divine! I added spinach to my sauce to round it out and served over white rice. Yummm!!
That sounds absolutely delicious Heatger! Adding spinach is a wonderful way to incorporate some greens and enhance the nutritional value of this baked salmon. I’m so glad you enjoyed it and personalized it to your taste. Your twist on the recipe is definitely inspiring!
Loved it. Didn’t change a thing. Would definitely make again.
Hi Diana! Thank you for trying it out and for your positive feedback. Looking forward to sharing more recipes that you’ll enjoy just as much!
Could you just pour the sauce over it before baking ? Or would it come out weird due to the cream ?
Hi Linda! Honestly, I’m not entirely sure about pouring the sauce over before baking, especially if it’s cream-based. Cream sauces can sometimes separate or curdle when exposed to high heat. It might be safer to bake it without the sauce and then pour the warm sauce over after baking.
Made this LOVED it couldn’t wait to make it again planning to tomorrow
Hi Gaydene! That’s fantastic to hear you loved it and are excited to make it again so soon!
I always make picata sauce, but thought I’d try this!OMG!my new sauce. I sauted spinach and put salmon on top and drenched both with sauce!!! 5 ⭐️
Hi Fran! Thanks for sharing your experience and the stellar rating!
This was absolutely wonderful! I am trying to stay on the Whole 30 food plan so I substituted coconut cream (comes in a can) for the cream / half & half. (You can’t taste the coconut in the recipe). Also used ghee in place of butter. I liked the suggestion of spinach in the sauce for appearance and nutrition that one of your other posters suggested. Many thanks for this delicious recipe that tastes much so decadent and rich!
So glad you loved it Debbie! Your Whole 30 tweaks with coconut cream and ghee sound awesome. Who knew staying healthy could taste so decadent, right? And adding spinach? Genius move! Thanks for sharing your tips and making the recipe even better! 🌟🍴
Made this tonight. SO DELICIOUS!! I added lump crab meat and doubled the sauce! Will save to my favorites
Thank you so much Stephanie! I’m glad to hear it was delicious. Adding lump crab meat and doubling the sauce sounds amazing!
This was amazing! So EASY and super delicious too! Will make again for sure!
Thanks a ton, Rachel! So glad you found it easy and super tasty. Can’t wait for your next round! 😎