Baked Salmon with Lemon Butter Cream Sauce

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Quick-baked salmon with rich lemon butter cream sauce. One skillet, 20 minutes total. Perfect with mashed potatoes or pasta.

Nothing transforms a weeknight quite like perfectly baked salmon draped in silky lemon butter sauce. I’ve spent years perfecting this recipe, finding that sweet spot where the fish is just cooked through and the sauce is rich but not heavy. The best part? It takes just 20 minutes from start to finish.

Why You’ll Love This Recipe

• Creates a restaurant-quality dish with minimal effort
• The sauce is pure gold – you’ll want to drink it with a spoon
• Everything comes together in one pan for easy cleanup

Last month, I served this at a casual dinner party and my friend’s picky five-year-old asked for seconds. That’s when I knew this recipe was truly special.

Essential Ingredients

• Fresh salmon fillets: Look for even thickness
• Real butter: Don’t skimp here, it makes the sauce sing
• Fresh lemons: Their brightness cuts through the richness
• Heavy cream: Creates that silky-smooth finish
• Quality Dijon: Adds depth to the sauce

Detailed Instructions

Perfect PreparationPat those fillets dry and season them well – this creates a beautiful crust.Temperature TalkGet your oven nice and hot – 425°F is the sweet spot for moist, flaky salmon.Sauce SymphonyStart with butter and garlic, then slowly add your cream and lemon.Timing TricksTen minutes is usually perfect for inch-thick fillets, but trust your eyes and fork.Final FlourishLet the sauce reduce until it coats the back of a spoon beautifully.

You Must Know

• The salmon keeps cooking after you take it out of the oven
• Fresh garlic makes a huge difference in the sauce
• Never let the cream sauce boil – gentle simmer is key

I learned through trial and error that letting the salmon come to room temperature before cooking makes it more evenly done. The day I started doing this, my husband said it was better than our favorite seafood restaurant.

Perfect Pairings

Serve this beauty over fluffy mashed potatoes that soak up every drop of sauce. Roasted asparagus on the side adds color and crunch. Sometimes I’ll make extra sauce just for drizzling over steamed broccoli – even vegetable haters can’t resist.

Make It Your Own

Try adding capers to the sauce for a briny pop. Sometimes I throw in some fresh dill at the end – it’s classic with salmon for a reason. For a lighter version, you can use half-and-half, though the sauce won’t be quite as rich.

Simple Storage

Keep any leftover salmon separate from the sauce. Gently reheat the fish in a low oven to prevent drying out. The sauce can be warmed slowly on the stovetop – add a splash of cream if needed to bring it back to life.

Quick Fix Tips

Keep the ingredients for the sauce on hand – you can use it on chicken or pasta too. If your sauce gets too thick, thin it with a little pasta water or chicken broth.

Chef’s Wisdom

• Don’t move the salmon around while it’s cooking
• Let it rest for 5 minutes after baking
• Season each layer – fish and sauce both need love

After countless salmon dinners, I’ve found that this recipe hits that perfect balance between elegant and easy. There’s something magical about how the lemony sauce complements the rich salmon. Whether it’s a quiet family dinner or a special occasion, this dish makes any night feel a little more special. Plus, watching people mop up every last drop of sauce with their bread tells you everything you need to know about how good it is.

Frequently Asked Questions

→ Can I use salmon with skin? Yes, just place the salmon skin-side down in the skillet. The skin can easily be removed after cooking if desired.

→ What can I substitute for heavy cream? Half and half works well as a lighter alternative, though the sauce won’t be quite as rich.

→ What sides go well with this? Mashed potatoes, steamed broccoli, roasted asparagus, or homemade pasta all pair beautifully.

→ Can I make this ahead? Best served fresh, but you can prepare the sauce ahead and reheat gently before serving.

→ Is the additional lemon juice necessary? The extra lemon juice in the sauce is optional – taste and adjust based on your preference for tartness.