Description
This Easy Baked Salmon with Lemon Butter Cream Sauce is a flavorful, elegant dish that’s quick enough for weeknights yet special enough for guests. The salmon is tender and flaky, baked to perfection, and topped with a smooth lemon butter cream sauce that’s bright, rich, and satisfying. Serve it with your favorite side for a delicious, wholesome meal.
Ingredients
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4 salmon fillets (about 6 oz each), skin removed
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2 tablespoons olive oil
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Salt and freshly ground black pepper, to taste
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3 tablespoons unsalted butter
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3 garlic cloves, minced
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1 tablespoon all-purpose flour
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1 cup low-sodium chicken broth
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1/2 cup heavy cream
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
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1/2 teaspoon dried thyme
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1 tablespoon chopped fresh parsley (optional, for garnish)
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Lemon slices, for garnish (optional)
Instructions
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Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
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Place salmon fillets in the baking dish. Drizzle with olive oil and season both sides with salt and pepper.
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Bake for 15–18 minutes, or until salmon flakes easily and is fully cooked.
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While salmon bakes, melt butter in a skillet over medium heat. Add minced garlic and sauté for 30 seconds.
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Stir in flour and cook for 1 minute, stirring constantly.
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Gradually whisk in chicken broth. Let simmer for 2 minutes.
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Stir in cream, lemon juice, lemon zest, and thyme. Simmer for another 3–4 minutes until slightly thickened.
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Remove salmon from the oven and spoon sauce over each fillet. Garnish with parsley and lemon slices if desired.
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Serve warm with your choice of sides.
Notes
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Substitute heavy cream with half-and-half or Greek yogurt for a lighter sauce.
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Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
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Add fresh herbs or crushed red pepper flakes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 18 minutes