Baked Salmon with Lemon Butter Cream Sauce

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Golden, flaky salmon, gently baked to perfection, meets a luxuriously creamy lemon butter sauce in this irresistible dish. The rich, velvety texture of the sauce paired with the delicate, melt-in-your-mouth fish creates a balance that’s both comforting and elegant. Hints of garlic, bright citrus, and fresh herbs elevate every bite, making this meal feel like something straight out of a fine dining kitchen — but it’s surprisingly simple to whip up at home.

Whether you’re preparing a cozy dinner for two or need a crowd-pleasing main for guests, Baked Salmon with Lemon Butter Cream Sauce is a timeless favorite. It pairs wonderfully with roasted vegetables, mashed potatoes, or a crisp salad. The best part? It’s as nourishing as it is delicious — packed with omega-3s, protein, and bright, fresh flavor that leaves you satisfied without feeling heavy.

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Ingredients for this Baked Salmon with Lemon Butter Cream Sauce

• 4 salmon fillets (about 6 oz each), skin on or off per preference
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 garlic cloves, finely minced
• 1 cup heavy cream
• ½ cup chicken broth or white wine
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh chopped parsley (plus extra for garnish)
• Optional: lemon slices for garnish

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Step 1: Prepare the Salmon

Preheat your oven to 375°F (190°C). Pat the salmon fillets dry using a paper towel and season both sides generously with salt and freshly ground black pepper. If your fillets have skin, make sure the skin side is dry to help achieve a crisp finish.

Step 2: Sear the Salmon

In an oven-safe skillet over medium-high heat, add the olive oil. Once hot, place the salmon fillets skin-side down (or presentation-side down if skinless). Sear for about 3 minutes until golden brown, then flip and sear the other side for just 1 minute. Remove the skillet from heat.

Step 3: Make the Lemon Butter Cream Sauce

In a separate saucepan over medium heat, melt the butter and add the minced garlic. Sauté until fragrant, about 30 seconds. Stir in the chicken broth (or white wine) and let it simmer for 2 minutes. Lower the heat and mix in the heavy cream, Dijon mustard, lemon juice, and lemon zest. Let the sauce simmer gently for 3–4 minutes until slightly thickened. Stir in the chopped parsley and taste for seasoning.

Step 4: Bake the Salmon

Pour the sauce over the seared salmon in the skillet. Transfer the skillet to the oven and bake for 10–12 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of your fillets.

Step 5: Serve and Garnish

Remove the salmon from the oven, spoon extra sauce over the top, and garnish with additional chopped parsley and lemon slices if desired. Serve hot with your favorite sides like roasted asparagus, wild rice, or buttery mashed potatoes.

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Storage Instructions

Leftover Baked Salmon with Lemon Butter Cream Sauce stores beautifully, making it great for meal prep or enjoying again the next day. Allow the salmon to cool completely before storing.

• Refrigerator: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Freezer: For longer storage, freeze the salmon (preferably without sauce) in a tightly sealed container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently in a covered skillet over low heat with a splash of cream or broth to revive the sauce’s creamy texture without overcooking the salmon.

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Estimated Nutrition (per serving)

• Calories: ~410
• Protein: 32g
• Fat: 30g
• Carbohydrates: 4g
• Sugar: 1g
• Fiber: 0g
• Cholesterol: 115mg
• Sodium: 360mg

Note: Nutritional values are approximate and may vary based on specific ingredients used.

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Frequently Asked Questions

1. Can I use frozen salmon for this recipe?

Yes, just make sure to fully thaw the salmon and pat it dry before searing to avoid excess moisture.

2. What can I substitute for heavy cream?

Half-and-half or coconut cream are decent substitutes, though they will alter the taste and texture slightly.

3. Can I make the sauce ahead of time?

Absolutely! You can prepare the sauce a day in advance. Reheat gently before pouring it over the baked or seared salmon.

4. Is this recipe keto-friendly?

Yes, it’s low in carbs and high in healthy fats and protein — perfect for a keto lifestyle.

5. Can I use other fish instead of salmon?

Certainly. Trout, cod, or halibut also work well with this lemon butter cream sauce.

6. What side dishes pair best with this salmon?

Try garlic mashed potatoes, steamed green beans, sautéed spinach, or wild rice.

7. Is this dish good for a dinner party?

Absolutely. It’s elegant, delicious, and easy to scale up for a group.

8. Can I add vegetables to the baking dish?

Yes! Cherry tomatoes, asparagus, or sliced zucchini bake beautifully with the salmon and soak up the sauce.

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