You are here:Home / Recipes / Easy Baked Salmon with Lemon Butter Cream Sauce
by Karina · This post may contain affiliate links
Jump to Recipe Print Recipe
An easy Salmon recipe with a silky smooth Lemon Butter Cream Sauce is a quick and easy dinner recipe! You will be drinking the sauce straight out of the pan.
The kind of recipe perfect for busy weeknights when you don’t have time to cook. Baked Salmon with an incredible Lemon Butter Cream Sauce comes together so easily you won’t believe it when it’s done!
EASY SALMON RECIPE
A truly effortless 15 minute recipe,salmonis baked first with garlic, lemon and optional white wine, then drizzled with a crazy good sauce straight into the pan. The natural pan juices released from the fish while baking mix through the cream sauce to create one hell of a salmon dish!
Minimal ingredients you may already have in your kitchen cooks the most tender salmon fillets… Perfection!
When salmon is cooked in the oven, it doesn’t get that sexybrightly searedorange colourwith crisp edges, but what you DO get is tender salmon just about falling apart with each forkful. The only thing salmon needs is a good amount of flavour rubbed all over it before baking, PLUS a magic sauce to drizzle all over it.
Enter this EASY salmon recipe. You’ll love and appreciate the decent amount of cream sauce to mop up with garlic bread orto pour over rice or creamy mashed potato!
WHAT YOU NEED
- Salmon fillets – middle pieces roughly the same size and thickness are the best for even cooking.
- White wine – can be omitted or subbed for dijon mustard. Wine adds that restaurant flavour.
- Garlic – just because.
- Cream – use heavy cream (or thickened cream) if you can. You can also use half and half (an American product using half milk and half cream).
- Butter –more flavour!
- Lemon – is salmons best friend.
WHAT TEMP SHOULD SALMON BE COOKED?
Bake your salmon, uncovered, at 425°F (220°C) on the middle shelf of your oven.
HOW LONG TO BAKE SALMON
Roast for 4 – 6 minutes per ½-inch (1 cm) thickness of fillet. Bakingtime depends on the thickness of your salmon fillets.
- MEDIUM: 4 minutes PER ½-inch.
- WELL DONE: 6 minutes per ½-inch.
The salmon fillets pictured needed 11 minutes. Be careful not to over bake as salmon can become dry and unpleasant to eat when over-cooked.
HOW TO KNOW WHEN SALMON IS READY
Check the thickest part of your salmon fillets with a fork. Once the flesh easilyflakes and softly falls apart, it’s ready!
You can also use an instant read thermometer to check for doneness. The USDA recommends a minimum internal temperature of 145°F (61°C). For an accurate reading, insert thermometer into the thickest part of the salmon.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Gently reheat in the microwave.
MORE BAKED SALMON RECIPES
Crispy Garlic Parmesan Salmon
Honey Garlic Butter Salmon In Foil
Lemon Baked Salmon with Asparagus
Easy Salmon Recipe Lemon Butter Sauce
Author: Karina
Tender Baked Salmon with a silky smooth Lemon Butter Cream Sauce is a quick and easy dinner recipe! You will be drinking the sauce straight out of the pan it is so good! A salmon recipe perfect for busy weeknights when you don't have time to cook.
PRINT SAVE
Serves: 4 serves
Ingredients
EASY SALMON:
- 4 (6 oz | 170 g) skinless salmon fillets
- 2 tablespoons freshly squeezed lemon juice, divided
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 tablespoons dry white wine, (optional -- can sub with 2 teaspoons Dijon mustard))
- Salt, to season
- Cracked black pepper, to season
CREAM SAUCE:
- ¼ cup unsalted butter
- 2 teaspoons minced garlic
- 2 tablespoons dry white wine, (can sub with 1 teaspoon Dijon mustard)
- ½ cup cream (heavy, whipping or thickened)
- 1-2 tablespoons freshly squeezed lemon juice,
- 1 tablespoon fresh chopped parsley, divided
Instructions
Heat oven to 425°F (220°C). Lightly grease a baking dish.
Pat the salmon dry with a paper towel. Combine lemon juice, olive oil, garlic and wine together in a small bowl. Rub salmon with the mixture and arrange in baking dish. Season with a good pinch of salt and pepper.
Bake for 10-12 minutes, or until salmon is opaque throughout.
While salmon is baking, melt butter in a small pot over medium heat. Add the garlic and cook until fragrant (30 seconds).
Pour in the wine and let cook for 2-3 minutes until just starting to reduce. Add in cream and cook until sauce thickens slightly.
Take off the heat and stir through lemon juice and parsley.
Pour the sauce over the cooked salmon in the dish to mix through the natural pan juices released from the salmon while baking.
Serve and enjoy!
Notes
HOW LONG TO BAKE SALMON
Bake for 4 - 6 minutes per ½-inch (1 cm) thickness of fillet. Bakingtime depends on the thickness of your salmon fillets.
- MEDIUM: 4 minutes PER ½-inch.
- WELL DONE: 6 minutes per ½-inch.
HOW TO KNOW WHEN SALMON IS READY
Check the thickest part of your salmon fillets with a fork. When the flesh easilyflakes or softly falls apart, it's done.
You can also use an instant read thermometer to check for doneness. The USDA recommends a minimum internal temperature of 145°F (61°C), which should be taken inside the the thickest part of the salmon.
Leftovers
Refrigerate for up to 3 days in an airtight container. Gently reheat in the microwave.
Nutrition
Calories: 261kcal | Carbohydrates: 4g | Protein: 1g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 72mg | Sodium: 16mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @CafeDelites or tag #cafedelites!
Subscribe to Cafe Delites FOR FREE and Receive Recipes Straight Into Your Inbox!
Reader Interactions
Comments
Flor S says
So delicious!!!! I made this and followed the recipe. I just added salt and pepper to my sauce and made pita bread sandwich style and it was so yummyReply
Carla @ Foodie Digital says
This recipe proves that fancy restaurant calibre sauces don’t have to be difficult! I happened to have some whipping cream in the fridge so decided to make this for dinner and the results were incredible. I didn’t have white wine opened so opted for the dijon mustard and it was super.Reply
Deb says
Loved the sauce !!! I pan fried our salmon to get the crispy skin, but added the pan juices to sauce. Super easy, Super tasty !!! Loved it !!! 💖Reply
Wayne Broadley says
5* from me and my wife. I used less garlic than recommended and I’ll use even less garlic next time as I’m not a lover of it, but the wife thought it was perfect.
Will be making it again.Thank you for the delicious recipe
Reply
Blitzo says
Wow! really amazing I love it.Reply
Shecky Calrissian says
Good recipe, but why does all this info have to be presented in such an embarrassingly flaky manner? Cripes, fewer screwy adjectives and dispense with the exclamation marks PLEASE,Reply
« Older Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
