When I think about comfort food that doesn’t weigh me down, baked salmon recipes always come to mind. This recipe for baked salmon is one of those dishes that looks fancy but comes together without stress. We’re talking about tender salmon baked to perfection, then dressed with a lemon butter cream sauce that tastes like it belongs in a restaurant. I’ve made this dish for busy weeknights, for family gatherings, and even on those nights when I just want something nourishing that doesn’t feel like a compromise. Recipes with salmon are my go-to when I want to keep it simple yet satisfying. Frozen salmon recipes baked straight from the freezer? Been there, done that—it works like a charm. This dish fits right into the category of Easy Salmon Recipes you’ll actually want to make again and again. Salmon recipes don’t need to be complicated to be good. And if you’ve ever searched for recipes salmon that deliver flavor with minimal effort, this is it. The buttery sauce is creamy, bright with lemon, and just indulgent enough to feel special without being over the top.

1) Key Takeaways
2) Easy Baked Salmon with Lemon Butter Cream Sauce Recipe
3) Ingredients for Baked Salmon with Lemon Butter Cream Sauce
4) How to Make Baked Salmon with Lemon Butter Cream Sauce
5) Tips for Making Baked Salmon with Lemon Butter Cream Sauce
6) Making Baked Salmon with Lemon Butter Cream Sauce Ahead of Time
7) Storing Leftover Baked Salmon with Lemon Butter Cream Sauce
8) Try these Main Course next!
9) Baked Salmon with Lemon Butter Cream Sauce
10) Nutrition

1) Key Takeaways

This dish uses salmon fillets baked until tender and flaky.
The lemon butter cream sauce makes the recipe shine.
Works well with fresh or frozen salmon.
Takes about thirty minutes from start to finish.
Pairs with roasted vegetables, salad, or potatoes.

2) Easy Baked Salmon with Lemon Butter Cream Sauce Recipe

I love recipes that make me feel like I’ve pulled off something restaurant-worthy without stepping into chef’s whites. This baked salmon recipe is one of those wins. It feels fancy, yet it doesn’t ask for much more than a baking dish, a skillet, and a little patience.

The first time I tried this, I remember wondering if such a short ingredient list could actually deliver a memorable dinner. Spoiler: it did. The salmon bakes until it flakes with just a fork and the lemon butter cream sauce ties everything together with a balance of richness and brightness.

That sauce is a keeper on its own, too. I’ve spooned it over chicken and even drizzled it on steamed broccoli when I didn’t want to admit I was eating plain vegetables. When you keep baked salmon recipes like this in your back pocket, you never run out of easy ideas for dinner.

3) Ingredients for Baked Salmon with Lemon Butter Cream Sauce

Salmon Fillets: Fresh fillets work best, but frozen salmon does the job if thawed well. The skin-on fillets hold moisture and bake evenly.

Olive Oil: A drizzle before baking keeps the fish moist and adds depth. It also helps seasoning stick to the salmon.

Salt and Black Pepper: A basic seasoning that wakes up the natural flavor of the fish. Use a light hand to let the sauce shine later.

Butter: The foundation of the sauce, butter blends with cream and lemon for that rich base we all want.

Garlic: Minced garlic cooks quickly and releases an aroma that makes the kitchen feel welcoming.

Heavy Cream: Thick cream creates a silky texture for the sauce. It balances the acidity from the lemon.

Lemon Juice and Zest: The juice adds freshness, while the zest gives an extra pop of citrus flavor. Both matter.

Parmesan Cheese: Melts into the sauce, giving it body and a gentle salty note that blends with the lemon.

Parsley: Fresh parsley sprinkled at the end adds color and a clean finish to each plate.

4) How to Make Baked Salmon with Lemon Butter Cream Sauce

Step 1. Preheat the oven to 375°F and coat your baking dish with a touch of olive oil. Place the salmon fillets in the dish with skin side down.

Step 2. Season the salmon with salt and black pepper. A simple sprinkle works better than heavy seasoning here.

Step 3. Bake the salmon for fifteen to eighteen minutes. You’ll know it’s ready when it flakes gently with a fork.

Step 4. While the salmon bakes, melt butter in a skillet. Stir in the garlic and let it cook until fragrant.

Step 5. Pour in the cream, lemon juice, and zest. Let the mixture simmer and thicken slightly without rushing it.

Step 6. Stir Parmesan into the sauce. It will melt smoothly and give the sauce a thicker, creamy body.

Step 7. Remove the salmon from the oven and spoon the sauce over each fillet. Top with parsley before serving.

5) Tips for Making Baked Salmon with Lemon Butter Cream Sauce

I’ve learned a few things from making salmon recipes over the years. The first is to avoid overcooking. Salmon dries out fast, so check a fillet with a fork a few minutes before you expect it to finish.

The second tip is about sauce timing. If the cream sauce simmers too long, it can thicken past comfort. Keep an eye on it and stir often. It should coat the back of a spoon but still pour easily.

Finally, let the salmon rest for a couple of minutes after baking. Just like with steak, it gives the juices time to settle. That short pause keeps the texture moist and tender.

6) Making Baked Salmon with Lemon Butter Cream Sauce Ahead of Time

When I host friends, I try to make parts of the meal earlier in the day. The sauce works beautifully this way. Cook it, cool it, and reheat it gently before serving. Just don’t boil it again or it will split.

The salmon itself is best baked fresh. That said, you can season the fillets and keep them covered in the fridge for several hours before dinner. When the oven is ready, slide them in and focus on your guests.

This make-ahead approach saves stress during busy evenings. A little planning leaves more time at the table, which is the whole point of recipes with salmon that feel easy and relaxed.

7) Storing Leftover Baked Salmon with Lemon Butter Cream Sauce

Leftovers rarely happen when salmon is on the menu, but they do occasionally. Store the salmon in an airtight container in the fridge for up to two days.

Reheat in the oven at a low temperature. The microwave works too, but do it gently to avoid drying out the fish. Add a spoonful of water before reheating to help with moisture.

The sauce thickens as it cools. If you warm it on the stove, stir in a splash of cream or milk to bring it back to life. It’s not quite the same as fresh, but still very good.

8) Try these Main Course next!

9) Baked Salmon with Lemon Butter Cream Sauce