Can I use another fish instead of salmon?

Absolutely. Cod and other mild white fish work well with the lemon butter cream sauce. Just adjust cooking time depending on thickness.

Can you taste the mustard?

Not strongly. The Dijon adds depth and slight tanginess rather than a bold mustard flavor. Even people who normally avoid mustard tend to enjoy it here.

How long does baked salmon keep in the fridge?

Leftovers can be refrigerated for up to 2 days. Store everything in an airtight container and reheat gently so the salmon stays moist.

Can I freeze the cream sauce?

It’s not recommended. Cream sauces can separate after freezing, which changes the texture once reheated.

What if I only have milk?

You can still make this creamy salmon recipe with whole milk. Adding a little cornstarch helps thicken the sauce nicely.

What vegetables go best with creamy salmon?

Broccoli, asparagus, green beans, zucchini, and mixed vegetables all pair beautifully with this dish.

Baked Salmon with Lemon Butter Cream Sauce: 5 Easy Tips

Name: Baked Salmon with Lemon Butter Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons freshly squeezed lemon juice; 1 tablespoon olive oil; 1 garlic clove, minced; 2 tablespoons old-style Dijon mustard; 5 skinless salmon fillets (about 5 oz each); ½ teaspoon ground black pepper; Salt, to taste; ¼ cup unsalted butter; 1½ tablespoons minced garlic; ½ cup heavy cream or half-and-half; 1–2 tablespoons freshly squeezed lemon juice; 1 tablespoon parsley, finely chopped; ½ teaspoon ground black pepper; Salt, to taste; Lemon slices, for serving

Description

Baked Salmon with Lemon Butter Cream Sauce is tender, flaky, and packed with rich garlic lemon flavor. This easy salmon dinner comes together in just 25 minutes and feels fancy enough for guests while still being perfect for busy weeknights.

Ingredients

Scale

For the Salmon

2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons old-style Dijon mustard
5 skinless salmon fillets (about 5 oz each)
½ teaspoon ground black pepper
Salt, to taste

Lemon Butter Cream Sauce

¼ cup unsalted butter
1½ tablespoons minced garlic
½ cup heavy cream or half-and-half
1–2 tablespoons freshly squeezed lemon juice
1 tablespoon parsley, finely chopped
½ teaspoon ground black pepper
Salt, to taste
Lemon slices, for serving

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Instructions

Preheat oven to 425°F (220°C) and position the rack in the center.
In a medium bowl, whisk together lemon juice, olive oil, garlic, and Dijon mustard.
Arrange salmon fillets in a baking dish or oven-safe skillet. Pour the lemon mustard mixture over the salmon and rub evenly. Season with salt and black pepper.
Bake for 10–15 minutes, or until the salmon flakes easily with a fork.
Meanwhile, melt butter in a saucepan over medium-low heat. Add garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and bring to a gentle simmer. Cook until slightly thickened.
Remove from heat and stir in lemon juice, parsley, salt, and black pepper.
Pour the creamy lemon butter sauce over the baked salmon.
Let rest for 5 minutes before serving with fresh lemon slices.

Notes

Best served fresh for the creamiest texture.

Refrigerate leftovers in an airtight container for up to 2 days.

Reheat gently to avoid drying out the salmon.

Whole milk mixed with a little cornstarch can be used instead of heavy cream.

Parmesan cheese or capers make delicious additions to the sauce.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 salmon fillet with sauce
Calories: 261 kcal
Sugar: 1 g
Sodium: 230 mg
Fat: 30 g
Saturated Fat: 16 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 31 g
Cholesterol: 72 mg