Lemon Butter Salmon Bake Recipe

ByJulia
Jump to Recipe· 4.8 from 23 reviews

If you’re on the hunt for a dinner that’s both elegant and super simple, let me introduce you to this Lemon Butter Salmon Bake Recipe. Trust me, it’s one of those meals that comes together quickly but tastes like you spent hours in the kitchen. The rich, buttery lemon sauce paired with tender baked salmon fillets is seriously crave-worthy—and perfect for weeknights or impressing guests without breaking a sweat.

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Why This Recipe Works

  • Perfect Balance of Flavors: The tangy lemon juice brightens up the richness of the butter and cream, making each bite fresh and indulgent.
  • Simple Yet Elegant: Minimal ingredients come together to create a stunning dish that looks and tastes gourmet without the fuss.
  • Moist, Tender Salmon Every Time: Baking with a mustard-lemon marinade keeps the salmon juicy and full of flavor.
  • Quick and Easy Clean-Up: Everything cooks on one pan, which means less time scrubbing and more time enjoying your meal.
Lemon Butter Salmon Bake, baked salmon with lemon and butter, easy salmon dinner, healthy salmon recipes, quick seafood dishes - In a silver pan filled with four pieces of cooked salmon, each piece is topped with a thick layer of creamy white sauce mixed with green herbs and spices. The salmon has a light orange pink color with browned edges. Around the salmon, there are three round slices of lemon, one placed on top of a salmon piece and two on the side. The sauce looks rich and slightly oily with small bits of herbs, covering some parts of the fish and the pan's surface. The pan rests on a white marbled background. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

I’ve always found that using fresh, quality ingredients makes all the difference with seafood. This Lemon Butter Salmon Bake Recipe relies on a few staples that come together effortlessly, creating that luxurious sauce and juicy salmon without any guesswork.

Lemon Butter Salmon Bake, baked salmon with lemon and butter, easy salmon dinner, healthy salmon recipes, quick seafood dishes - Flat lay of five fresh, pink skinless salmon fillets arranged symmetrically beside a small white bowl of bright yellow freshly squeezed lemon juice, a small white bowl of golden olive oil, one whole uncracked garlic bulb with a few peeled cloves nearby, a small white bowl of smooth old-style Dijon mustard, a small white bowl holding a pat of unsalted butter, another small white bowl filled with creamy heavy cream, a small white bowl with finely chopped fresh green parsley, a few fresh lemon slices, a small white bowl of coarsely ground black pepper, and a small white bowl of fine white sea salt, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Freshly Squeezed Lemon Juice: Adds brightness and cuts through the butteriness, giving the dish a refreshing zing.
  • Olive Oil: Helps the marinade coat the salmon evenly and keeps the fish moist during baking.
  • Garlic: A punch of flavor that blends beautifully into both the marinade and the butter sauce.
  • Old-Style Dijon Mustard: The tangy, textured mustard adds subtle depth and helps create a nice crust on the salmon.
  • Skinless Salmon Fillets: These bake quickly and soak up all the flavors perfectly without extra fuss.
  • Unsalted Butter: Forms the luscious base of the cream sauce, allowing you to control the saltiness.
  • Heavy Cream or Half and Half: Makes the sauce deliciously smooth and velvety; half and half works well if you prefer it a bit lighter.
  • Fresh Parsley: Adds a pop of color and a fresh herbal note that brightens the whole dish.
  • Ground Black Pepper and Salt: Essential seasonings that enhance all the flavors without overpowering the salmon.
  • Lemon Slices: For that pretty, zesty finish when serving on the plate.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Lemon Butter Salmon Bake Recipe is a wonderful base, but I love mixing it up depending on what mood I’m in or what’s in my pantry. You’ll find it super forgiving—feel free to make it your own!

  • Variation: Sometimes, I swap heavy cream for coconut milk to give it a dairy-free twist that still stays rich and silky.
  • Herbs: I often toss in some fresh dill or thyme instead of parsley for a different herbal aroma that complements salmon beautifully.
  • Spice it Up: Add a pinch of red pepper flakes to the butter sauce if you like a subtle kick—perfect for those who want just a touch of heat.

Step-by-Step: How I Make Lemon Butter Salmon Bake Recipe

Step 1: Prepare Your Salmon Marinade

Start by mixing freshly squeezed lemon juice, olive oil, minced garlic, and old-style Dijon mustard in a small bowl. This combo is what gives your salmon its mouthwatering tang and makes the crust pop. Once combined, spread this marinade evenly over your skinless salmon fillets, then sprinkle them with salt and freshly ground black pepper. I usually let my salmon sit in the marinade for about 10 minutes while I preheat the oven—this gives the flavors a chance to soak in.

Step 2: Bake the Salmon

Place the marinated salmon fillets on a greased baking dish or parchment-lined tray, spacing them apart a bit. Pop them into an oven preheated at 400°F (200°C) and bake for about 12-15 minutes. Keep an eye on the salmon; you want the edges to flake easily with a fork but still be moist inside. Baking times can vary with thickness, so test gently after 12 minutes.

Step 3: Make the Lemon Butter Garlic Sauce

While the salmon is baking, melt unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes—don’t let it brown or burn! Next, pour in the heavy cream (or half and half if you’re using that), and stir gently to combine. If you want a little extra zing, squeeze in 1-2 tablespoons of fresh lemon juice here as well. Season with ground black pepper and let simmer on low until the sauce thickens slightly, about 3-5 minutes. Stir in finely chopped parsley just before serving.

Step 4: Bring It All Together

Once the salmon is done baking, pour that luscious lemon butter sauce right over the fillets or serve it on the side. I like topping with fresh lemon slices for presentation and a bit more citrus punch. Enjoy immediately for the best textures and flavors.

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Pro Tips for Making Lemon Butter Salmon Bake Recipe

  • Don’t Overcook Your Salmon: I always set a timer and check early—salmon’s done when it flakes easily but is still tender inside, so keep an eye on it.
  • Fresh Lemon Juice Is Key: Bottled lemon juice just can’t compete here; fresh really makes this dish sing.
  • Use Unsalted Butter: It gives you control over seasoning and prevents the sauce from becoming too salty.
  • Garlic Timing Matters: Cook garlic gently and keep it from browning to avoid bitterness in your sauce.

How to Serve Lemon Butter Salmon Bake Recipe

Lemon Butter Salmon Bake, baked salmon with lemon and butter, easy salmon dinner, healthy salmon recipes, quick seafood dishes - The image shows a close-up of a cooked piece of salmon with a creamy sauce on top. The salmon is pink and flaky with a slightly browned outer layer. The sauce is light beige with visible small bits of herbs and spices, including green parsley leaves and black pepper. The sauce looks smooth and slightly melted, covering the top surface of the salmon and pooling in some crevices. In the background, there is a blurry white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I almost always finish this recipe with a sprinkle of freshly chopped parsley and a few thin lemon slices right on top. The parsley adds a fresh burst of color and flavor, while the lemon slices make it look extra special—plus you can squeeze a little more lemon as you eat if you want that fresh citrus kick.

Side Dishes

To keep things balanced, I love pairing this salmon with garlic roasted asparagus, a light quinoa salad, or buttery mashed potatoes. Steamed green beans or a tangy cucumber salad are also fantastic companions that keep the meal fresh and bright.

Creative Ways to Present

For special occasions, I’ve plated this salmon on a bed of sautéed spinach or wild rice pilaf, then drizzled the lemon butter sauce over everything in a pretty swoosh. Adding edible flowers or microgreens on top gives that restaurant-worthy look that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Lemon Butter Salmon Bake Recipe actually keep pretty well in the fridge for up to two days. I store the salmon and sauce together in an airtight container to make reheating easier and to keep the fillets moist.

Freezing

Personally, I don’t recommend freezing this dish because the cream sauce can separate and get a bit grainy when thawed. If you want to prep ahead, it’s better to bake fresh and save any extra salmon minus the sauce to freeze separately.

Reheating

To reheat, I gently warm leftovers in the oven at 300°F (150°C) for 10-12 minutes or microwave on low power in short intervals—you want to warm through without drying out the fish. Adding a splash of cream or a pat of butter before reheating helps keep the sauce silky.

FAQs

  1. Can I use salmon with skin on for this recipe?

    Absolutely! If your salmon has skin, just place the fillets skin-side down in the baking dish. The skin helps protect the fish and can become nicely crispy. Just adjust your cooking time slightly, and remove the skin before serving if you prefer.

  2. Is it possible to make this recipe dairy-free?

    Yes! Swap the unsalted butter for a dairy-free margarine or coconut oil, and use full-fat coconut milk or a plant-based cream alternative to keep the sauce creamy and rich without dairy.

  3. Can I prepare this recipe ahead of time?

    You can prep the marinade and sauce in advance, but I recommend baking the salmon fresh right before serving to keep the flavors and texture at their best.

  4. What’s the best side dish with Lemon Butter Salmon Bake Recipe?

    Roasted asparagus, light quinoa salads, or buttery mashed potatoes all complement the creamy, tangy flavors perfectly and keep the meal balanced.

Final Thoughts

This Lemon Butter Salmon Bake Recipe is one of those dishes I come back to again and again because it never disappoints. It’s quick enough for a cozy weeknight yet sophisticated enough to wow guests effortlessly. I hope you give it a try—you’ll enjoy how the bright lemon and buttery garlic sauce bring out the best in the salmon every single time. And once you taste it, you might find it becoming a staple in your home kitchen too!

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Lemon Butter Salmon Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 23 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Baked Salmon with Lemon Butter Cream Sauce is a flavorful and elegant dish featuring tender salmon fillets baked to perfection and smothered in a rich, creamy lemon butter garlic sauce. Perfect for a quick and impressive dinner, it combines bright citrus notes with savory garlic and creamy textures for a delightful meal.

Ingredients

Units Scale

For The Salmon

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

Lemon Butter Garlic Sauce

  • 1/4 cup unsalted butter
  • 1 1/2 tablespoons minced garlic cloves
  • 1/2 cup heavy cream or half and half
  • 1-2 tablespoons freshly squeezed lemon juice, optional
  • 1 tablespoon parsley, finely chopped
  • 1/2 teaspoon ground black pepper
  • lemon slices for serving

Instructions

  1. Prepare the Salmon: Preheat your oven to 400 degrees Fahrenheit. In a small bowl, whisk together lemon juice, olive oil, minced garlic, Dijon mustard, ground black pepper, and salt. Place the salmon fillets on a baking sheet lined with parchment paper or foil and brush the lemon mustard mixture evenly over each fillet.
  2. Bake the Salmon: Place the baking sheet in the preheated oven and bake the salmon for 15 minutes or until it flakes easily with a fork and is cooked through but still moist inside.
  3. Make the Lemon Butter Garlic Sauce: While the salmon bakes, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the heavy cream and bring to a gentle simmer.
  4. Season the Sauce: Add 1 to 2 tablespoons of lemon juice to taste (optional for extra tang), ground black pepper, and finely chopped parsley. Stir well and cook for an additional 2-3 minutes to thicken slightly. Remove from heat once the sauce is creamy and smooth.
  5. Serve: Remove the salmon from the oven and plate the fillets. Spoon the warm lemon butter garlic sauce generously over each piece of salmon. Garnish with lemon slices and additional parsley if desired. Serve immediately for best flavor and texture.

Notes

  • Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days.
  • Reheat gently in the oven or microwave on low power to keep the salmon moist and prevent the cream sauce from separating.
  • Freezing is not recommended as the cream sauce may separate upon thawing, affecting the texture.
  • If using half and half instead of heavy cream, the sauce may be slightly thinner but will still be delicious.
  • For an extra touch of flavor, add a pinch of smoked paprika or cayenne pepper to the sauce.

Nutrition

  • Serving Size: 1 salmon fillet (5 oz.) with sauce
  • Calories: 350 kcal
  • Sugar: 1 g
  • Sodium: 350 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 30 g
  • Cholesterol: 90 mg

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