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–+ servings
Baked Salmon with Lemon Butter Cream Sauce

Baked Salmon with Lemon Butter Cream Sauce Made Easy

Delight in the flavors of Baked Salmon with Lemon Butter Cream Sauce, a quick, family-friendly, keto-friendly dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 3 tablespoons Freshly Squeezed Lemon Juice Bottled lemon juice can be used in a pinch.
  • 2 tablespoons Olive Oil Can substitute with melted butter for richer taste.
  • 2 cloves Minced Garlic Fresh garlic is recommended for best flavor.
  • 1 tablespoon Old-Style Dijon Mustard Regular Dijon can also be used.
  • 4 fillets Skinless Salmon (about 5 oz. each) Can substitute with skinless mahi mahi or trout.
  • 1 teaspoon Ground Black Pepper Freshly cracked pepper is preferred.
  • to taste Salt Enhances overall flavor.
For the Cream Sauce
  • 4 tablespoons Unsalted Butter Allows better control over sodium levels.
  • 2 cloves Minced Garlic Adds depth to the sauce.
  • 1 cup Heavy Cream Coconut cream works for a dairy-free version.
  • 2 tablespoons Freshly Squeezed Lemon Juice Optional for sauce, adds freshness.
  • 2 tablespoons Parsley Fresh chives or dill can be great substitutes.
For Serving
  • Lemon slices for garnish Adds freshness alongside the baked salmon.

Equipment

  • Oven
  • baking dish
  • medium bowl
  • saucepan
  • skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C), ensuring the rack is centered.
  2. In a medium bowl, whisk together freshly squeezed lemon juice, olive oil, minced garlic, and Dijon mustard until well blended.
  3. Carefully place skinless salmon fillets in a skillet or baking dish, drizzle the marinade over the top, and rub the mixture into the salmon.
  4. Season generously with ground black pepper and salt.
  5. Bake for 10-15 minutes until the salmon flakes easily with a fork.
  6. Melt unsalted butter in a medium saucepan over low-medium heat, then add minced garlic and sauté for about 30 seconds.
  7. Pour in heavy cream and stir continuously, bringing it to a gentle boil for about 2-3 minutes.
  8. Remove from heat and stir in extra lemon juice, chopped parsley, and sprinkle with black pepper and salt.
  9. Pour the lemon butter cream sauce over the baked salmon and rest for 5-10 minutes.
  10. Serve garnished with lemon slices.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 2gProtein: 25gFat: 28gSaturated Fat: 17gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 300mgPotassium: 500mgVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Keep an eye on the salmon while baking to prevent dryness. Fresh ingredients enhance flavor.

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