Lemon Butter Baked Salmon Recipe

ByAmanda
Jump to Recipe· 4.9 from 10 reviews

If you’re on the hunt for a dinner that feels both fancy and fuss-free, you’ve got to try this Lemon Butter Baked Salmon Recipe. It’s the kind of dish that makes you feel like a pro in the kitchen, even if you’re just starting out. Think tender, flaky salmon bathed in a lush lemon butter garlic sauce that’s silky, tangy, and just downright addictive. Trust me, once you make this, you’ll find yourself reaching for it again and again.

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Why This Recipe Works

  • Perfect Balance of Flavors: The tangy lemon juice cuts through the rich butter and creamy sauce, complementing the salmon beautifully.
  • Simple Steps, Big Impact: Few ingredients, easy prep, but the results taste anything but simple.
  • Moist, Tender Salmon Every Time: Baking with the sauce ensures the fish stays juicy and flaky.
  • Versatile and Crowd Friendly: Great for weeknights or impressing guests without breaking a sweat.
Lemon Butter Baked Salmon, lemon butter salmon, baked salmon recipes, easy salmon dinner, healthy fish recipes - 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

This Lemon Butter Baked Salmon Recipe relies on fresh, flavorful ingredients that make the dish sing without complexity. Each ingredient plays a crucial role — lemon juice brightens, butter adds richness, garlic gives a savory punch, and Dijon mustard lends a subtle tang that deepens the overall flavor.

Lemon Butter Baked Salmon, lemon butter salmon, baked salmon recipes, easy salmon dinner, healthy fish recipes - 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
  • Fresh lemon juice: Freshly squeezed is non-negotiable here for that vibrant zing only fresh lemons can provide.
  • Olive oil: Adds a light fruity base that helps the marinade soak in without overpowering.
  • Garlic cloves: Minced fresh gives you the pungent aroma and warming flavor essential for the sauce and marinade.
  • Old-style Dijon mustard: Adds mild heat and a creamy texture to the salmon marinade.
  • Skinless salmon fillets: Choosing fresh, firm, and pin-boned fillets ensures a great texture and easy eating experience.
  • Ground black pepper: Just a dash to enhance all the bright flavors without overwhelming.
  • Salt: To bring out the natural flavors of the fish and season everything evenly.
  • Unsalted butter: The heart of the sauce, providing silky richness that’s not too salty.
  • Heavy cream or half-and-half: Adds luxurious creaminess that balances the lemon’s tartness perfectly.
  • Fresh parsley: Chopped finely for a pop of color and fresh herbal note.
  • Lemon slices: For a lovely presentation and a little extra citrus kick if you want.
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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

I love that this Lemon Butter Baked Salmon Recipe is super flexible. Depending on my mood or what’s in the fridge, I swap, add, or leave out things to keep it interesting. You should feel free to do the same—make it your own!

  • Spice it up: Sometimes I add a pinch of cayenne or smoked paprika to the marinade for a little smoky heat — it changes the flavor profile wonderfully.
  • Dairy-free variation: Use coconut cream instead of heavy cream for a luscious dairy-free version that still feels indulgent.
  • Herb swap: Fresh dill is a lovely substitute or addition to parsley if you want a different herbal twist.
  • Make it lemonier: Add extra lemon zest to the sauce for a more intense citrus kick that brightens every bite.

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

Step 1: Marinate the Salmon for Maximum Flavor

Start by mixing freshly squeezed lemon juice, olive oil, minced garlic, and old-style Dijon mustard in a small bowl—this combo is your marinade magic. Coat the salmon fillets evenly with this mixture and sprinkle them with salt and black pepper. I like to let the salmon sit in the marinade for 10-15 minutes at room temp; it’s enough time for the flavors to sink in without making the fish mushy.

Step 2: Prepare the Lemon Butter Garlic Sauce

While the salmon marinates, melt unsalted butter over medium heat, then add minced garlic and cook it gently until fragrant — don’t let it brown or it’ll taste bitter. Stir in heavy cream and bring it to a low simmer. If you want, toss in extra lemon juice to brighten the sauce even more. Finish by folding in finely chopped parsley and a pinch of pepper. This sauce is your star player, so give it some love!

Step 3: Bake to Tender Perfection

Arrange the marinated salmon fillets in a baking dish. Pour the warm lemon butter garlic sauce over them, making sure each fillet is well coated. Pop the dish into a preheated 375°F (190°C) oven for about 15 minutes, or until the salmon flakes easily with a fork. Baking in the sauce keeps everything moist and flavorful. Keep an eye on the fish towards the end; you want it tender, not dried out.

Step 4: Serve It Up Beautifully

Once baked, garnish with lemon slices and a sprinkle of fresh parsley for that picture-perfect finish. I usually serve mine straight from the baking dish because it keeps the sauce intact, but transfer it to a platter for guests if you’re feeling fancy.

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Pro Tips for Making Lemon Butter Baked Salmon Recipe

  • Don’t Over-Marinate: Keep the marinating time short to avoid the acid “cooking” the fish and ruining its texture.
  • Use Room Temperature Salmon: Let the salmon sit out for a bit before baking so it cooks evenly and doesn’t get dry edges.
  • Watch Your Garlic: Sauté garlic gently and remove from heat once fragrant to keep it from turning bitter in the sauce.
  • Rest Before Serving: Let the baked salmon sit for a few minutes after removing it from the oven; it helps the juices redistribute.

How to Serve Lemon Butter Baked Salmon Recipe

Lemon Butter Baked Salmon, lemon butter salmon, baked salmon recipes, easy salmon dinner, healthy fish recipes - 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’m a sucker for simple, fresh garnishes. Thin lemon slices laid over the salmon add a bright visual pop and a little extra lemon flavor for the citrus lovers. Sprinkling finely chopped parsley gives freshness and color that brings the whole dish alive—plus it makes it look restaurant-worthy without effort.

Side Dishes

When I serve this Lemon Butter Baked Salmon Recipe, I love balancing its richness with easy, bright sides. Garlic roasted asparagus or steamed green beans are my go-tos. A fluffy quinoa salad or buttery mashed potatoes work beautifully, too—they soak up that luscious sauce perfectly.

Creative Ways to Present

For special occasions, I like plating the salmon over a bed of herbed couscous and drizzling some extra sauce artistically around the plate. Adding a sprig of fresh dill or thyme makes it look elegant, and a wedge of lemon on the side always invites guests to add a squeeze of freshness.

Make Ahead and Storage

Storing Leftovers

I usually place any leftovers in an airtight container and keep them refrigerated. They stay good for up to two days. The salmon keeps its moisture surprisingly well, thanks to that buttery sauce.

Freezing

Freezing this Lemon Butter Baked Salmon Recipe isn’t my fave because the creamy sauce can separate and get grainy when thawed. If you’re short on time, it’s better to just refrigerate and enjoy within a day or two.

Reheating

To keep your leftovers moist, reheat gently in the oven at 275°F (135°C) for 10–12 minutes or until warmed through. Microwaving on a low power setting works too—just watch closely so the salmon doesn’t dry out.

FAQs

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

    Absolutely! If you prefer skin-on salmon, just place the fillets skin-side down in the baking dish. The skin crisps up nicely and also helps keep the fish moist during baking.

  2. What can I substitute if I don’t have heavy cream?

    You can swap heavy cream with half-and-half or even whole milk for a lighter sauce, though it won’t be quite as rich or thick. For dairy-free options, coconut cream works well but adds a subtle coconut flavor.

  3. Can I prepare the sauce ahead of time?

    Yes, but I recommend making the sauce fresh for the best texture and flavor. If you do prepare it ahead, gently rewarm it before pouring over the salmon to avoid separation.

  4. How do I know when the salmon is done baking?

    Look for salmon that flakes easily when you gently press with a fork but is still moist inside. The internal temperature should reach about 145°F (63°C) if you’re using a meat thermometer.

Final Thoughts

This Lemon Butter Baked Salmon Recipe holds a special place in my kitchen rotation because it’s reliably delicious, surprisingly simple, and always evokes compliments. The creamy lemon butter sauce makes the salmon feel indulgent without fuss. If you want to wow your family or friends with minimal effort, this recipe is the answer. I can’t wait for you to try it and make it your own—it’s the kind of dish everyone deserves in their weeknight meal arsenal!

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Lemon Butter Baked Salmon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews
  • Author: Amanda
  • 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

Delicious baked salmon fillets topped with a rich and creamy lemon butter garlic sauce, perfect for an elegant and easy dinner.

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./150 grams 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 the oven to 400°F (200°C). In a small bowl, whisk together lemon juice, olive oil, minced garlic, and Dijon mustard. Place the salmon fillets on a lined baking sheet and brush them evenly with the lemon and mustard mixture. Season with salt and ground black pepper.
  2. Bake the salmon: Place the baking sheet in the oven and bake the salmon fillets for 15 minutes, or until the fish flakes easily with a fork and is cooked through.
  3. Make the lemon butter sauce: While the salmon is baking, melt the unsalted butter in a saucepan over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1-2 minutes.
  4. Add cream and seasoning: Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened. Add lemon juice (if using), ground black pepper, and chopped parsley, stirring well to combine. Remove from heat.
  5. Serve: Once the salmon is done, plate the fillets and spoon the lemon butter garlic sauce over the top. Garnish with lemon slices and extra parsley if desired. Serve immediately for best flavor.

Notes

  • Best enjoyed fresh; refrigerate leftovers in an airtight container for up to 2 days.
  • Reheat gently in the oven or microwave to keep salmon moist.
  • Freezing is not recommended as the cream sauce may separate and alter texture.
  • Use skinless salmon fillets for even cooking and easier serving.
  • If heavy cream is unavailable, half-and-half can be used as a lighter alternative.

Nutrition

  • Serving Size: 1 fillet with sauce
  • Calories: 350 kcal
  • Sugar: 1 g
  • Sodium: 250 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 30 g
  • Cholesterol: 90 mg

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