If you’re looking for a dish that feels like a restaurant-quality meal but comes together with ease, this Oven Baked Salmon with Lemon Cream Sauce Recipe is exactly what you need. It’s the perfect combination of flaky, tender salmon baked to perfection and a luxuriously smooth lemon cream sauce that adds just the right brightness and richness. Every bite offers a delightful harmony of flavors and textures, making it an absolute favorite to bring to the table whether it’s a weeknight dinner or a special occasion.
Ingredients You’ll Need
The beauty of this Oven Baked Salmon with Lemon Cream Sauce Recipe is how straightforward the ingredients are, yet each plays a vital role in creating a layered, flavorful final dish. From the freshness of lemon juice to the richness of butter and cream, every element is essential for that perfect balance.
- Salmon fillet (2 to 3 lb): The star of the dish, choosing a fresh, wild-caught salmon gives you the best texture and flavor.
- Salt and black pepper: Simple seasonings that enhance the natural salmon taste without overpowering it.
- Olive oil (1 Tbsp): A light drizzle adds moisture and helps the salmon develop a beautiful baked surface.
- Parsley (1 Tbsp, finely chopped): Offers a fresh, herbaceous touch and a vibrant green garnish.
- Onion or shallots (1 small onion or 2 medium shallots, finely diced): Adds a subtle savory base and depth to the lemon cream sauce.
- Fresh lemon juice (1/4 cup): Brings brightness and acidity that cuts through the richness beautifully.
- Dry white wine (1/4 cup): Enhances the sauce’s complexity with mild fruity and acidic notes.
- Heavy cream (1/2 cup): Gives the sauce its creamy, luscious texture that hugs the salmon perfectly.
- Cold unsalted butter (8 Tbsp, cut into pieces): Slowly whisked in for a velvety finish and rich flavor depth.
How to Make Oven Baked Salmon with Lemon Cream Sauce Recipe
Step 1: Prepare and Bake the Salmon
Start by lining a baking sheet with foil or parchment paper for an easy cleanup. Place the salmon fillet skin-side down and season it generously with salt and black pepper to bring out its natural flavors. A light drizzle of olive oil on top helps keep the fish moist and gives the surface a slight golden finish. Bake uncovered in a preheated 425-degree oven for 10 to 15 minutes, depending on the thickness of your salmon. A thick wild-caught piece usually takes around 14 minutes. This method ensures the salmon is cooked through but still tender and succulent.
Step 2: Create the Lemon and Wine Reduction
While the salmon bakes, get started on that dreamy sauce by combining the finely diced onion or shallots with fresh lemon juice and dry white wine in a small saucepan. Simmer this mixture over medium heat until it thickens and reduces, which should take about 7 to 8 minutes. This concentrated base is where the sauce begins to develop its lovely tangy and savory character.
Step 3: Whisk in Cream and Butter for the Sauce
Next, stir in the heavy cream and bring it up just to a simmer. Lower the heat and start incorporating the cold butter, one tablespoon at a time, whisking constantly. This gradual addition creates an incredibly smooth, glossy sauce that clings beautifully to each bite of salmon. Season with a pinch of salt or to your taste and then remove the sauce from the heat. Keep it covered until you’re ready to serve to maintain its warmth and silkiness.
Step 4: Plate and Garnish
Once your salmon is out of the oven, plate it up with care. Generously drizzle the lemon cream sauce over each serving, letting it cascade over the flaky flesh. Finish with a sprinkle of freshly chopped parsley for a pop of color and a fresh herbal note. This final touch really pulls the whole dish together, making it look as good as it tastes.
How to Serve Oven Baked Salmon with Lemon Cream Sauce Recipe
Garnishes
Fresh parsley is a classic choice here, offering both color and a mild, minty flavor that complements the lemon cream sauce. You can also add thin lemon slices or a small sprinkle of finely grated lemon zest for an extra citrusy kick and a bit more visual appeal.
Side Dishes
This dish pairs beautifully with a variety of sides. Think light and fresh like steamed asparagus or green beans for crunch, or creamy mashed potatoes or buttery risotto for comfort and heartiness. A side salad with crisp greens and a simple vinaigrette also works perfectly to balance the richness of the sauce and salmon.
Creative Ways to Present
For an elegant touch, serve the salmon atop a bed of sautéed spinach or garlicky quinoa. Alternatively, place a quenelle of lemony herb butter or a dollop of chilled crème fraîche on the side for guests to add as they wish. Presentation is your chance to have fun and impress!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, they keep well in an airtight container in the refrigerator for up to 2 days. Store the salmon separately from the lemon cream sauce if possible to maintain the best texture for both components.
Freezing
Freezing baked salmon with sauce isn’t recommended because the texture of the cream sauce can separate upon thawing. If you want to freeze cooked salmon, keep it without sauce and prepare the lemon cream sauce fresh when you’re ready to serve again.
Reheating
When reheating, gently warm the salmon in a low oven to avoid drying it out. For the sauce, reheat slowly on the stove over low heat, whisking gently to re-emulsify the butter and cream so it returns to its luscious state.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon can be used but make sure to thaw it completely and pat it dry before baking. This helps achieve a better texture and prevents excess moisture during cooking.
What can I substitute for dry white wine in the sauce?
If you prefer not to use wine, you can substitute with extra lemon juice and a splash of chicken broth or water to maintain acidity and volume in the sauce.
Is there a way to make this recipe dairy-free?
You can replace the heavy cream with coconut cream or a cashew cream, and use a dairy-free butter alternative to keep the sauce rich and creamy without dairy.
How do I know when the salmon is done baking?
The salmon is perfectly cooked when it flakes easily with a fork and the flesh turns opaque throughout. Thickness will affect timing, so keep an eye on it and test with a fork starting at the 10-minute mark.
Can I prepare the lemon cream sauce ahead of time?
While you can make the sauce ahead, it’s best served fresh. If prepping earlier, reheat gently and whisk to bring it back together before serving.
Final Thoughts
This Oven Baked Salmon with Lemon Cream Sauce Recipe truly feels like a little celebration of simple ingredients done right. Its combination of tender salmon and a bright, buttery sauce is irresistible, and once you try it, it’s likely to become one of your go-to dishes for entertaining or treating yourself. I can’t wait for you to taste it and enjoy every flavorful bite!
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Oven Baked Salmon with Lemon Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 4 servings (4 to 6 slices)
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A delicious and elegant Oven Baked Salmon with Lemon Cream Sauce recipe that delivers tender, perfectly cooked salmon complemented by a rich and tangy lemon cream sauce. This meal is quick to prepare, healthy, and ideal for a sophisticated weeknight dinner or special occasion.
Ingredients
Salmon
- 2 to 3 lb salmon fillet
- salt and black pepper to taste
- 1 Tbsp olive oil for drizzling salmon
- 1 Tbsp parsley (finely chopped, to garnish)
Lemon Cream Sauce
- 1 small onion or 2 medium shallots (super finely diced, about 1/4 cup)
- 1/4 cup fresh lemon juice (from 2 medium or 1 large lemons)
- 1/4 cup dry white wine (such as chardonnay or pinot grigio)
- 1/2 cup heavy cream
- 8 Tbsp (1/2 cup) cold unsalted butter, cut into 8 pieces
- 1/4 tsp salt, or to taste
Instructions
- Prepare the Salmon: Line a baking sheet with foil or parchment paper. Place the salmon fillet skin-side-down on the sheet. Season generously with salt and black pepper, then drizzle with 1 tablespoon of olive oil. Bake uncovered in a preheated oven at 425°F (220°C) for 10-15 minutes or until the salmon is cooked through and flakes easily with a fork. For a thick wild-caught salmon, baking for about 14 minutes is recommended.
- Make the Sauce Base: While the salmon is baking, combine the finely diced onion or shallots (about 1/4 cup), lemon juice, and dry white wine in a small saucepan. Simmer over medium heat until the mixture reduces to a thick consistency, approximately 7-8 minutes.
- Add Cream and Butter: Whisk in the heavy cream to the reduced mixture. Once it reaches a gentle simmer, reduce the heat to low. Gradually whisk in the cold unsalted butter pieces, one tablespoon at a time, ensuring constant whisking to emulsify the sauce smoothly. Season with 1/4 teaspoon of salt or to taste. Remove from heat and cover to keep warm.
- Serve: Plate the baked salmon and generously drizzle the warm lemon cream sauce over the top. Garnish with freshly chopped parsley. Serve immediately for the best flavor and texture.
Notes
- Adjust the baking time based on the thickness of the salmon to avoid overcooking.
- For a non-alcoholic version, substitute white wine with an equal amount of chicken or vegetable broth with a splash of white wine vinegar or lemon juice.
- Use fresh lemon juice for the best tangy flavor in the sauce.
- Keep the sauce warm but avoid boiling after adding butter to prevent separation.
- Leftover sauce can be refrigerated and gently reheated, whisking constantly to maintain texture.
