Jump to RecipeRate Recipe

This post may contain affiliate links. Please read our disclosure policy.

Salmon just got fancy.
This Baked Salmon with Lemon Butter Cream Sauce is creamy, dreamy, and ready in 30. Flaky fish, zingy lemon, a kiss of garlic—and that buttery sauce? Let’s just say… your fork won’t get a break

Perfect for weeknights when you want something elegant without the effort.

Baked Salmon in a thick, yellow sauce with lemon wedges and fresh herbs on top, looking royale

Table of Contents

Let’s Talk About This Saucey Situation

This salmon isn’t just baked—it’s bathed in a silky, lemony, garlicky cream sauce that clings to every flaky bite. The butter brings the richness, the lemon adds that bright zing, and the garlic? Well, it does what garlic does best. The best part? It all comes together in one pan, in under 30 minutes. Elegant enough for date night, easy enough for Tuesdays.

Your Creamy Salmon Starter Pack

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Overhead view of fresh ingredients for baked salmon all arranged neatly on a wooden board.

A short, dreamy ingredient list that brings big flavor to the table. You probably have most of it in your kitchen already—just grab some salmon and let the magic happen.

  • Salmon fillets: Skin-on or skinless, your call. Just make sure they’re fresh and thick enough to stay juicy.
  • Garlic: Don’t hold back—this sauce lives for garlic.
  • Lemon juice: For that bright, tangy kick that cuts through the cream.
  • Heavy cream: The base of our silky sauce. No shortcuts here.
  • Butter: Adds richness and depth. Brown it slightly for bonus flavor.
  • White wine: Adds a restaurant-style finish (or swap with chicken broth).
  • Fresh parsley: A sprinkle on top makes everything pop.

Note: Please see Recipe Card at the bottom for full list of ingredients and measurements.

Bring the Heat

Golden salmon, creamy sauce, one pan. This recipe keeps it simple, but delivers big on flavor.

Overhead shot of a white ceramic baking dish being lightly greased with a paper towel.
  1. Preheat and Prep. Heat your oven to 425°F (220°C) and lightly grease a baking dish. Easy start, big payoff.
Marinated salmon fillets arranged in a white baking dish, coated with a golden lemon-garlic mixture.
  1. Mix and Rub. Pat the salmon dry with a paper towel. In a small bowl, mix lemon juice, olive oil, garlic, and white wine. Rub that goodness all over the salmon and place it in the baking dish. Season well with salt and pepper.
Baked salmon fillet in a white ceramic dish, resting in a pool of golden lemon butter sauce.
  1. Bake It Beautiful. Bake for 10–12 minutes, or until the salmon is perfectly opaque and flakes with a fork.
Minced garlic sizzling in melted butter inside a black non-stick skillet
  1. Start the Sauce. While the salmon is baking, melt butter in a small pan over medium heat. Add the garlic and cook until fragrant—about 30 seconds of pure kitchen bliss.
Minced garlic sizzling in bubbling melted butter inside a black non-stick skillet, set on a warm beige stone countertop.
  1. Wine + Cream = Magic. Pour in the wine and let it simmer for 2–3 minutes until just reduced. Add the cream and let it bubble until slightly thickened.
Lemon butter sauce in a black skillet, freshly removed from heat and stirred with a wooden spoon
  1. Finish the Sauce. Remove from heat and stir in the lemon juice and fresh parsley.
Golden-baked salmon fillet in a white ceramic baking dish.
  1. Sauce It Up. Pour that dreamy sauce over the baked salmon, letting it mingle with the natural pan juices.
Salmon fillets served on a ceramic plate, topped with lemon butter cream sauce and sprinkled with parsley.
  1. Serve and Swoon. Plate it up, spoon over extra sauce, and enjoy every zesty, buttery bite.

Serve It Up Right

This salmon is a main character, but every star needs a good supporting cast. Spoon it over a bed of creamy Mashed Potatoes to catch every drop of that dreamy sauce. Keep it light with Cheesy Garlic Roasted Asparagus or a crisp green salad.
Feeling indulgent? Try it with Chili Garlic Butter Pasta and don’t look back.

FAQs

Can I use frozen salmon?

Absolutely! Just make sure to thaw it completely and pat it dry before cooking. No one likes soggy salmon.

What can I use instead of white wine?

Chicken broth works great, or even a splash of extra lemon juice if you like it zingy.

How do I know when salmon is fully cooked?

It should flake easily with a fork and be opaque all the way through. Internal temp? 145°F (63°C) if you’re using a thermometer.

Close up image of salmon piece in lemon butter sauce with slice of lemon and chopped herbs on top.

You might also like

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan

Get a free eBook!

Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!

Baked Salmon Lemon Butter Cream Sauce
Pin Print
4.95 from 104 votes

Easy Salmon Recipe Lemon Butter Sauce

By Karina
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 serves
Tender Baked Salmon with a silky smooth Lemon Butter Cream Sauce is a quick and easy dinner recipe! You will be drinking the sauce straight out of the pan, it is so good! A salmon recipe perfect for busy weeknights when you don't have time to cook.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 
 

EASY SALMON:

  • 4 skinless salmon fillets
  • 2 tablespoons lemon juice freshly squeezed, divided
  • 1 tablespoon olive oil
  • 1 tablespoon garlic minced
  • 2 tablespoons dry white wine optional – can sub with 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt to season
  • 1/4 teaspoon cracked pepper to season

CREAM SAUCE:

  • 1/4 cup unsalted butter
  • 2 teaspoons garlic minced
  • 2 tablespoons dry white wine can sub with 1 teaspoon Dijon mustard
  • 1/2 cup cream heavy, whipping or thickened
  • 1-2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon fresh parsley chopped, divided

Instructions 

  • Heat oven to 425°F (220°C). Lightly grease a baking dish.
  • Pat the salmon dry with a paper towel. Combine lemon juice, olive oil, garlic and wine together in a small bowl. Rub salmon with the mixture and arrange in baking dish. Season with a good pinch of salt and pepper.
  • Bake for 10-12 minutes, or until salmon is opaque throughout.
  • While salmon is baking, melt butter in a small pot over medium heat. Add the garlic and cook until fragrant (30 seconds).
  • Pour in the wine and let cook for 2-3 minutes until just starting to reduce. Add in cream and cook until sauce thickens slightly.
  • Take off the heat and stir through lemon juice and parsley.
  • Pour the sauce over the cooked salmon in the dish to mix through the natural pan juices released from the salmon while baking.
  • Serve and enjoy!

Notes

HOW LONG TO BAKE SALMON
Bake for 4 – 6 minutes per 1/2-inch (1 cm) thickness of fillet. Baking time depends on the thickness of your salmon fillets.
  • MEDIUM: 4 minutes PER 1/2-inch.
  • WELL DONE: 6 minutes per 1/2-inch.
HOW TO KNOW WHEN SALMON IS READY
Check the thickest part of your salmon fillets with a fork. When the flesh easily flakes or softly falls apart, it’s done.
You can also use an instant-read thermometer to check for doneness. The USDA recommends a minimum internal temperature of 145°F (61°C), which should be taken inside the thickest part of the salmon.
Leftovers
Refrigerate for up to 3 days in an airtight container. Gently reheat in the microwave.

Nutrition

Calories: 496kcal | Carbohydrates: 3g | Protein: 35g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 158mg | Sodium: 232mg | Potassium: 908mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 946IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
Karina eating butter chicken from a gold fork out of a bowl with a nann bread on the side.

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

Read more about me
4.95 from 104 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

343 Comments

  1. Mark Grote says:

    5 stars
    Excellent. I add pickled artichoke hearts and it was unbelievable.

    Reply
  2. Flor S says:

    5 stars
    So delicious!!!! I made this and followed the recipe. I just added salt and pepper to my sauce and made pita bread sandwich style and it was so yummy

    Reply
  3. Carla @ Foodie Digital says:

    5 stars
    This recipe proves that fancy restaurant calibre sauces don’t have to be difficult! I happened to have some whipping cream in the fridge so decided to make this for dinner and the results were incredible. I didn’t have white wine opened so opted for the dijon mustard and it was super.

    Reply
  4. Deb says:

    5 stars
    Loved the sauce !!! I pan fried our salmon to get the crispy skin, but added the pan juices to sauce. Super easy, Super tasty !!! Loved it !!! 💖

    Reply
  5. Wayne Broadley says:

    5 stars
    5* from me and my wife. I used less garlic than recommended and I’ll use even less garlic next time as I’m not a lover of it, but the wife thought it was perfect.
    Will be making it again.

    Thank you for the delicious recipe

    Reply
  6. Blitzo says:

    5 stars
    Wow! really amazing I love it.

    Reply
  7. Shecky Calrissian says:

    5 stars
    Good recipe, but why does all this info have to be presented in such an embarrassingly flaky manner? Cripes, fewer screwy adjectives and dispense with the exclamation marks PLEASE,

    Reply