Baked Salmon with Amazing Lemon Sauce

This baked salmon with lemon sauce is one of those go-to dishes I turn to when I want something healthy, flavorful, and quick. The salmon turns out tender and flaky every time, and the bright, creamy lemon sauce takes it to the next level. It’s a perfect meal for a weeknight dinner but elegant enough to serve guests.

Why You’ll Love This Recipe

I love this recipe because it’s simple yet tastes like something from a fancy restaurant. The lemon sauce is the real star—zesty, buttery, and rich without being heavy. I can have it on the table in under 30 minutes, and the cleanup is minimal. Plus, salmon is packed with protein and omega-3s, so it’s a nutritious choice too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets
• Olive oil
• Garlic (minced)
• Salt and pepper
• Lemon juice
• Lemon zest
• Butter
• Heavy cream or half-and-half
• Fresh parsley (for garnish)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
2. I place the salmon fillets on the sheet and drizzle them with olive oil, then season with salt, pepper, and minced garlic.
3. I bake the salmon for about 12-15 minutes, depending on thickness, until it’s opaque and flakes easily with a fork.
4. While the salmon bakes, I make the lemon sauce. In a small saucepan, I melt butter over medium heat, stir in garlic, lemon juice, and zest, then pour in the cream.
5. I let the sauce simmer for a few minutes until slightly thickened, stirring occasionally.
6. Once the salmon is done, I spoon the warm lemon sauce over each fillet and sprinkle with fresh parsley before serving.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prep and 15 minutes to bake, making it a quick 25-minute meal from start to finish.

Variations

• Herb lovers: I sometimes add dill or thyme to the sauce for more flavor depth.
• Spicy kick: A pinch of red pepper flakes in the lemon sauce gives it a little heat.
• Lighter version: I swap heavy cream for Greek yogurt or low-fat cream for a lighter sauce.
• Citrus twist: Mixing in a bit of orange juice with the lemon adds a unique sweetness.
• Pan-seared option: When I’m short on time, I pan-sear the salmon for a crispier finish and top it with the same sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm the salmon in the oven at 300°F (150°C) for 10 minutes or in the microwave on low power to avoid drying it out. The lemon sauce can be reheated over low heat on the stovetop while stirring continuously.

FAQs

Can I use frozen salmon?

Yes, I thaw it completely before baking and pat it dry to remove excess moisture for better texture.

What type of salmon works best?

I like using wild-caught salmon for its flavor and texture, but farm-raised works just fine too.

Can I make the lemon sauce ahead of time?

Absolutely. I store it in the fridge for up to 2 days and reheat it gently before serving.

How do I know when the salmon is cooked?

When it flakes easily with a fork and looks opaque in the center, it’s ready. I sometimes use a thermometer—145°F (63°C) is the safe internal temperature.

Can I use this sauce with other fish?

Definitely. I’ve used it with cod, halibut, and even shrimp, and it works beautifully every time.

Conclusion

Baked salmon with lemon sauce is one of those dishes I keep coming back to. It’s easy, healthy, and full of flavor—and that sauce? I could spoon it over just about anything. Whether I’m cooking for myself or sharing a meal with others, this recipe never disappoints.

Baked Salmon with Amazing Lemon Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner, Main Course
• Method: Baked
• Cuisine: American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

This baked salmon with lemon sauce is a flavorful, healthy, and elegant dish that’s ready in under 30 minutes. Tender, flaky salmon pairs perfectly with a creamy, zesty lemon butter sauce. Ideal for both weeknight dinners and special occasions!

---

Ingredients

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons butter
• 1/2 cup heavy cream or half-and-half
• Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Place salmon fillets on the sheet. Drizzle with olive oil, and season with salt, pepper, and minced garlic.
3. Bake for 12–15 minutes, or until salmon is opaque and flakes easily with a fork.
4. While the salmon bakes, prepare the lemon sauce:
5. In a small saucepan over medium heat, melt butter.
6. Stir in garlic, lemon juice, and lemon zest.
7. Pour in cream and let it simmer for a few minutes until slightly thickened, stirring occasionally.
8. Spoon warm lemon sauce over salmon fillets and garnish with chopped parsley before serving.

---

Notes

• Add fresh herbs like dill or thyme to the sauce for extra flavor.
• Red pepper flakes can give the sauce a gentle heat.
• For a lighter version, use Greek yogurt or low-fat cream instead of heavy cream.
• The lemon sauce pairs well with other fish like cod, halibut, or shrimp.
• Store sauce separately and reheat gently to maintain texture.