Creamy Lemon Garlic Salmon Recipe

ByTaylor
Jump to Recipe· 4.9 from 9 reviews

If you’re on the hunt for a dinner that feels fancy but is actually super easy to whip up, you’re in the right place. This Creamy Lemon Garlic Salmon Recipe is honestly one of those dishes that’s quick, packed with flavor, and leaves everyone asking for seconds. The silky lemon butter garlic sauce paired with perfectly baked salmon? Pure magic. Stick with me here—I’ll guide you through making this fan-freaking-tastic meal right in your own kitchen.

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Why This Recipe Works

  • Balanced Flavors: The tangy lemon cuts through the richness of the creamy sauce, creating a perfect flavor harmony.
  • Simple Ingredients: With pantry staples like garlic, butter, and lemon, you can make this anytime without a special grocery run.
  • Quick & Foolproof: Bakes in just 15 minutes with minimal prep, perfect for weeknights or dinner guests.
  • Sauce That Wows: Creamy, garlicky, and citrusy sauce turns plain baked salmon into a restaurant-worthy dish.
Creamy Lemon Garlic Salmon, lemon garlic salmon, easy salmon dinner, baked salmon with lemon, healthy seafood recipe - 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

Each ingredient in this Creamy Lemon Garlic Salmon Recipe plays a specific role in building layers of flavor and bringing a comforting richness to the plate. Plus, with a few tips, you’ll know what to look for to make sure you’re picking the best salmon and freshest lemons.

Creamy Lemon Garlic Salmon, lemon garlic salmon, easy salmon dinner, baked salmon with lemon, healthy seafood recipe - 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
  • Salmon fillets: I like skinless fillets for easy eating and quick cooking; fresh is best, but wild-caught frozen works well too.
  • Lemon juice: Freshly squeezed lemon juice brightens the dish in a way bottled just can’t match.
  • Garlic: Minced garlic adds a punch of savory aroma—don’t skimp here, it’s essential!
  • Old-style Dijon mustard: Gives a subtle tang and creamy texture when rubbed on the fish before baking.
  • Olive oil: Helps the marinade penetrate and keeps the salmon moist and tender.
  • Unsalted butter: For a silky sauce base that carries the garlic and lemon beautifully.
  • Heavy cream (or half and half): Creates a rich and luscious sauce that clings perfectly to the salmon.
  • Parsley: Freshly chopped for a splash of color and a hint of herbal freshness.
  • Black pepper: Ground fresh for gentle heat and seasoning that complements lemon’s zest.
  • Lemon slices: Beautiful garnish and a fresh hint of citrus with every bite.
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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 always encourage adding your own spin to this Creamy Lemon Garlic Salmon Recipe—cooking is personal, after all. Sometimes I jazz it up with extra herbs or swap cream for coconut milk if I want a dairy-free flair. Don’t be shy about making it your own.

  • Herb Boost: Adding fresh dill or thyme can deepen the flavor profile beautifully—I’ve tried it, and it’s so fresh!
  • Spicy Kick: A pinch of red pepper flakes in the sauce if you like it with a little heat—great when I want a more vibrant dinner.
  • Dairy-Free Option: Swap heavy cream with coconut cream for a creamy but dairy-free twist that still delivers richness.
  • Extra Zest: Use lemon zest in the sauce and marinade for an amplified citrus zing that brightens every bite.

Step-by-Step: How I Make Creamy Lemon Garlic Salmon Recipe

Step 1: Marinate the Salmon

First things first, mix together the lemon juice, olive oil, minced garlic, and Dijon mustard. I like to whisk it well so everything melds perfectly. Then, season your salmon fillets lightly with salt and pepper and brush them generously on both sides with the marinade. Let the salmon soak in that zingy goodness for at least 10 minutes—this little rest boosts flavor and keeps the fish juicy while baking.

Step 2: Bake the Salmon

Preheat your oven to 375°F (190°C). Line a baking dish with foil for easy cleanup, and place the salmon fillets spaced out comfortably. Pop them into the oven and bake for about 12-15 minutes, depending on thickness—you’re looking for the salmon to flake easily but still be moist. I use a fork test here; overcooked salmon is no fun, so keep a close eye!

Step 3: Whip Up the Lemon Butter Garlic Sauce

While the salmon roasts, melt the unsalted butter in a skillet over medium heat. Add minced garlic and let it cook gently until fragrant—this part fills the kitchen with the best aroma. Pour in heavy cream, stir, and simmer for a few minutes to thicken slightly. Add lemon juice, black pepper, and chopped parsley, adjusting seasoning to your liking. The sauce should be luxuriously creamy but still bright and fresh from the lemon.

Step 4: Combine & Serve

Once the salmon is out of the oven, pour the warm lemon butter garlic sauce over the fillets—or serve on the side if you prefer to keep it neat. Garnish with fresh lemon slices and a little extra parsley for a pop of color. Trust me, this presentation gets compliments every time at my dinner table!

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Pro Tips for Making Creamy Lemon Garlic Salmon Recipe

  • Use Room Temperature Salmon: Let your salmon sit out for 15 minutes before cooking to ensure even baking.
  • Don’t Rush the Sauce: Cook garlic gently in butter so it’s fragrant but not burnt — this keeps the sauce smooth and sweet.
  • Adjust Lemon Juice Last: Add lemon juice little by little to balance tang, especially if your lemons are super sharp.
  • Check for Doneness Early: Salmon cooks fast; start checking 12 minutes in to avoid drying out your fillets.

How to Serve Creamy Lemon Garlic Salmon Recipe

Creamy Lemon Garlic Salmon, lemon garlic salmon, easy salmon dinner, baked salmon with lemon, healthy seafood recipe - 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 personally love adding a few fresh lemon slices right on top of the salmon—it looks elegant and amps up that lemon flavor with every bite. A sprinkle of finely chopped parsley not only adds a lovely green pop but also freshens the rich sauce beautifully. Sometimes I throw a few capers on top for a little salty tang that cuts through the creaminess perfectly.

Side Dishes

One of my go-to side dishes with this salmon is garlic roasted asparagus—it’s simple, speedy, and its earthy flavor complements the lemon butter sauce wonderfully. Creamy mashed potatoes or a light quinoa salad also pair beautifully if you need something heartier. For a fresh crunch, a crisp green salad with a lemon vinaigrette ties everything together.

Creative Ways to Present

I’ve served this salmon on top of warm buttered noodles for family dinners—everyone loves sneaking extra sauce on their plate. Another time, I plated it over a bed of sautéed spinach and topped with toasted pine nuts for a more elegant, restaurant-style presentation that wowed guests. If you’re feeling festive, adding edible flowers or microgreens brings instant wow factor on special occasions.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Creamy Lemon Garlic Salmon Recipe keep well for up to 2 days in an airtight container in the fridge. I always make sure to cool it completely before storing, and keep the sauce and salmon together to lock in moisture and flavor. It’s nice to have a quick meal ready to reheat when you’re short on time the next day.

Freezing

Freshly baked salmon freezes okay, but the creamy lemon garlic sauce tends to separate once thawed, which can make the texture a little off. From my experience, I’d recommend freezing just the salmon if needed and making a fresh batch of sauce when you’re ready to eat again.

Reheating

When reheating leftover salmon with sauce, I like to warm it gently in a low oven (around 275°F) covered with foil to keep it moist. The microwave works too—just go for shorter bursts at lower power and stir the sauce in between to avoid curdling. Patience here keeps the fish tender and the sauce nice and creamy.

FAQs

  1. Can I use other types of fish for this Creamy Lemon Garlic Salmon Recipe?

    Absolutely! While salmon’s rich texture pairs especially well with the lemon garlic cream sauce, you can use firm white fish like cod or halibut. They’ll cook similarly but have a milder flavor, so you might want to amp up the seasoning slightly.

  2. Is this recipe dairy-free or can I make it dairy-free?

    The recipe calls for butter and heavy cream, so it isn’t dairy-free as is. However, you can swap butter for olive oil or a plant-based margarine and use coconut cream instead of heavy cream for a dairy-free version that still tastes rich and creamy.

  3. How can I tell when the salmon is perfectly cooked?

    Check for flakiness by gently pressing the thickest part of the fillet with a fork—it should flake easily but still be moist inside. The color should be opaque and slightly pink in the center. Overcooking dries it out, so start checking at 12 minutes.

  4. Can I prepare this recipe ahead of time?

    I recommend making the sauce fresh and baking the salmon the same day for best flavor and texture. That said, you can marinate the salmon a few hours ahead and keep it refrigerated until ready to bake.

  5. What sides go best with this Creamy Lemon Garlic Salmon Recipe?

    Garlic roasted asparagus, creamy mashed potatoes, quinoa salad, or a crisp green salad with lemon vinaigrette are my favorites. The richness of the salmon and sauce balances wonderfully with veggies and starches that add texture and freshness.

Final Thoughts

This Creamy Lemon Garlic Salmon Recipe is one I keep coming back to because it’s reliable and feels special without being fussy. I love how it fills my kitchen with the smell of garlic and lemon, and the way the flaky salmon pairs perfectly with that silky sauce is just unbeatable. Give it a try—you’ll impress your family or friends effortlessly, and honestly, you might just become obsessed with it like I am!

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Creamy Lemon Garlic Salmon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Taylor
  • 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

This Baked Salmon with Lemon Butter Cream Sauce recipe features tender, flavorful salmon fillets baked to perfection and topped with a rich, tangy lemon butter garlic cream sauce. Perfectly balanced with garlic, Dijon mustard, and fresh lemon juice, this dish makes an elegant yet easy main course suitable for dinner or special occasions.

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. 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 marinade: In a small bowl, mix 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and 2 tablespoons Dijon mustard until combined.
  2. Marinate the salmon: Place salmon fillets in a shallow dish, season with salt and ½ teaspoon black pepper, then brush the marinade evenly over each fillet. Let it sit for 10 minutes to absorb the flavors.
  3. Preheat the oven and bake: Preheat the oven to 400°F (200°C). Arrange the marinated salmon fillets on a baking sheet lined with parchment paper or lightly greased. Bake for 12-15 minutes until the salmon flakes easily with a fork.
  4. Make the lemon butter garlic sauce: While the salmon bakes, melt ¼ cup unsalted butter in a small saucepan over medium heat. Add 1 ½ tablespoons minced garlic and sauté for about 1 minute until fragrant.
  5. Add cream and seasonings: Stir in ½ cup heavy cream and cook gently until warmed through but not boiling. Optionally, add 1-2 tablespoons freshly squeezed lemon juice for extra tang, then sprinkle 1 tablespoon chopped parsley and ½ teaspoon black pepper. Stir to combine and remove from heat.
  6. Serve: Plate each salmon fillet, spoon the warm lemon butter garlic sauce over the top, and garnish with lemon slices. Serve immediately for best taste.

Notes

  • Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
  • Reheat gently in the oven or microwave to keep the salmon moist.
  • Freezing is not recommended as the cream sauce may separate and affect the texture.
  • Use fresh lemon juice for best flavor in both the marinade and sauce.
  • You can substitute half and half for heavy cream for a lighter sauce.
  • If you prefer a thicker sauce, simmer it a few extra minutes to reduce.

Nutrition

  • Serving Size: 1 fillet
  • Calories: 350 kcal
  • Sugar: 1 g
  • Sodium: 250 mg
  • Fat: 25 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 30 g
  • Cholesterol: 90 mg

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