Easy Baked Salmon With Lemon Butter Cream Sauce

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.

• Let’s Talk About This Saucey Situation
• Your Creamy Salmon Starter Pack
• Bring the Heat
• Serve It Up Right
• FAQs
• Easy Salmon Recipe Lemon Butter Sauce

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

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.

1. Preheat and Prep. Heat your oven to 425°F (220°C) and lightly grease a baking dish. Easy start, big payoff.

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.

1. Bake It Beautiful. Bake for 10–12 minutes, or until the salmon is perfectly opaque and flakes with a fork.

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.

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.

1. Finish the Sauce. Remove from heat and stir in the lemon juice and fresh parsley.

1. Sauce It Up. Pour that dreamy sauce over the baked salmon, letting it mingle with the natural pan juices.

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.

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

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

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.

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IngredientsUSMetric1x2x3x

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

• MEDIUM: 4 minutes PER 1/2-inch.
• WELL DONE: 6 minutes per 1/2-inch.

Nutrition

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

Easy Salmon Recipe Lemon Butter Sauce

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

• MEDIUM: 4 minutes PER 1/2-inch.
• WELL DONE: 6 minutes per 1/2-inch.

Nutrition

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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!

I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.

How to Make The Quickest Tacos

I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.

• Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
• Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
• Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.

What to stuff in a Perfect Taco?

Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.

• The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
• The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
• The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!

Our 10 Must-Make Taco Recipes

Now that you’re armed with all the pro tips, let’s get to the recipes!

Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.

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Pico De Gallo

Best Creamy Guacamole