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Baked Salmon with Lemon Butter Cream Sauce

Baked salmon with lemon butter cream sauce pairs tender, oven-baked fillets with a silky sauce made with fresh lemon and butter. Baking at 400°F keeps the method simple, while the sauce thickens until it coats the back of a spoon.
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon fillets 6-ounce each, about 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
For the lemon butter cream sauce
  • 4 tbsp unsalted butter divided
  • 1 shallot small, finely minced
  • 0.75 cup heavy cream
  • 1 tsp lemon zest finely grated
  • 2 tbsp lemon juice fresh

Equipment

  • 1 rimmed baking sheet

Method
 

Make the salmon
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper or foil.
  3. Pat the salmon dry.
  4. Set the salmon skin-side down on the baking sheet.
  5. Brush the salmon with olive oil.
  6. Season with kosher salt and black pepper.
  7. Bake for 12–15 minutes, until the thickest part of each fillet reaches 145°F.
  8. Remove the salmon from the oven and let rest while you make the sauce.
Make the lemon butter cream sauce
  1. Melt 2 tablespoons of the butter in a small saucepan over medium heat.
  2. Add the shallot and cook for 2–3 minutes, stirring, until softened.
  3. Stir in the heavy cream and bring to a gentle simmer.
  4. Cook for 4–6 minutes, stirring occasionally, until slightly thickened and able to coat the back of a spoon.
  5. Remove the saucepan from the heat.
  6. Whisk in the lemon zest, lemon juice, and remaining 2 tablespoons butter until smooth.
  7. Spoon the sauce over the salmon and serve.

Notes

For the best texture, use an instant-read thermometer and remove the salmon once the thickest part reaches 145°F. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a dairy-free option, use dairy-free butter and unsweetened dairy-free cream.