Baked Salmon with Lemon Sauce

This baked salmon with lemon sauce transforms dinner from ordinary to extraordinary with minimal effort. The combination of perfectly flaky salmon and silky, tangy sauce creates a restaurant-quality meal you can easily prepare at home any night of the week.

I discovered this recipe during a rainy spring evening when I needed something quick yet impressive for unexpected dinner guests. The combination of buttery salmon with the bright lemon sauce had everyone asking for the recipe before dessert was served.

• Salmon fillets: Choose center-cut pieces of equal thickness for even cooking. Wild-caught offers more robust flavor but farm-raised works beautifully too
• Olive oil: Use a good quality extra virgin for better flavor when drizzling over the fish
• Salt and pepper: Freshly ground pepper makes a noticeable difference in the final flavor
• Butter: The foundation of our amazing sauce providing richness and depth
• Garlic: Fresh cloves; mince them yourself for the most vibrant flavor
• All-purpose flour: This thickens our sauce without making it heavy
• Chicken broth: Adds savory depth to balance the brightness of lemon
• Lemon juice: Fresh is absolutely essential here; bottled juice will not deliver the same bright flavor
• Heavy cream: Creates the silky texture that makes this sauce truly amazing
• Optional garnishes: Fresh herbs and lemon zest add visual appeal and flavor intensity

Step-by-Step Instructions

Prepare the Salmon:

Pat salmon fillets completely dry with paper towels. This ensures proper browning and prevents the fish from steaming. Place them on a parchment-lined baking sheet with at least an inch between pieces. Drizzle each fillet with olive oil then use your fingers to ensure even coating. Season generously with salt and freshly cracked pepper.

Bake to Perfection:

Slide the salmon into your preheated 400°F oven on the middle rack. Bake for exactly 10 minutes for medium-rare or 12 minutes for medium doneness. The salmon should be slightly opaque in the center and flake easily with gentle pressure from a fork. Remove immediately to prevent overcooking.

Create the Flavor Base:

While the salmon bakes melt butter in a saucepan over medium heat until it starts to foam slightly. Add minced garlic and cook for precisely 90 seconds stirring constantly. The garlic should become fragrant but not brown which would create bitterness.

Develop the Sauce:

Sprinkle flour over the butter-garlic mixture and whisk continuously for 60 seconds to cook out the raw flour taste. This roux is the foundation of your silky sauce. Very slowly pour in the chicken broth whisking constantly to prevent lumps from forming. Bring to a gentle simmer until you see the sauce begin to thicken slightly.

Finish with Brightness:

Pour fresh lemon juice into the simmering sauce whisking to incorporate. Reduce heat to low and add heavy cream in a slow stream while continuing to whisk. Allow the sauce to simmer gently for 2-3 minutes until it coats the back of a spoon. Taste and adjust seasoning with salt and pepper as needed.

Plate and Serve:

Place salmon fillets on warmed plates then spoon the hot lemon sauce generously over each portion. If using garnish with a sprinkle of fresh herbs and a bit of lemon zest for color and aroma.

This recipe reminds me of my grandmother's special Sunday dinners. She always insisted that seafood should taste of the sea but be enhanced with butter and citrus. The first time I made this sauce I called her immediately to share my excitement over how something so simple could taste so incredible.

Perfect Pairings

This salmon shines when served with simple sides that complement rather than compete with its delicate flavor. Roasted asparagus makes an ideal partner as its slight bitterness balances the rich salmon and creamy sauce. For something heartier try serving over wild rice pilaf which soaks up the amazing sauce beautifully. Even a simple side of steamed new potatoes tossed with butter and fresh dill creates a memorable meal.

Smart Substitutions

No heavy cream in your refrigerator? Half-and-half works nearly as well though the sauce will be slightly less rich. For a dairy-free version substitute the butter with olive oil and use full-fat coconut milk instead of cream. The flavor profile shifts slightly but remains delicious. When lemons aren't available reach for Meyer lemons if in season or even orange juice with a splash of white wine vinegar to maintain the necessary acidity.

Storage and Reheating

Leftover salmon can be stored in an airtight container in the refrigerator for up to two days. Store the sauce separately to prevent the salmon from becoming soggy. When reheating place the salmon in a 275°F oven covered with foil just until warmed through approximately 7-10 minutes. Reheat the sauce gently on the stovetop over low heat whisking occasionally. Never microwave salmon as it will dramatically change the texture and create an unpleasant fishy aroma.

Frequently Asked Questions

→ How do I know when the salmon is cooked?

Baked salmon is ready when it becomes opaque and flakes easily with a fork. This usually takes 10–12 minutes at 400°F (200°C).

→ Can I substitute the heavy cream in the lemon sauce?

Yes, you can use half-and-half for a lighter sauce or canned coconut milk for a dairy-free option.

→ What other herbs work well for garnish?

Fresh thyme, dill, or parsley are excellent choices to enhance the flavor and presentation of the dish.

→ Can I prepare this dish ahead of time?

While the salmon is best served fresh, you can make the lemon sauce ahead of time and reheat it gently before serving.

→ What side dishes pair well with baked salmon?

This dish pairs wonderfully with roasted vegetables, steamed asparagus, rice, or mashed potatoes.