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Creamy Lemon Herb Baked Salmon

A luxurious roasted salmon fillet smothered in a rich garlic butter and heavy cream sauce, brightened with fresh lemon and thyme.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salmon Base
  • 2.5 lbs salmon fillet whole side, skin-on or off
  • 1 tsp salt to taste
  • 0.5 tsp black pepper freshly cracked
  • 1 lemon sliced into rounds
Cream Sauce
  • 0.5 cup heavy cream
  • 0.25 cup unsalted butter melted
  • 4 cloves garlic minced
  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp fresh thyme chopped
  • 0.25 cup parmesan cheese grated

Equipment

  • Ceramic Baking Dish
  • Small mixing bowl
  • Whisk
  • Chef's knife

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a large ceramic baking dish.
  2. Pat the salmon fillet dry with paper towels and place it in the baking dish. Season generously with salt and pepper.
  3. In a small bowl, whisk together melted butter, heavy cream, minced garlic, lemon juice, thyme, and parmesan cheese.
  4. Pour the cream mixture evenly over the salmon fillet, ensuring it is well coated.
  5. Arrange fresh lemon slices on top of the salmon and scatter extra thyme sprigs around the dish.
  6. Bake for 15-20 minutes, or until the salmon is opaque and flakes easily with a fork (internal temp 125°F-130°F).
  7. Optional: Broil for 1-2 minutes at the end to brown the top slightly.
  8. Let rest for 5 minutes, garnish with fresh parsley, and serve warm spooning the sauce over the fish.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to prevent the sauce from separating.