Creamy Baked Salmon Lemon (Printer View)

Tender salmon fillets baked with a luscious lemon butter sauce enriched by cream cheese and Parmesan.

# Components:

→ Salmon

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - Salt to taste
03 - Black pepper to taste

→ Lemon Butter Sauce

04 - 4 tablespoons unsalted butter
05 - 3 cloves garlic, minced
06 - 2 tablespoons fresh lemon juice
07 - 1 teaspoon lemon zest
08 - 2 oz cream cheese, softened
09 - 1/4 cup grated Parmesan cheese

→ Garnish

10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges for serving

# Method:

01 - Preheat oven to 375°F. Lightly grease a baking dish with butter or cooking spray.
02 - Pat salmon fillets dry with paper towels. Season both sides lightly with salt and black pepper. Arrange fillets in the prepared baking dish, skin side down if using skin-on.
03 - In a microwave-safe bowl or small saucepan, melt the butter. Add minced garlic and stir immediately to release aroma without browning.
04 - Whisk in lemon juice, lemon zest, softened cream cheese, and grated Parmesan until smooth and creamy. Season with a pinch of salt and black pepper to taste.
05 - Spoon the lemon butter sauce evenly over the top and sides of each salmon fillet.
06 - Bake uncovered for 15 to 18 minutes, until the salmon is opaque and flakes easily with a fork, and the sauce is bubbling and lightly golden at the edges.
07 - For a golden crust, broil for 1 to 2 minutes at the end, watching carefully to avoid burning.
08 - Sprinkle with fresh parsley before serving. Serve with extra lemon wedges if desired.

# Expert Advice:

01 -
  • The cream cheese creates an elegant, velvety sauce without any heavy cream, so you get restaurant vibes on a weeknight.
  • Sixteen minutes in the oven means you could genuinely make this on a Tuesday and still have time to relax.
  • Fresh lemon and garlic make it taste bright and sophisticated, not boring or overdone.
02 -
  • Pat your salmon bone-dry or the sauce will slip right off; this was a hard-learned lesson the first time I made this and ended up with a puddle of sauce instead of a coating.
  • Don't skip softening the cream cheese—even 10 seconds in the microwave prevents those frustrating little chunks that won't whisk smooth.
  • Overcooked salmon turns into cardboard, so pull it out the moment it flakes easily; the carryover heat will finish it gently.
03 -
  • If your cream cheese won't soften quickly enough, cut it into small cubes before microwaving—it'll warm through in seconds and whisk in instantly.
  • Double the sauce if you love it (and you will); pour extra around the salmon and let it pool for soaking up with bread or rice, because this sauce is too good to waste.
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