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This oven baked salmon is drizzled generously in a simple and delicious lemon cream sauce (classically known as lemon beurre blanc). The sauce will become your secret weapon for seafood recipes. It’s great with salmon, scallops, crab cakes and all kinds of fish. It is easy to make and brings so much amazing flavor.
We enjoyed salmon with lemon beurre blanc at our favorite fancy restaurant while celebrating the sale of our house. I knew at first bite that I had to recreate the recipe. For the $25.00 menu price of 1 serving, I could buy a whole salmon filet and feed the entire family!
Traditional beurre blanc recipes can be finicky if they aren’t done right but we found that using heavy cream makes it much more forgiving. It keeps the sauce from separating and allows for gentle reheating if you have leftovers.
As with any cream or butter based sauce, we recommend reheating over low heat, stirring frequently, just until hot and ready.
Notes: 2 lb of salmon serves 4 to 6 and 3 lb of salmon serves 6 to 8, depending on how you portion.
For Oven Roasted Salmon with Lemon Cream Sauce:
2 to 3 lb salmon fillet
salt and black pepper to taste
1 Tbsp olive oil for drizzling salmon
1 Tbsp parsley, finely chopped, to garnish
Ingredients for Sauce (Lemon Beurre Blanc)
1 small onion or 2 medium shallots, super finely diced (about 1/4 cup diced)
1/4 cup fresh lemon juice (from 2 medium or 1 large lemons)
1/4 cup dry white wine (such as chardonnay or pino grigio)
1/2 cup heavy cream
1/2 cup (8 Tbsp) cold unsalted butter cut into 8 pieces
How to Make Oven Baked Salmon with Lemon Cream Sauce:
1. Line rimmed baking sheet with foil or parchment paper. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took about 14 minutes.
2. In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
3. Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve your hungry dinner guests 🙂
This oven baked salmon pairs really well with fluffy white rice and asparagus. Now that’s one classy dinner!
Oven Baked Salmon with Lemon Cream Sauce
Ingredients
For Oven Baked Salmon with Lemon Cream Sauce:
- 2 to 3 lb salmon fillet
- salt and black pepper to taste
- 1 Tbsp olive oil for drizzling salmon
- 1 Tbsp parsley, finely chopped, to garnish
For the Lemon Cream Sauce:
- 1 small onion or 2 medium shallots, super finely diced (about 1/4 cup diced)
- 1/4 cup fresh lemon juice, from 2 medium or 1 large lemons
- 1/4 cup dry white wine, such as chardonnay or pino grigio
- 1/2 cup heavy cream
- 1/2 cup 8 Tbsp cold unsalted butter cut into 8 pieces
Instructions
- Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
- In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
- Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
- Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.
Notes
A 2 lb salmon serves 4 to 6 and a 3 lb salmon serves 6 to 8
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Do you have a go-to recipe for dinner guests? Let me know in a comment below!
Made this salmon for my daughter and she just loved it
It turned out incredible !
Thanks for sharing this recipe.
I’m so glad you both enjoyed it!! 🙂
Can I make this recipe for a group of 15 people ahead of time?
Hi Sue, I think this recipe tastes best when made fresh and I would not recommend marinating the salmon ahead of time since there is lemon juice in the marinade. I would suggest preparing the marinade ahead of time and refrigerating it separately from the salmon then spreading it on and baking before your event.
Thank you. I am trying this tonight 🙂
That’s wonderful! I hope you love it! 🙂
Hi,
Sounds good but how can I substitute dry white wine with something else?
Hi Seby, I haven’t tried anything else but I do think white wine is important to get the right flavors in this recipe. I suppose the next best thing would be broth.
That was outstanding!!!
I’m so happy you enjoyed it!! 🙂
I made oven baked salmon recipe tonight & its a keeper, do again dish! My husband says its “DELICIOUS” make it again please. Stayed pretty much to the recipe, added some garlic.
Thank you for such a nice review, I’m all smiles 😄.
Delicious! Made this for dinner tonight. We loved it. Thank you.
You are welcome, I’m glad you guys loved it 😀.
What an amazing recipe! I just made this tonight and it was perfect!! My family loved it! 😋Thank you!
Awww that is music to my ears! Thank you so much for sharing that with us 🙂
Awww that is music to my ears! Thank you so much for sharing that with us 🙂
This was AMAZING!! total hit at the dinner table! I added garlic to the sauce and it was just perfect! Keep the good recepies coming!! Even my one year old wanted seconds! Can’t wait to share this with my family!
I’m so happy you and your family enjoyed it! That’s so sweet that your one year old wanted seconds! 🙂 Thank you for sharing that with us.
WOW! What an amazing recipe! I just made this for my salmon and it was perfect!! Thank you!
Michelle, thank you for such a nice review on the salmon and you are welcome 😀.
Hey Natasha made this tonight for dinner with tilapia only thing was I didn’t have parsley or any other fresh herbs so just made a lemon butter sauce with garlic melted a whole stick of butter put in a little flour in place of the white wine next time hopefully I will have all the ingredients but nevertheless it came out really way good and soooo yummy with my mom and sissy and mind u my sister ain’t a fish fan but this she gobbled up like wildfire will definitely be making this again darlin thanx tons @ always
That’s awesome! I’m so happy to hear your sister even enjoyed it! Thanks for sharing that with me 🙂
Pleasure is all mine luv yea I couldn’t believe it with my sis gotta remember to eat fish more often thanx again cheers
Delicious! Everyone loved this sauce. Will definitely be making again 🙂
Alicia, thank you for such a nice review, looks like you might have a new favorite 😀.
Hello Natasha, I made this today but I used canernet savinion (I didn’t have any wight wine), I used only 4 spoons of butter, and my sauce didn’t thicken, it was liquid. But OMG it was so good anyways! I don’t like salmon, just trying to be healthy at least sometimes and force myself in eating it. But this sauce…. It is delicious! Definitely a keeper, thank you very much! P.s. I’m making chicken drumsticks tomorrow (your new recipe)
I’m so glad you enjoyed it! I’ve actually seen this sauce served in several consistencies – ranging from very thin to almost a gravy! I hope you fall in love with the drumsticks recipe 🙂
Salisbury Steak
1 1/2 pounds ground beef (85 % lean)
1/2 cup cooked rice
1/4 cup green pepper chopped
1/4 cup onion chopped
1 Tbsp. parsley chopped
1 teas. salt
1/4 teas. garlic salt
Mix well and form into 4 oval patties.
Cook on med. high grill 15 minutes total turning once.
Serve with Salisbury sauce:
1/4 cup catsup, 2 Tbsp. chili sauce,
1/2 tsp. Brown gravy master, 2/3 cup water, 1 tsp. Worcestershire sauce,
1/4 tsp. dry basil, .
Mix well in saucepan, bring to boil, reduce heat and simmer 15 minutes. Serve over meat.
Here is a recipe you may try.
Always a favorite at our house especially during grilling season.
Sorry no pics.
Awesome!! Thank you so much for sharing! I’m printing this right now to try it later 🙂
Absolutely the best Salmon recipe ever.
The Sauce is superb!
This will become a heirloom recipe in our family.
Thank you Natasha.
I have made other recipes from your blog and ALL were delicious.
Thank you for the great review! I’m so happy you’re enjoying my recipes 🙂
Would the baking time be different if it’s 1lb of salmon?
Hi Annie, it should be the same.
Mmmmm wow looks really way good too bad im allergic to salmon Natasha wanna know if this can work with tilapia or tuna or cod gotta eat more fish seeing this recipe yummmm
Oh I’m sorry to hear that :(. Yes, you can use this sauce for a variety of fish and seafood. 🙂
Yea me too but we get by oh wow that’s so good to know that I can use any other fish trying to eat more of it gurl happy eating
I made it, and absolutely loved the recipe. Spasibo :))))
Ghenya, I’m so happy you enjoyed the recipe. Thank you for sharing that with us and you are welcome!
Thanks Natasha, we just get baked salmon yesterday, but different recipe. Next time I will try this, looks delicious. I can smell it so yammmmm.be bless always!!!!!!!!
Thank you Nina! I hope you love it! 🙂
Hi Natasha, I have question how you did asparagus, it looks delicious. I do not have to cook it, but I be happy to try…. Thanks
Hi Nina! Click here for my go-to asparagus recipe. It’s so easy and tasty 🙂
tanks
Can i replace the wine with anything?
Hi AB, I haven’t experimented with anything but different kinds of wines, but I don’t think it would taste the same if you omitted the wine.