Go Back
Simple Creamy Garlic Butter Baked Salmon. dish image
Print Recipe Save it for later

Creamy Garlic Butter Baked Salmon.

This Creamy Garlic Butter Baked Salmon is luxurious and easy! Succulent salmon fillets in a rich garlic butter cream sauce with fresh herbs and sun-dried tomatoes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Baked, Creamy, Easy, Quick, Seafood
Servings: 4 servings

Ingredients

  • 4 fillets Salmon skin on or off
  • Salt to season
  • Black pepper to season
  • 4 tablespoons Salted butter
  • 2 tablespoons Fresh thyme leaves
  • 4 cloves Garlic lightly smashed
  • 1 Shallot thinly sliced
  • pinch Chili flakes adjust to spice preference
  • 1 cup Heavy cream
  • 1/3 cup Salsa verde
  • 1 cup Grated parmesan cheese
  • 1/2 cup Sun-dried tomatoes chopped
  • 3 cups Fresh baby spinach
  • 1 tablespoon Lemon juice
  • 1 tablespoon Lemon zest
  • 2 tablespoons Fresh dill chopped
  • 1/4 cup Green onions chopped, for garnish

Instructions

  • Preheat your oven to 375°F (190°C) to ensure even baking.
  • Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
  • In a skillet over medium heat, melt the salted butter. Add the thinly sliced shallots and lightly smashed garlic cloves, sautéing for 2-3 minutes until translucent and fragrant.
  • Stir in fresh thyme leaves and a pinch of chili flakes. Pour in heavy cream and salsa verde, mixing well. Let the sauce simmer gently for about 5 minutes to thicken slightly.
  • Gradually add grated parmesan cheese and chopped sun-dried tomatoes. Cook for another 2-3 minutes until the cheese melts and sauce is creamy and smooth.
  • Add fresh baby spinach to the sauce and stir until wilted, about 1 minute. Remove skillet from heat and mix in lemon juice and zest.
  • Place the seasoned salmon fillets skin-side down in a prepared baking dish. Pour the creamy garlic butter sauce evenly over the salmon.
  • Bake in the preheated oven for 15-20 minutes, until salmon is cooked through and flakes easily with a fork (internal temperature 145°F / 63°C).
  • Remove from oven and sprinkle fresh chopped dill and green onions on top. Serve immediately, optionally garnished with extra lemon wedges.

Equipment

  • Baking Dish
  • Skillet
  • Spatula
  • Measuring Cups and Spoons

Notes

  • Use fresh, high-quality salmon fillets for the best flavor and texture.
  • Feel free to substitute heavy cream with coconut cream for a dairy-free version.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid overcooking.