Can I use frozen salmon for this recipe?

Yes, but make sure to thaw it completely and pat it dry with paper towels before cooking. Excess moisture will prevent proper browning and could make your sauce too watery. You might need to increase the broiling time by a minute or two for previously frozen salmon.

What can I substitute for salsa verde if I can't find it?

You can make a quick substitute by blending a handful of fresh herbs (parsley, basil, mint) with a tablespoon of capers, a teaspoon of Dijon mustard, a clove of garlic, and enough olive oil to create a sauce consistency. Alternatively, a tablespoon of pesto plus a teaspoon of lemon juice makes a good stand-in.

Is there a dairy-free version of this recipe?

While it won't be exactly the same, you can create a similar dish using full-fat coconut milk instead of cream and nutritional yeast in place of the Parmesan. The flavors will be different but still delicious, with the coconut adding a subtle sweetness that pairs surprisingly well with the salmon.

Can I make this recipe with skin-on salmon, and do I eat the skin?

Skin-on salmon works beautifully in this recipe! The skin helps protect the delicate fish during cooking and adds flavor. When broiled properly, the skin becomes crispy and is absolutely delicious to eat. However, if you prefer not to eat it, the cooked salmon will easily separate from the skin when serving.

Garlic Butter Baked Salmon In Lemony Parmesan Cream Recipe

Name: Garlic Butter Baked Salmon In Lemony Parmesan Cream Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 salmon filets, skin on or off (your preference); Salt and black pepper; 4 tablespoons salted butter; 2 tablespoons fresh thyme leaves; 4 cloves garlic, lightly smashed; 1 shallot, thinly sliced; Chili flakes; 1 cup heavy cream; 1/3 cup salsa verde; 1 cup grated parmesan cheese; 1/2 cup chopped sun-dried tomatoes; 3 cups fresh baby spinach; 1 tablespoon lemon juice, plus 1 tablespoon zest; 2 tablespoons chopped fresh dill; 1/4 cup chopped green onions

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This Garlic Butter Baked Salmon in Lemony Parmesan Cream is truly a dinner game-changer! Tender, flaky salmon nestled in a velvety parmesan cream sauce that’s brightened with lemon and herbs. It’s an elegant dish that comes together in just 35 minutes, making it perfect for both weeknight dinners and special occasions. The combination of rich cream, tangy lemon, and savory garlic creates an irresistible flavor profile that will have everyone asking for seconds!

Why You’ll Love This Recipe

Restaurant-Quality at Home: This dish delivers the kind of flavor you’d expect at a fancy seafood restaurant, but you can make it in your own kitchen for a fraction of the cost.
Quick Yet Impressive: Despite its luxurious taste and appearance, this salmon comes together in just 35 minutes – perfect for those evenings when you want something special without spending hours in the kitchen.
One-Pan Wonder: Everything cooks in a single skillet, meaning less cleanup and more time to enjoy your delicious creation.
Nutrient-Rich: Salmon provides heart-healthy omega-3 fatty acids, while spinach adds iron and vitamins – making this not just delicious but nutritious too.
Versatile: Works beautifully for a casual family dinner but is elegant enough for entertaining guests.

Ingredients You’ll Need

Salmon filets: The star of the show, providing a buttery, rich flavor and plenty of healthy omega-3s. Choose skin-on for extra flavor or skin-off for easier eating.
Butter: Creates that beautiful golden crust on the salmon and forms the foundation of our indulgent sauce.
Fresh thyme: Adds an earthy, slightly floral note that pairs perfectly with fish.
Garlic: Provides essential aromatic depth and warmth to the dish – don’t skimp here!
Shallot: Offers a milder, sweeter flavor than onions, adding complexity without overpowering.
Chili flakes: Just enough to provide a gentle heat that cuts through the richness of the cream.
Heavy cream: The luxurious base of our sauce, creating that velvety texture you’ll crave.
Salsa verde: Adds brightness and a herb-forward punch that balances the richness of the dish.
Parmesan cheese: Brings savory, nutty flavors and helps thicken the sauce beautifully.
Sun-dried tomatoes: Provides concentrated bursts of sweet-tart flavor and beautiful color contrast.
Fresh spinach: Wilts perfectly into the sauce, adding nutrition, color, and a subtle earthiness.
Lemon juice and zest: The essential brightness that cuts through the richness and makes all the flavors pop.
Fresh dill: Adds a distinctive herbaceous flavor that pairs beautifully with salmon.
Green onions: Provides a mild onion flavor and fresh color as a finishing touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Don’t have salmon? This sauce works wonderfully with other fish like cod or halibut. You could even use chicken breasts for a completely different but equally delicious dish.

Dairy Alternatives

For a lighter version, substitute half-and-half for the heavy cream. If you’re feeling extra indulgent, mix in some mascarpone cheese for an even richer sauce.

Herb Variations

Switch up the herbs based on what you have on hand – basil or tarragon make excellent alternatives to dill, while rosemary can stand in for thyme.

Vegetable Add-Ins

Beyond spinach, try adding sautéed mushrooms, asparagus tips, or peas for additional vegetable goodness.

How to Make Garlic Butter Baked Salmon in Lemony Parmesan Cream

Step 1: Broil the Salmon

Preheat your oven to broil. Season the salmon fillets with salt and pepper in an oven-safe skillet. Add a tablespoon of butter along with fresh thyme and lightly smashed garlic. Broil for 5-8 minutes until the top gets slightly crisp and golden.

Step 2: Set Aside the Salmon

Once the salmon is perfectly broiled, carefully remove it from the skillet and set aside while you prepare the luxurious cream sauce.

Step 3: Create the Cream Sauce

Place the same skillet with the remaining thyme and garlic over medium heat. Add the remaining butter, thinly sliced shallots, and a sprinkle of chili flakes. Cook until everything becomes beautifully fragrant, about 2 minutes. Use a fork to smash the garlic into a paste, releasing all its flavor.

Step 4: Develop the Sauce

Pour in the heavy cream and salsa verde. Bring the mixture to a gentle simmer, stirring constantly until it becomes smooth and creamy. This is where the magic happens! Add the parmesan cheese, chopped sun-dried tomatoes, and fresh spinach, cooking until the spinach wilts beautifully into the sauce, about 3-5 minutes.

Step 5: Reunite and Finish

Gently slide the salmon back into the skillet, nestling it into the creamy sauce. Drizzle with fresh lemon juice to brighten everything up. In a small bowl, mix together the lemon zest, chopped dill, and green onions, then sprinkle this vibrant mixture over the salmon. Serve directly from the skillet for a rustic presentation.

Pro Tips for Making the Recipe

Don’t Overcook the Salmon: It continues to cook slightly after you remove it from heat. Aim for a medium center that’s just turning opaque.
Room Temperature Ingredients: Take the salmon out of the refrigerator 15-20 minutes before cooking for more even results.
Quality Matters: Use freshly grated Parmesan instead of pre-packaged – it makes a world of difference in melting and flavor.
Sauce Consistency: If your sauce becomes too thick, thin it with a splash of chicken broth or a little more cream.
Garlic Technique: Lightly smashing the garlic cloves releases their flavor without the risk of burning that comes with mincing.
Skillet Choice: A cast iron skillet works beautifully for this recipe, providing even heat distribution and going seamlessly from stovetop to broiler.

How to Serve

This sumptuous salmon dish deserves thoughtful accompaniments that complement without competing with its rich flavors.

Perfect Pairings

Serve over buttered orzo or alongside roasted baby potatoes to soak up that incredible sauce. A simple lemon-dressed arugula salad provides a peppery counterpoint to the richness.

Wine Suggestions

This calls for a crisp white wine like a Sauvignon Blanc or unoaked Chardonnay to cut through the creaminess. For red wine lovers, a light Pinot Noir works surprisingly well.

Presentation Ideas

For an impressive dinner party presentation, serve the entire skillet at the table with a few lemon wedges and extra fresh herbs scattered around. The rustic-elegant look is absolutely stunning.

Make Ahead and Storage

Storing Leftovers

Store any leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. The flavors actually develop beautifully overnight, though the sauce may thicken.

Reheating

Gently reheat leftovers in a skillet over low heat. Add a splash of cream or chicken broth to revive the sauce if it’s thickened too much in the refrigerator. Cover with a lid to help the salmon warm through without drying out.

Make-Ahead Tips

While this dish is best enjoyed fresh, you can prepare components ahead of time. Make the herb topping and store it in the refrigerator. You can also measure and prep all ingredients in advance so everything is ready to go when you want to cook.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw it completely and pat it dry with paper towels before cooking. Excess moisture will prevent proper browning and could make your sauce too watery. You might need to increase the broiling time by a minute or two for previously frozen salmon.
What can I substitute for salsa verde if I can’t find it?

You can make a quick substitute by blending a handful of fresh herbs (parsley, basil, mint) with a tablespoon of capers, a teaspoon of Dijon mustard, a clove of garlic, and enough olive oil to create a sauce consistency. Alternatively, a tablespoon of pesto plus a teaspoon of lemon juice makes a good stand-in.
Is there a dairy-free version of this recipe?

While it won’t be exactly the same, you can create a similar dish using full-fat coconut milk instead of cream and nutritional yeast in place of the Parmesan. The flavors will be different but still delicious, with the coconut adding a subtle sweetness that pairs surprisingly well with the salmon.
Can I make this recipe with skin-on salmon, and do I eat the skin?

Skin-on salmon works beautifully in this recipe! The skin helps protect the delicate fish during cooking and adds flavor. When broiled properly, the skin becomes crispy and is absolutely delicious to eat. However, if you prefer not to eat it, the cooked salmon will easily separate from the skin when serving.

Final Thoughts

This Garlic Butter Baked Salmon in Lemony Parmesan Cream is the perfect balance of elegant and effortless. I love how it brings together rich, creamy indulgence with bright, fresh flavors in a dish that feels special enough for company but simple enough for a weeknight. The combination of tender salmon, velvety sauce, and vibrant herbs creates something truly magical that will transport your dinner table to restaurant-level heights. Give it a try the next time you want to impress without stress – I promise it’ll become a favorite in your recipe collection!