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This one-skillet Creamy Garlic Butter Baked Salmon is for those nights when you’re craving something a little fancier but need something quick and easy to prepare. The salmon is broiled until crisp with garlic, thyme, and butter. It’s then mixed into a simple parmesan cream sauce with spinach, lemon, and fresh herbs. This salmon is easy and delicious, plus wonderful for all seasons. And the best part is that it comes together in less than!
This is the perfect recipe for a spring Monday. I t’s also a dish I’ve been looking forward to sharing with you all for quite a while! First of all, we’re back with new fish and seafood recipes! I took a break for a few weeks, but I’ve got newfound inspiration and a couple of recipes I’m really looking forward to sharing!
Plus, with the weather finally warming up, seafood always feels more appropriate!
Before I dive into the nitty-gritty here, I have to shout out that my dad really loved this recipe.
He said the secret is the cream sauce. It’s not what you expect, but it’s even more delicious! Love hearing this feedback!
Here are the details
Step 1: broil the salmon
Over the years, I’ve learned that I do not love pan-frying salmon. It’s messy, and the fish always falls apart. Instead, I broil my salmon. It’s totally hands-off and mess-free!
Arrange the salmon in an oven-safe skillet with butter, fresh thyme, and garlic cloves. Broil until it’s crispy on top.
Step 2: make the cream sauce
Pull the salmon out of the skillet and let it hang out for a minute while you mix up the sauce.
In the same skillet as the garlic, add additional butter and the shallots, along with a pinch of chili flakes. Cook until fragrant, then use a fork to smash the garlic cloves into a paste.
Step 3: finish the sauce
Add the cream to the sauce, then add my secret – salsa verde. This adds an unexpected kick to the sauce, but oh my goodness, it’s so delicious. Don’t knock it til you’ve tried it.
Next, mix in the parmesan, the sun-dried tomatoes, and the spinach.
Now slide the salmon into the sauce and squeeze the lemon over the salmon. I always season with sea salt and pepper too.
Step 4: mix the herbs
Now, on a plate, mix some fresh dill with chopped green onions and lemon zest.
Serve the salmon in the cream sauce and then top with those lemony herbs.
Add crusty bread for dipping, baby potatoes, a side of rice, roasted asparagus, or even just abig salad! This makes for a great weeknight meal and can easily be used as a main course for your next spring or summer dinner party.
Everyone always enjoys this salmon, and we love how quick the dish is to cook! Plus, it makes for such a pretty dinner table!
Looking for other dinner recipes? Here are some of my favorites:
Baked Coconut Curry Salmon
Thai Black Pepper Chicken and Garlic Noodles
One Pot Stove-Top Mac and Cheese
Honey Garlic Salmon Soba Noodle Bowls
Coconut Milk Braised Black Pepper Chicken
Coconut Curry Salmon with Garlic Butter
Lastly, if you make this Creamy Garlic Butter Baked Salmon, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Garlic Butter Baked Salmon In Lemony Parmesan Cream
Servings: 4
Calories Per Serving: 472 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Instructions
- 1. Preheat the oven to broil. 2. In an oven-safe skillet, season the salmon with salt and pepper. Add 1 tablespoon butter, the thyme, and garlic. Broil 5-8 minutes or until crisping on top. 3. Remove the salmon from the skillet and set aside. 4. Place the skillet with the thyme and garlic over medium heat. Add 3 tablespoons butter, the shallots, and chili flakes. Cook until fragrant, about 2 minutes. Smash the garlic down with a fork into a paste. Add the cream and salsa verde. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, sun-dried tomatoes, and spinach and cook until the spinach is wilted, 3-5 minutes. Slide the salmon in the sauce. Top with lemon juice.5. Mix the lemon zest, dill, and green onions. Sprinkle on top of the salmon. Serve the salmon in the cream.
This recipe was exquisite!!!!!
My husband does not prefer salmon… but I made it and he loved it!! Loved it so much . He asked me to make it again four days later. I plan on trying this with other fish too! It’s so good for a quick and light feeling but elegant meal! Thank you!!!
Hey Emily,
Happy Wednesday! So glad your family enjoyed this dish, thanks a lot for giving it a try! xT
I live in the salmon capital of the world on Vancouver Island.
I’ve cooked a lot of salmon in my years.
This is hands-down, the best recipe for salmon.
I served it to an avid fisherman/fishing guide and he said “best salmon I’ve ever had in my life”! What are my favourite?
I made the sauce ahead of time and then cooked the salmon on tinfoil with just salt and pepper and olive oil and then placed the salmon in the warmed sauce just before serving.
Five star all the way.
Wow!! Thank you so much, Sandra!! So glad to hear that this dish was enjoyed, thank you so much for making it! xT
This dish was soooo good! Full of flavor. I love the depths of flavor in all your dishes! I sent the recipe to friends. I’ll definitely make again.
Thanks so much, Michelle! So glad to hear you enjoyed this recipe, thanks for making it! x
I might add some sautéed or roasted sliced mushrooms. Also, I’m more calorie-conscious, so I think I’ll try using double-strength reconstituted powdered milk instead of the heavy cream. But it sounds delicious!
Thanks so much, Robin! I hope you love this recipe! xT
So delicious!! The only thing I would change is cooking the salmon separate on the traeger then making the sauce. Its was fantastic and even my 3-year-old loved it
Thanks so much, Tamara! So glad to hear you enjoyed this recipe, thank you for giving it a try! Enjoy the short week:) x
Creamy and full of flavor! It’s really easy to make. I’ve made this several times and it’s always a crowd pleaser.
Thanks so much, Autumn! Love to hear that you enjoyed this dish, I appreciate you making it! xT
Made this tonight and everyone loved it, even my son who normally doesn’t like salmon ate every bite.
Hey Crystal,
Amazing! Love to hear that this recipe turned out nicely for you, I appreciate you making it! xx
One of the best things I’ve made lately!! I served over orzo but would also be good over rice, spaghetti squash or mashed potatoes. Next time, I’ll add pancetta. Will 100% make this again. I think any fish would work well here, excited to try with red snapper!
Hey Lindsay,
Thrilled to hear that you enjoyed this recipe, thanks a lot for making it and your comment:) xx
This looks so good
What would recommend serving this with?
Hey Harriet,
Thanks so much! I love serving this with mashed potatoes or a a rice pilaf. Please let me know if you give this recipe a try! xT
How could I convert this recipe to chicken instead of salmon? I love the sauce but want to make this dish for someone who doesn’t like fish.
Hi Taylor,
You can follow the recipe as written, you will just need to cook the chicken through in step 2 either on the stove top or in the oven. I hope this helps! xT
Will the salmon be cooked all the way through? We prefer well done salmon. Can’t wait to try this!
Hi Shelby,
Yes, it will cook all the way through. Please let me know if you have any other questions! xx
I wish I could give this 10 stars. It was amazing!! Much like some of your other creamy salmon dishes, but truly next level.
I served it on top of some orzo and it was everything. Creamy, spicy, herby (probably helped by the fact that I used all fresh herbs from my garden) and fulfilling thanks to the spinach (also from the garden) and salmon (caught recently by my husband, we live in the Pacific Northwest).
And. It was easy to make. I was done in just over 30 minutes. Solid winner!!
Hey Kristen,
Awesome!! So glad to hear that this recipe was a winner, thanks for making it:) Thanks for sharing what worked well for you! xT
Could you suggest another herb to use in place of the dill?
Hi Christine,
Parsley would also work well for you! Please let me know if you have any other questions! xT
This was so good! Will definitely make it again.
Hey Julie,
Thanks so much! I appreciate you making this recipe and your feedback, so glad it was a hit! Xx
This was a big hit with my husband and will have a spot in my dinner rotation. The sauce complements the salmon rather than overshadowing, as happens with some salmon recipes.
Thank you so much, Debra:) So glad to hear this salmon turned out nicely for you! xT