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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 creamy garlic baked salmon is exquisite. My entire family loved it, that never happens!
Hey Debbie,
Fantastic!! I appreciate you trying this recipe and your feedback, so glad to hear it was a winner! xT
That was an excellant week night meal, thank you!
Hey Katie,
Happy Sunday! I’m so glad to hear that this recipe was a winner, thanks for trying it out! xT
This was delicious, and I will definitely make it again. However, I broiled the salmon skin side down, and the entire skin stuck firmly to the pan. I eventually was able to scrape it off once I added the cream. Live and learn!
Hi Darlene,
Thanks so much for trying this dish and your comment, so glad it was enjoyed! xT
I used cherry tomatoes in mine since we love them slightly blistered. This was a hit and one that my kids enjoyed. I would make it again!
Hey Lindsay,
Great idea to use cherry tomatoes! So glad to hear that this recipe was enjoyed, thanks for making it! xT
This recipe looks so so amazing and I’d like to try it, however, I am on a very low sodium diet so salsa Verde and sun-dried tomatoes are definitely out for me.
Do you have any suggestions as to a substitute for these ingredients?
Hi Kathy,
I would skip the sun dried tomatoes, no big deal:) What if you made your own salsa verde so you could control the salt? That would work nicely for you! xx
this was alot of work but so worth it! Amazing!
Hey Jill,
Happy Friday!! Thanks a lot for trying this recipe and sharing your feedback, love to hear that it was enjoyed! Xx
This is amazing and will definitely be made often in our house. We LOVED this one!
Only change from the recipe was we didn’t use the dill. We served with asparagus and roasted potatoes.
The salmon cooks perfectly under the broiler and the sauce would be excellent on anything!
Hey Kaily,
Happy Friday!! Thanks a lot for trying this recipe and sharing your feedback, love to hear that it was enjoyed! Xx
This recipe was delicious! All the flavors together made an amazing sauce for salmon. I made with roasted potatoes and shaved brussels sprouts that I cooked in the oven right alongside the salmon to make it easier. I baked everything at 425 for 20 minutes and then added the salmon when there was 12 minutes left. I was able to make this entire meal in 30 minutes, so I will definitely be making it again for a kick and easy week night!
Hi Alix,
I appreciate you trying this recipe and sharing your feedback! Thanks for sharing what worked well for you:) So glad it was enjoyed! xx
Pretty good. The sauce had too many competing flavors to me – garlic, cheese, lemon, dill, shallot, tomato, thyme… plus the salsa verde. I will make again, but omit the cheese, shallot and thyme. The cream and salsa verde combo is very good and I may play around with that as a base for simpler mix-ins. I prefer to pay fry salmon, so I did that and served it all with white rice and green beans.
Hi Cath,
Thanks so much for giving this dish a try and sharing your feedback! Sorry to hear you didn’t love all of the flavors, let me know what works better for you next time:) xT
I made this tonight, but used tilapia instead of salmon because it’s all I had in my fridge. It turned out amazing! Will be making this again. So flavorful 🙂
Thanks so much Emily! Love to hear that this dish was enjoyed, thanks for making it:) xT
How much salmon 1 lb?
Should you take skin off & how you do it?
Hi Kathleen,
The butcher at your local grocery store will be able to cut a piece of salmon for you that is one pound. I left the skin on but you could also have your butcher remove it for you. Please let me know if you have any other questions! xx
I would like to try this recipe. I don’t even have to make the recipe to know I would love it!
My brother and his wife always fixed fish while I was there and was delicious! ♡♡♡
AND fish to be seasoned; crispy; and sauce that looks good by past experiences with food; pair with some rice and whatever side of vegetable(s) the mind could conjure up; PERFECT !!!! (in my opinion.).
Land of “SIMPLETON OF CAMPBELL LAND”;
M.
Thanks so much Michelle:) Let me know if you give this dish a try, I hope you love it! Have the best day! xT
Can’t wait to try this one! Looks so amazing!!
Thanks so much Lisa! I hope you love the recipe! xT
I can cook salmon on top of stove and it doesn’t fall apart. But it’s nice to out in oven sometimes.
Also, takes too many spices and ingredients – also $ to get all this.
+ sides. Too involved. Looks good though.
Thanks for sharing your feedback, Beverly:) Have a great week! x
All I can say is WOWOWOWOW!!!!!!!
So much flavor, color and nutrition!!
My husband said 5 stars! And related it to this amazing restaurant we got to on our anniversary!
Go make it right now!
Thanks so much, Amanda!! Love to hear that you and your husband enjoyed this dish! xx
Delicious! I was worried the sauce would be too heavy, it was not. The flavors are refreshing and different and it came together quickly. I served it with basmati rice and peas and a salad. Thanks for another hit!
Hey Jenn,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for giving it a try! Xx
Looks delish!
Thanks so much Darian!!
Would red salsa verde work here?
Hi Joanne,
Do you mean red salsa? Salsa verde is green:) I probably wouldn’t use red salsa with this dish, the salsa verde is going to work best for you. Let me know if you have any other questions! xT
In you recipe for Crockpot Chipotle Pot Roast Tacos from February, you mentioned multiple times using “red verde sauce”:) I think it’s what got people confused.
Stop beating that dead horse Joanne/Annie. 🙄
You literally coined red salsa verde…
Get a life.