This garlic butter baked salmon is everything I want in a comforting seafood dinner—crispy-topped, oven-broiled salmon nestled into a velvety parmesan cream sauce packed with spinach, sun-dried tomatoes, garlic, and fresh herbs. It’s both elegant and easy, perfect for weeknight meals or a dinner party centerpiece.
Why You’ll Love This Recipe
I love how this dish balances rich flavors with fresh, zesty elements. The garlic butter gives the salmon an irresistible crisp edge, while the creamy sauce brings everything together with a punch of parmesan, tangy lemon, and savory sun-dried tomatoes. It feels fancy, but it’s simple enough to pull off in under 40 minutes. Plus, it’s versatile—I can serve it with crusty bread, potatoes, or a light salad depending on the mood.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 salmon filets (skin on or off)
Salt and black pepper, to taste
4 tablespoons salted butter (divided)
2 tablespoons fresh thyme leaves
4 cloves garlic, lightly smashed
1 shallot, thinly sliced
A pinch of chili flakes
1 cup heavy cream
⅓ cup salsa verde
1 cup grated parmesan cheese
½ cup chopped sun‑dried tomatoes
3 cups fresh baby spinach
1 tablespoon lemon juice (plus 1 tablespoon lemon zest)
2 tablespoons chopped fresh dill
¼ cup chopped green onions
Directions
I start by preheating the oven to broil.
In an oven-safe skillet, I season the salmon with salt and pepper, then add 1 tablespoon of butter, thyme, and garlic. I broil it for 5–8 minutes until the top is golden and crisping.
I remove the salmon and set it aside.
With the skillet back on medium heat (keeping the garlic and thyme in), I add the remaining 3 tablespoons of butter, sliced shallots, and chili flakes. I cook this until it’s fragrant, then mash the garlic into a paste with a fork.
I stir in the cream and salsa verde, bringing it to a gentle simmer until the mixture turns smooth and creamy. Then I mix in the parmesan, sun-dried tomatoes, and spinach, cooking until the spinach wilts (around 3–5 minutes).
I slide the salmon back into the sauce, finishing with a drizzle of lemon juice.
In a small bowl, I mix the lemon zest, dill, and green onions, and sprinkle this mixture over the salmon right before serving.
I like to plate the salmon directly in the sauce and pair it with bread, potatoes, or a crisp salad.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
I sometimes use skin-on salmon for added texture, but skinless works just as well.
If I don’t have heavy cream on hand, I swap it for chicken broth, though the sauce is slightly less creamy.
I prefer a zesty Mexican-style salsa verde for added heat, but a classic Italian one also works beautifully.
I’ve also tried adding mushrooms or artichokes to the sauce for an extra veggie boost.
For a low-carb version, I serve this over zucchini noodles or cauliflower mash instead of potatoes or bread.
storage/reheating
Leftovers keep well in an airtight container in the fridge for up to 2 days. When I reheat, I do it gently over low heat on the stovetop to keep the sauce from breaking. If it thickens too much, I just add a splash of cream or broth to loosen it up. I also love flaking leftover salmon into a grain bowl or salad for lunch the next day.
FAQs
How do I know when the salmon is done?
I check if the top is slightly golden and the center flakes easily with a fork. A thermometer should read 125–130°F for medium-rare.
Can I make this dairy-free?
Yes, I’ve used full-fat coconut milk in place of cream and skipped the cheese for a dairy-free version. It’s still creamy and flavorful.
What can I use instead of salsa verde?
I’ve swapped salsa verde for pesto or a spoonful of Dijon mustard with herbs in a pinch. It changes the flavor but still tastes great.
Is this dish spicy?
It’s only mildly spicy from the chili flakes and salsa verde. I leave out the chili flakes if I want to keep it milder.
Can I freeze the leftovers?
I don’t recommend freezing it. The cream sauce may separate when thawed. It’s best enjoyed fresh or from the fridge within a couple of days.
Conclusion
This garlic butter baked salmon with parmesan cream sauce has become one of my go-to meals when I want something indulgent yet effortless. It hits all the right notes—crispy, creamy, fresh, and comforting. I keep it flexible based on what I have on hand, and it never fails to impress.
A creamy garlic butter baked salmon served with a lemony parmesan cream sauce, spinach, sun‑dried tomatoes, and fresh herbs.
Ingredients
4 salmon filets (skin on or off)
Salt and black pepper, to taste
4 tablespoons salted butter (divided)
2 tablespoons fresh thyme leaves
4 cloves garlic, lightly smashed
1 shallot, thinly sliced
A pinch of chili flakes
1 cup heavy cream
⅓ cup salsa verde
1 cup grated parmesan cheese
½ cup chopped sun‑dried tomatoes
3 cups fresh baby spinach
1 tablespoon lemon juice (plus 1 tablespoon lemon zest)
2 tablespoons chopped fresh dill
¼ cup chopped green onions
Instructions
Preheat the oven to broil.
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 the top is crisping.
Remove the salmon from the skillet and set aside.
Place the skillet with the garlic and thyme over medium heat. Add 3 tablespoons butter, the shallots, and chili flakes. Cook until fragrant (about 2 minutes), then smash the garlic with a fork into a paste.
Add the cream and salsa verde. Bring to a simmer, stirring until smooth and creamy. Stir in the parmesan, sun‑dried tomatoes, and spinach, and cook until the spinach wilts (3–5 minutes).
Slide the salmon back into the sauce in the skillet. Drizzle with lemon juice.
Mix together the lemon zest, dill, and green onions. Sprinkle over the salmon just before serving.
Serve the salmon in the creamy sauce, with recommended sides (bread, potatoes, salad, etc.).
Notes
You can use either skin‑on or skinless salmon, based on preference. :contentReference[oaicite:0]{index=0}
If you don’t have cream, you can substitute chicken or vegetable broth (though texture and richness will differ). :contentReference[oaicite:1]{index=1}
Tieghan recommends using a Mexican style salsa verde for the added kick. :contentReference[oaicite:2]{index=2}
Leftover salmon reheats well and can be used on salads or bowl meals. :contentReference[oaicite:3]{index=3}
Serve with crusty bread for dipping, baby potatoes, rice, roasted veggies, or a big salad. :contentReference[oaicite:4]{index=4}
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