Mediterranean Baked Salmon with Creamy Lemon Garlic Sauce
This baked salmon is tender, bright and full of classic Mediterranean flavors. The fillets roast quickly and stay juicy, and the lemon garlic sauce adds a smooth, creamy finish that pulls the whole dish together. It’s simple enough for a weeknight and still feels special.
Total Time: About 30 minutes
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Serves: 5
Ingredients
For the Salmon
5 skinless salmon fillets (about 5 oz each)
2 tablespoons fresh lemon juice
4 tablespoons olive oil
1 garlic clove, minced
2 tablespoons Dijon mustard
1/2 teaspoon ground black pepper
Salt, to taste
For the Creamy Lemon Garlic Sauce
1 1/2 tablespoons garlic, minced
1/2 cup heavy cream (or half-and-half)
1–2 tablespoons fresh lemon juice (optional, depending on how tangy you want it)
1 tablespoon parsley, finely chopped
1/2 teaspoon ground black pepper
Lemon slices, for serving
Instructions
Prep the salmon: Pat the fillets dry and place them in a baking dish.
Make the marinade: Whisk the lemon juice, olive oil, garlic, mustard, black pepper and salt in a small bowl.
Coat the salmon: Pour the mixture over the fillets and rub gently to coat. Let it sit for 5–10 minutes.
Bake: Preheat the oven to 400°F (200°C). Bake the salmon for 12–15 minutes, or until flaky and cooked through.
Start the sauce: While the salmon bakes, warm a small pan over medium heat. Add the minced garlic and cook for a few seconds until fragrant.
Add the cream: Pour in the heavy cream. Let it simmer gently for two minutes.
Finish the sauce: Add lemon juice, parsley, pepper and a pinch of salt. Stir until smooth.
Serve: Place the salmon on plates, spoon the sauce over it and add lemon slices on the side.
Tips
Let the salmon rest at room temperature for 10 minutes so it cooks evenly.
Don’t overbake. Salmon is done when it flakes easily with a fork.
If your fillets vary in size, check the smaller ones early.
Use fresh lemon juice; bottled juice dulls the flavor.
If the sauce gets too thick, add a splash of warm water or cream.
Keep the sauce on low heat to prevent curdling.
Add a touch of honey to the marinade if you want sweetness.
Line the baking dish with parchment to make cleanup easier.
Serve with rice, couscous or roasted vegetables to soak up the sauce.
Variations
Add capers to the sauce for extra brightness.
Swap parsley for dill or basil.
Add a pinch of smoked paprika to the marinade.
Use Greek yogurt instead of cream for a lighter sauce.
Mix spinach into the sauce for more color.
Grill the salmon instead of baking.
Add sliced cherry tomatoes to the baking dish.
Replace mustard with whole grain mustard for more texture.
Use orange or lime instead of lemon for a citrus twist.
Q&A
Can I use frozen salmon? Yes. Thaw it fully and pat dry before marinating.
Can I make the sauce ahead? Make it fresh for the best texture, but you can reheat it gently.
How do I keep salmon moist? Don’t overcook and keep some marinade on the fish while baking.
Can I make it dairy-free? Use coconut cream. The flavor will change but still works.
Can I leave out the mustard? Yes, but the marinade will be milder.
How long will leftovers last? Up to 2 days in the fridge.
How do I reheat it? Warm at low heat or microwave in short intervals so it doesn’t dry.
Can I add vegetables to the pan? Zucchini, peppers or asparagus work well.
Is this spicy? No. Add chili flakes if you want heat.
Can I serve it with pasta? Yes. The sauce goes well with linguine or orzo.
Nutrition
(Approx. per serving)
Based on 5 servings
Calories: ~380
Protein: ~32g
Carbs: ~3g
Fat: ~26g
Conclusion
This dish brings together tender salmon, fresh lemon and a smooth garlic cream sauce that tastes both simple and elegant. It’s fast, reliable and pairs with almost anything on the table. If you want, I can also give you a one-pan version or turn it into a pasta recipe.