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Homemade Creamy Garlic Butter Baked Salmon. recipe photo

Creamy Garlic Butter Baked Salmon.

This Creamy Garlic Butter Baked Salmon is quick, rich, and bursting with flavor!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon:
  • 4 filets salmon skin on or off
  • to taste Salt and black pepper to season the salmon
For the Sauce:
  • 4 tablespoons salted butter
  • 2 tablespoons fresh thyme leaves
  • 4 cloves garlic lightly smashed
  • 1 each shallot thinly sliced
  • to taste chili flakes adjustable based on spice preference
  • 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
  • 1 tablespoon lemon zest
  • 2 tablespoons chopped fresh dill
  • 1/4 cup chopped green onions for garnish

Equipment

  • Baking dish
  • Skillet
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

Directions:
  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Season the salmon filets with salt and black pepper on both sides.
  3. Step 3: In a skillet over medium heat, melt the salted butter. Add the smashed garlic and sliced shallots, sautéing until fragrant (about 2-3 minutes).
  4. Step 4: Add the baby spinach, stirring until wilted. Pour in heavy cream and salsa verde; let simmer until thickened.
  5. Step 5: Stir in parmesan cheese and sun-dried tomatoes, mixing until creamy. Add thyme, chili flakes, lemon juice, lemon zest, and dill.
  6. Step 6: Place seasoned salmon in a baking dish and pour the sauce generously over each filet.
  7. Step 7: Bake in the oven for 15-20 minutes, or until the salmon flakes easily.
  8. Step 8: Let the salmon rest for a few minutes, then garnish with green onions and dill before serving.

Notes

  • For a dairy-free option, substitute heavy cream with coconut cream.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Feel free to adjust the herbs and spices to suit your taste.