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This quick Salmon recipe gets a fine dining touch with the the parmesan cream sauce spooned on top. It’s an easy salmon recipe for all those times when you want an impressive but simple meal.
Why I Love This Recipe
- Simple Ingredients: While this dish may seem impressive, the ingredients needed are simple and most likely things in your pantry and refrigerator already (minus the salmon!)
- Quick: Salmon is a meat that cooks up fairly quickly making this an easy to meal to put together on busy weeknights.
- Quality: This salmon with cream sauce reminds me of a restaurant quality meal!
How to Make Salmon with PArmesan Cream Sauce
- Preheat the oven to 350 degrees. Line a baking pan with foil and spray with a non stick cooking spray. Lay the salmon filets down on the pan with the skin side down. Sprinkle filets with salt and pepper.
- Bake for about 14 minutes. Salmon will have a light pink look to it and when cut into and the fish will flake.
- While the salmon is baking, prepare the cream sauce. Heat a medium size skillet over medium heat. Add the butter and allow it to melt. Add in the minced garlic and cook for about 1 minute.
- Stir in the flour, this will make a thick paste. Allow this to cook for about a minute. Then slowly pour in the half and half and milk while stirring. Bring to a simmer and allow to cook for a couple minutes while the sauce thickens.
- Remove the pan from the heat, add in the cheese, salt, and pepper. Stir this in while the cheese melts.
- Pour the sauce over the top of the baked salmon. Squeeze a small amount of lemon juice (trust me SO good!) and enjoy!
Storage Information
- Leftovers: Store the cooked salmon in a sealed container in their refrigerator for up to 3 days. Store the cream sauce separately in another container.
- Reheating: Heat gently on low heat in a skillet. Careful to ensure the salmon doesn’t become overcooked. Reheat the sauce in a small saucepan, stirring while it heats over a medium low heat.
Baked Salmon with Parmesan Cream Sauce
This easy to make Baked Salmon is topped with a flavorful, creamy Parmesan Cheese Sauce. Less than 30 minutes needed for this easy dinner recipe!
Ingredients
Parmesan Cream Sauce
- 1 tbsp butter
- 1 tbsp all purpose flour
- ½ cup half and half
- ¼ cup milk used 2%
- 1 clove garlic minced
- 1 ounce parmesan cheese shredded
- salt and pepper to taste
Baked Salmon
- 3 salmon filets
- salt and pepper
Optional
- Lemon
Instructions
Baked Salmon
- Preheat oven to 350 degrees. Line a baking pan with foil and spray with a non stick cooking spray.
- Lay the salmon filets down on the pan with the skin side down. Sprinkle filets with salt and pepper to taste (we do a pinch of salt on each filet and a light sprinkle of pepper).
- Bake for about 14 minutes. Salmon will have a light pink look to it and when cut into the meat will flake.
- While the salmon is baking, prepare the sauce.
Parmesan Cream Sauce
- Heat a medium size skillet over medium heat. Add the butter and allow to melt. Add in the minced garlic and cook for about 1 minute.
- Stir in the flour, this will make a thick paste. Allow this to cook for about a minute. Then slowly pour in the half and half and milk while stirring. Bring to a boil and allow to simmer for a couple of minutes. This will thicken the sauce.
- Add in the cheese and salt and pepper. Stir to combine.
- Pour the sauce over the top of the baked salmon. Squeeze a small amount of lemon juice (trust me SO good!) and enjoy!
Notes
- Leftovers: Store the cooked salmon in a sealed container in their refrigerator for up to 3 days. Store the cream sauce separately in another container.
- Reheating: Heat gently on low heat in a skillet. Careful to ensure the salmon doesn’t become overcooked. Reheat the sauce in a small saucepan, stirring while it heats over a medium low heat.
Nutrition
Calories: 360kcal | Carbohydrates: 5g | Protein: 39g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 286mg | Potassium: 930mg | Fiber: 1g | Sugar: 3g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Question: how would you store both the salmon and the sauce if there are leftovers? Would you store them separately or together?
I would recommend to store them separately.
I just made this tonight and it’s fantastic! Instead of salt and pepper though, I used lemon pepper seasoning to taste – on both the salmon, and in the sauce. I also added dill to the sauce to make it pretty 🙂 Served with lemon herbed rice and caesar salad.. My teenaged kids love it!
Sounds like a delicious meal! I’m so glad y’all enjoyed it 🙂
I’ve died and gone to heaven. This sauce is Fantastic!!! I doubt I’ll find a better compliment to my salmon.
Perfect sauce for salmon. I’ve searched high and low for a sauce that was uncomplicated yet tasty. This one is it! I plan to try it on my trout. Thanks, Serene, for sharing this with us!
Pretty obsessed with this dish. I’ve made it so many days now that my spouse has ever requested me, how can you be sick of that? ….it’s delicious, balanced and straightforward. I typically stick in certain broccoli and top off it with enoki and half an times I”ve left itI’ve used trout. No Broad City though, I’m binge Seeing Downton Abbey in the moment.
The sauce turnt out great thanks!!
Thanks Brittany!