If you’re searching for the perfect balance of comforting richness and vibrant freshness, let me introduce you to Salmon Baked in Cream and Herbs. This dish wraps tender salmon fillets in a lush garlicky cream sauce, brightened by a handful of fresh herbs and a sunny squeeze of lemon. Every bite is delectable and elegant, yet this recipe comes together with just a handful of everyday ingredients and minimal fuss. Whether you’re cooking for a special occasion or just making a weeknight dinner feel like a treat, Salmon Baked in Cream and Herbs is a guaranteed crowd-pleaser.

Salmon Baked in Cream and Herbs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Salmon Baked in Cream and Herbs is how effortlessly a few key ingredients create layers of savory, herby flavor and an irresistible creamy texture. Each element has a starring role, making this dish feel both luxurious and inviting.

Salmon Fillets: Choose fresh, center-cut fillets for even cooking and a tender, flaky result.
Heavy Cream: This is the backbone of your silky sauce, adding richness that makes the salmon sing.
Garlic (minced): Just a couple cloves infuse the cream with wonderful aromatic warmth.
Fresh Dill: Dill brings a delicate, slightly citrusy note that pairs perfectly with both salmon and cream.
Fresh Parsley: This herb adds a clean, peppery brightness that lifts the dish.
Fresh Thyme Leaves: Earthy and aromatic, thyme deepens the flavor and complements the creamy sauce.
Lemon Juice: A splash of lemon juice wakes everything up with a lively, zesty kick.
Olive Oil or Melted Butter: Use either for a gentle richness—olive oil keeps it lighter, butter amps up the decadence.
Salt and Pepper: Essential for seasoning, these enhance and balance all the other flavors.
Lemon Slices (for garnish): Totally optional, but a few slices on top make this dish extra pretty and fresh-looking.

How to Make Salmon Baked in Cream and Herbs

Step 1: Preheat and Prepare Your Baking Dish

Preheat your oven to 375°F (190°C) so it’s at the perfect temperature when you’re ready to bake. Lightly grease a baking dish with a touch of oil or butter, which helps keep the delicate fillets from sticking and ensures you get all that lovely sauce later.

Step 2: Arrange the Salmon

Place the salmon fillets skin-side down in the prepared baking dish. Give them a little space so the cream and herbs can fully envelop each piece—this way, every bite gets the perfect balance of flavors.

Step 3: Whisk Up the Creamy Herb Sauce

In a small mixing bowl, combine the heavy cream, minced garlic, chopped dill, parsley, thyme leaves, lemon juice, and olive oil or melted butter. Season it with a generous sprinkle of salt and pepper, then whisk until the sauce is smooth and fragrant—this mixture is pure magic in the making.

Step 4: Pour and Coat

Gently pour the cream and herb mixture over the salmon fillets, making sure each piece gets a generous coating. You want the herbs to be scattered all around so every forkful picks up that fresh, creamy flavor.

Step 5: Bake Until Tender

Slide the dish into the oven and bake for 18 to 22 minutes. The salmon should be just cooked through and flake easily with a fork. If you love a golden, slightly crisp top, pop the dish under the broiler for the last 1 to 2 minutes—just keep a close eye so it doesn’t overbrown.

Step 6: Garnish and Serve

Once your Salmon Baked in Cream and Herbs comes out of the oven, garnish with fresh lemon slices and an extra sprinkle of herbs if you like. Serve immediately so everyone can enjoy its luscious texture and vivid colors at their best.

How to Serve Salmon Baked in Cream and Herbs

Garnishes

A scattering of fresh dill and parsley just before serving does wonders for both appearance and flavor. Lemon slices or wedges look beautiful and add a pop of citrus if diners want extra brightness. A dusting of cracked black pepper right at the table also feels special.

Side Dishes

This dish feels at home alongside light, fluffy rice, pillowy mashed potatoes, or just-steamed veggies like asparagus or green beans, all perfect for capturing any extra sauce. If you’re in the mood for something a little rustic, thick slices of crusty bread are perfect for sopping up every delicious bit of that herby cream.

Creative Ways to Present

Try plating Salmon Baked in Cream and Herbs over a bed of wilted spinach or lemony sautéed zucchini for a vibrant meal-in-one. If you’re serving guests, individual baking dishes make charming single portions. Or, flake the cooked salmon gently into the creamy sauce and pile onto crostini for a stunning (and decadent) appetizer.

Make Ahead and Storage

Storing Leftovers

Any leftover Salmon Baked in Cream and Herbs can be stored in an airtight container in the refrigerator for up to two days. The sauce may thicken a bit as it chills, but the flavors will remain beautifully intact—just spoon everything in gently to avoid breaking up the fillets too much.

Freezing

While the cream sauce tends to separate a bit when frozen, you can freeze leftovers if needed. For best texture, freeze the salmon and sauce together in a well-sealed container for up to a month, then thaw overnight in the refrigerator before reheating.

Reheating

For best results, gently reheat Salmon Baked in Cream and Herbs in a covered oven-safe dish at 300°F (150°C) until warmed through, about 12-15 minutes. Or, use a nonstick skillet over low heat, stirring the sauce occasionally—add a splash of cream if needed to help bring the sauce back together.

FAQs

Can I use dried herbs instead of fresh?

Absolutely! Simply use about one-third the amount called for with fresh herbs—so swap in one teaspoon each of dried dill, parsley, and thyme. The flavor won’t be quite as vibrant, but Salmon Baked in Cream and Herbs will still be delicious.

What kind of salmon works best?

Both wild-caught and farmed salmon are tasty here. Look for thick, evenly sized fillets so they bake at the same rate and stay moist in the sauce. Skin-on fillets help hold the fish together but can easily be removed before serving if desired.

Is this recipe suitable for a gluten-free diet?

Yes! Salmon Baked in Cream and Herbs is naturally gluten-free, making it a wonderful main dish for anyone avoiding gluten. Just double-check that all your ingredients—especially the cream—are labeled gluten-free if you’re very sensitive.

Can I make this with other types of fish?

Definitely. You can substitute cod, haddock, or even trout using the same method and timing. Just be aware that thinner fillets may cook more quickly, so keep an eye to avoid overbaking.

What can I use instead of heavy cream?

For a dairy-free version, full-fat coconut cream makes an excellent substitute, lending a subtle sweetness. If you prefer a lighter option, try half-and-half, though the sauce will be a bit less rich and thick.

Final Thoughts

I truly hope you’ll give Salmon Baked in Cream and Herbs a spot at your table soon—there’s something irresistible about its creamy comfort and herby brightness. It’s destined to become one of your go-to favorites, no matter the occasion!

Salmon Baked in Cream and Herbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 26 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the rich and creamy flavors of this delectable Salmon Baked in Cream and Herbs recipe. Succulent salmon fillets are bathed in a luscious blend of heavy cream, garlic, and a medley of fresh herbs, resulting in a dish that is both elegant and easy to prepare.

Ingredients

Scale

Salmon:

4 salmon fillets (about 6 oz each)

Cream and Herb Mixture:

1 cup heavy cream
2 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme leaves
1 tablespoon lemon juice
1 tablespoon olive oil or melted butter
Salt and pepper to taste

Garnish:

Lemon slices (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish and place the salmon fillets skin-side down.
Prepare the Cream and Herb Mixture: In a small bowl, combine the heavy cream, garlic, dill, parsley, thyme, lemon juice, and olive oil or melted butter. Season with salt and pepper. Pour the mixture over the salmon.
Bake: Bake for 18 to 22 minutes until the salmon is cooked through and flakes easily with a fork. Optionally, broil for a golden top during the last 1–2 minutes.
Garnish and Serve: Garnish with lemon slices and additional herbs if desired. Serve hot.