Some evenings call for a meal that feels like a hug. That’s exactly what this baked creamy salmon offers—rich, comforting, and just a little fancy without the fuss. The kind of dish you might throw together after a long day, when you want something satisfying but don’t want to spend forever in the kitchen.
One time, I remember pulling this together almost absentmindedly. The garlic scent filled the kitchen, mingling with the creamy sauce that was just thick enough to coat each salmon fillet. I was halfway distracted by a buzzing phone and a half-started dinner conversation, so I might have over-poured the cream a little—or maybe it was the Parmesan—but honestly, it only made the sauce a bit silkier. The oven timer was my reminder that dinner was ready. When I finally sat down, the salmon flaked perfectly, tender and flavorful, and the sauce was that perfect balance of tangy and herby. It wasn’t perfect, but it was exactly what I needed.
Why You’ll Love It:
- It’s creamy and flavorful without feeling heavy—comfort food with a fresh twist.
- The sauce comes together quickly, so it’s doable even on busy nights.
- Salmon stays moist and tender, thanks to the gentle baking in the sauce.
- It’s simple—and that’s kind of the point. No complicated steps or rare ingredients.
- The fresh herbs on top add just enough brightness to keep things interesting.
If you’re worried about making a creamy sauce, don’t be. This one is forgiving, and it’s easy to adjust as you go.
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Baked Creamy Salmon
- Total Time: 30 minutes
- Yield: 4 1x
Description
A rich and flavorful baked salmon dish cooked in a creamy sauce with garlic and herbs, perfect for a comforting and elegant meal.
Ingredients
4 salmon fillets (6 ounces each), skin on
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon dried dill
1/2 teaspoon paprika
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Place the salmon fillets on a baking dish lined with parchment paper or lightly greased.
Drizzle olive oil over the salmon and season each fillet with salt and black pepper.
In a medium bowl, combine the minced garlic, heavy cream, grated Parmesan cheese, Dijon mustard, lemon juice, dried dill, and paprika. Whisk until smooth.
Pour the creamy sauce evenly over the salmon fillets.
Bake in the preheated oven for 18 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove from the oven and sprinkle chopped fresh parsley over the top before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Kitchen Notes: You don’t need anything fancy to pull this off—just a basic baking dish and an oven that can hold steady. I usually serve it alongside roasted veggies or a simple green salad to balance out the richness. Sometimes I add a squeeze of extra lemon at the table because I like that little pop of freshness. If you want to play around, swapping dill for tarragon or chives can change the flavor subtly. I haven’t tested all of these variations, but sometimes a pinch of smoked paprika adds a nice depth, too.
FAQ:
Can I make this ahead? Yes, you can prep the sauce and salmon in advance, then bake just before serving.
What if I don’t have heavy cream? Half-and-half works in a pinch, but the sauce won’t be quite as thick.
Can I use frozen salmon? Thawed salmon is best for even cooking and texture.
Give this a try next time you want a meal that feels special but isn’t complicated. Save it for later, print it out, and make it your own. You might find it becoming your go-to comfort food in no time.