Fresh salmon fillets are coated in a fragrant blend of parsley, dill, thyme, and lemon zest before being baked until tender and flaky. The fish is served with a velvety cream sauce made from heavy cream, butter, and minced garlic, which provides a rich and glossy finish. With its vibrant green herb crust and smooth white sauce, this dish offers an elegant, low-carb presentation with a bright citrus and herbal aroma.

About This Recipe

The salmon is prepared by brushing the fillets with olive oil and pressing a mixture of dried or fresh herbs and garlic powder onto the surface to create a seasoned crust. While the fish bakes at a high temperature to lock in moisture, a separate sauce is simmered on the stovetop by sautéing garlic in butter and reducing it with heavy cream and lemon juice. Because the sauce is prepared separately, it retains a silky consistency that is spooned over the herbed crust just before serving.

The dish has a savory and bright character that carries the woodsy notes of thyme and the refreshing scent of dill and lemon zest. The richness of the heavy cream and butter provides a deep foundation that balances the natural fats of the salmon and the acidity of the lemon juice. As the fillets bake, the herb oils release into the top layer of the fish, ensuring the holiday seasonings permeate every bite.

The salmon is served hot, often finished with extra fresh herbs or lemon wedges to enhance the colors on the plate. This method of oven-baking paired with a quick stovetop reduction allows for an impressive meal that can be completed in under twenty minutes. The final presentation relies on the contrast between the golden-edged herb crust and the creamy garlic sauce, making it a straightforward yet sophisticated option for a festive winter dinner.

Why You’ll Love This Recipe

Elegant holiday dinner
Herb-crusted and full of flavor
Creamy, velvety sauce
Keto-friendly and low carb
Ready in under 20 minutes
Perfect for entertaining
Pairs with winter vegetables
Easy but impressive

What You’ll Need for This Holiday Herb-Crusted Salmon

Herb-Crusted Salmon

2 salmon fillets
1 tbsp olive oil
1 tsp parsley
1 tsp dill
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp lemon zest
1/4 tsp salt
1/8 tsp black pepper

Holiday Cream Sauce

1/3 cup heavy cream
1 tbsp butter
1 garlic clove, minced
1 tsp lemon juice
Pinch of salt
Pinch of black pepper

Optional Toppings

Fresh herbs
Lemon wedges
Cracked pepper

Step-by-Step Preparation

Preheat oven to 400°F and line a baking sheet with parchment.
Place salmon fillets on the sheet and brush with olive oil.
Mix parsley, dill, thyme, garlic powder, lemon zest, salt, and pepper.
Press herb mixture onto salmon.
Bake 10–12 minutes until salmon flakes easily.
Meanwhile, melt butter in a small saucepan and sauté garlic 1 minute.
Add cream, lemon juice, salt, and pepper.
Simmer 3–4 minutes until slightly thickened.
Serve salmon topped with cream sauce and optional garnishes.

FAQ

Can I use dried herbs?
Yes — use half the amount.
Can I pan-sear instead of baking?
Absolutely — cook 3–4 minutes per side.
Can I add spice?
A pinch of paprika or red pepper flakes works well.
Can I make the sauce thicker?
Simmer longer or add a bit more cream.
Can I use another fish?
Cod or trout also work great.

Variations & Substitutions

Add parmesan to the herb crust
Swap dill for chives
Add extra lemon for brightness
Use ghee instead of butter
Add a splash of white wine to the sauce

Serving Suggestions

Serve with roasted Brussels sprouts
Add cauliflower mash on the side
Pair with a crisp winter salad

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