Oven Baked Salmon with Creme Fraiche
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
99 kcal
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Course
Main Course
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Cuisine
American
Oven Baked Salmon with Creme Fraiche
Description
The recipe uses skin-on salmon fillets seasoned simply with salt and freshly ground black pepper, baked in a dish with sliced lemons and a splash of white wine. Baking at 425°F for about 12 to 15 minutes cooks the salmon through while retaining moisture and allowing the lemon and wine to gently flavor the fish. The white wine or an alternative lemon juice with water provides a cooking liquid that prevents drying out.
The accompaniment is a creme fraiche blend combined with minced shallots and fresh dill, spooned over the hot salmon once it finishes baking. This adds a cool, creamy texture and herbaceous brightness that balances the richness of the salmon. The creme fraiche mixture can be made with a substitute of sour cream and plain yogurt in a 3:1 ratio.
This dish suits dinners where the pescatarian main is complemented by light sides such as vegetables or simple grains. Its minimal seasoning and bright topping ensure the salmon's natural flavors stand out without heaviness.
It is important to use a dry white wine like Sauvignon Blanc or Chardonnay to avoid overpowering the salmon and preserve moisture during baking. If wine is not available, lemon juice with water is a good substitute.
Ingredients
- 6 ounce salmon filets
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper freshly ground
- 1 lemon , sliced
- ½ cup white wine
- 8 ounces crème fraîche (or mix 3 parts sour cream and 1 part plain yogurt)
- 2 tablespoons shallot minced
- 2 tablespoons dill fresh
Instructions
- Preheat the oven to 425°F.
- Season the salmon with the salt and pepper. Place the salmon, skin side down, in a baking dish or on a high-rimmed baking sheet. Top the salmon with the lemon slices and add the wine to the dish or baking sheet.
- Bake until the salmon is cooked through, about 12 to 15 minutes.
- In a medium bowl, mix the creme fraiche, minced shallot, and dill. Spoon over each of the salmon filets and serve.
Notes
- Use a dry white wine, such as Sauvignon Blanc or Chardonnay, to add moisture and subtle flavor during baking.
- If wine is unavailable, substitute with water and additional lemon juice (juice of one lemon).
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 99kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 81mg | 3% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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