Sour Cream Salmon

This oven-baked sour cream salmon is a Nordic delicacy. A simple recipe flavored with dill and lemon. You can use both salmon and rainbow trout for this recipe.

Some almonds on top of this oven salmon are optional but give a nice crunch.

In this recipe, I used two big jars of sour cream so this would have a lot of sauce, but one will also do fine.

Ingredients

• Salmon filet
• Lemon. An organic one is best
• Fresh dill. You can replace it with dried dill.
• Sour cream
• Pepper. Use black pepper, white pepper, or lemon pepper.
• Salt
• Sliced almonds (optional)

It is good to use a D-cut salmon filet, then you have the white abdominal membranes removed also.

Instructions

1. Put your oven on at 350 F (175C). Rinse your salmon filet and pick out the bones you feel on the surface.
2. Chop the leafy part of the dill. Wash your lemon and grate the zest.

3. Mix the sour cream, dill, lemon zest, and black pepper.
4. Sprinkle the salt on the salmon and squeeze the lemon juice on top. Spread the sour cream mix on the salmon filet and sprinkle the almonds on top.
5. Bake for 25-30 minutes.

Tip: This can be a good meal prep recipe. Cut the salmon into smaller 100-150 gram filets and bake them in small glass containers with sour cream topping. This way you have ready lunch boxes. You can bake the sides in the same glass food containers.

What to serve with oven-baked salmon?

This is a perfect dish for those following a keto or low carb diet. Good low carb sides with salmon are:

• Cauliflower
• Broccoli
• Brussel sprouts
• Asparagus
• Fennel
• Cauliflower mash

If you want to make cauliflower or broccoli as a side, you can bake them in the same pan, but they need a longer cooking time in the oven, so bake them 10-15 minutes before you add the salmon. You can also pre-boil them for some minutes and then bake them in the oven.

Traditional sides for sour cream salmon are:

• Mashed potato
• Boiled potatoes
• Hasselback potatoes
• Oven-baked sweet potatoes
• Green salad

Pasta goes also well with this but is not a traditional Scandinavian side.

Variations

• With chili. Some heat goes so well with fatty fish. Dice one whole mild/medium chili into very small pieces and sprinkle on top. Remove the seeds.
• With onions. Leek goes well in this recipe. You can mix ¼ diced leek with the sour cream.
• Russian version. This version has one pickle added in small dice to the sour cream, also 2 tablespoon of honey, and one garlic clove.
• Milk free. There are also plant-based oat or soy sour cream alternatives you can use for this recipe.

Storing and food safety

The cooked salmon keeps for up to three days in the fridge. Reheat only once. Remember to buy your salmon fresh and cook it within one day after buying so it does not spoil.

Other fish recipes at scandicuisine

• Gravlax-cured salmon
• Salmon soup
• Salmon broth
• Salmon sandwich cake