My easy sour cream baked salmon is quick and so delicious. You’ll spread a simple sour cream and mustard sauce onto salmon fillets and bake until perfectly cooked. I love this easy salmon recipe so much!
Our family eats a lot of salmon, so we have a long list of delicious salmon recipes. This sour cream and mustard crusted salmon is ridiculously simple to put together.
Since you bake the salmon with the sour cream sauce, it becomes super moist and flavorful. For another easy recipe, see our brown sugar baked salmon!
Key Ingredients
- Salmon: Any salmon fillet will work for this recipe. However, I especially love those with a higher fat content, like sockeye, king, and coho. When baked, these types of salmon stay soft and moist.
- Sour Cream Sauce: This quick three-ingredient sauce makes our salmon so delicious. You’ll stir sour cream (full fat is best) with whole-grain mustard and grated parmesan cheese. Dijon mustard is a good substitute for whole-grain mustard.
How to Make Sour Cream Baked Salmon
We love this salmon recipe! It’s flavorful and takes less than 30 minutes to prepare, which makes it perfect for busy nights. I’ve also served this for a dinner party with rave reviews!
You’ll bake the salmon in the oven, so place your fillets onto a baking sheet or into a baking dish. Then, generously spread the sour cream sauce all over the top of the salmon fillets.
Bake the salmon until it flakes easily. For 1-inch salmon fillets, expect 10 to 15 minutes. As it bakes, the sour cream sauce insulates the top of the salmon, so your fish will stay tender and moist inside.
I love serving this with sautéed veggies, like these sautéed green beans or garlic butter zucchini. Mashed potatoes are a good idea, too!
Easy Sour Cream Baked Salmon
- PREP
- COOK
- TOTAL
This easy baked salmon recipe is ideal for a quick weeknight meal but elegant enough to serve for a special occasion. We coat the salmon with a creamy sour cream, mustard, and parmesan cheese sauce. The key to perfectly cooked salmon is to avoid overcooking it. Bake until the salmon is just cooked through at the thickest part, then remove from the oven, loosely cover with foil, and let it rest for a few minutes. This will ensure a moist and flavorful salmon every time.
You Will Need
4 salmon filets, about 6 ounces each
1/2 (113g) cup sour cream
1 ½ teaspoons whole-grain mustard
1/3 cup (20g) finely grated parmesan cheese
Salt and fresh ground pepper
Directions
1Preheat the oven to 425°F (218°C). Lightly oil a rimmed baking sheet or large baking dish (or line with parchment paper).
2Stir the sour cream, mustard, and parmesan in a small bowl. Season with salt and pepper to taste.
3Place the salmon on the baking sheet, then spread two tablespoons of the sour cream mixture on top of each filet.
4Bake for 10 to 15 minutes until barely done in the center at the thickest part of the salmon. The center should be firm, but with a small amount of uncooked salmon in the very center. Depending on how thick your salmon is, it may need a few minutes longer. (We cook salmon to an internal temperature of 125°F).
5Remove from the oven, cover lightly with aluminum foil, and rest for 5 minutes. Serve.
Adam and Joanne's Tips
- White stuff on cooked salmon: The white stuff around cooked salmon is called albumin. It’s perfectly fine to eat, but since it isn’t the prettiest thing to look at, I quickly scrape it away and spoon a bit of the cooking liquid from the bottom of the dish on top.
- The nutrition facts provided below are estimates.
You May Also Like...
This is an easy and quick recipe, and makes a delicious salmon.
This was delicious. My daughter bought enough salmon for four people. I cooked it all the first night and we had half of it the second night. It heated up beautifully in the oven. I made one addition to the topping. I added a spoonful of lemon zest which I keep n the freezer in measured amounts in parchment paper.
This was just so easy! I used country Dijon mustard and dry grated parmesan. Cooked about 12 servings in 14 minutes. Will freeze when they cool down a bit. I’ve done this one before – to heat it after freezing, add a bit of water to the container before putting it in the microwave covered – I use high but you can play around a bit if you are afraid it will dry out, but covered with a couple tablespoons of water per serving works great for me. It’s so convenient if I get a lot of salmon to pre-cook and freeze.