Easy Sour Cream Baked Salmon
- PREP 10min
- COOK 15min
- TOTAL 25min
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
Preheat the oven to 425°F (218°C). Lightly oil a rimmed baking sheet or large baking dish (or line with parchment paper).
Stir the sour cream, mustard, and parmesan in a small bowl. Season with salt and pepper to taste.
Place the salmon on the baking sheet, then spread two tablespoons of the sour cream mixture on top of each filet.
Bake 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).
Remove 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.