Easy Sour Cream Baked Salmon
- PREP 5min
- COOK 20min
- TOTAL 25min
In this simple salmon recipe, we top our salmon with a creamy sauce made with sour cream, mustard, and Parmesan cheese. As it bakes in the oven, it acts as an insulator, keeping our salmon moist and tender. This one works for weeknights, but is also impressive enough for a special occasion. Serve with your favorite vegetables on the side.
You Will Need
1 ½ pounds center-cut salmon, cut into 4 filets, about 6 ounces each
½ cup sour cream (113 grams / 4 ounces)
1 ½ teaspoons whole-grain mustard
1 ounce Parmesan cheese, finely grated (about ⅓ cup)
¼ teaspoon freshly ground black pepper
Fine sea salt
Directions
1Heat the oven to 425°F (220°C). Line a rimmed baking sheet or large baking dish with parchment paper.
2In a small bowl, stir together the sour cream, mustard, Parmesan, and black pepper. Season with salt to taste.
3Place the salmon on the baking sheet, then spread two tablespoons of the sour cream mixture over 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 (52°C)).
5Remove from the oven, cover lightly with aluminum foil, and rest for 5 minutes.
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.