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Crème Fraîche Roasted Salmon

You’d think this recipe is too simple to be any good, and it’s so simple it barely qualifies as a recipe, but I tried it on a whim and you know what? It’s really, really good.

Source: Bon Apetit Magazine, June 2009 (Entered by Eric Wagoner)
Serves: 4 to 6 servings

salmon filet, skin on      View Available Products
crème fraîche      View Available Products
salt, pepper
Optional: lemon
Optional: herbs (I like fennel)

Step by Step Instructions
  1. Turn oven up to 450 degrees F. Line rimmed baking sheet with foil, parchment, or even a cedar paper (available at your grocer or cooking supply store, through a local Athens company "Fire & Flavor").
  2. Place salmon, skin side down, on baking sheet; sprinkle with salt and pepper. Spread crème fraîche over salmon. You may, if you wish, sprinkle lemon juice, grated lemon peel, or herbs of your choice on the salmon, under or over the crème fraîche.
  3. Roast salmon until opaque in center, about 12 to 14 minutes. To test for doneness, cut small slit in thickest part of fillet; all but center of fillet should be opaque (salmon will continue to cook after fillet is removed from oven). Using spatula, transfer to platter.


Comments added by fellow market members.


Really, you're just slathering sour cream on salmon and baking it, but the result seems like so much more than that.