Serves 6
20 min
Crème Fraîche-Roasted Salmon
Recipe GLPR3d04e2e4f6082d
A simple yet elegant Nordic-inspired dish featuring a center-cut wild salmon fillet with its skin intact, seasoned with salt and pepper, then topped with a generous layer of crème fraîche and roasted until tender and opaque. The crème fraîche melts into the salmon during cooking, creating a rich and creamy finish. Ready to serve in about 20 minutes, this restaurant-quality entrée easily feeds six and pairs beautifully with roasted vegetables or a fresh salad.
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Ingredients
1 (2-pound) center-cut wild salmon fillet with skin, about 1¼ inches thick
Salt, to taste
Freshly ground black pepper, to taste
¼ cup crème fraîche
Directions
Preheat your oven to 425°F. Line a rimmed baking sheet with aluminum foil to prevent sticking and make cleanup easier.
Place the salmon fillet skin side down on the prepared baking sheet. Season the top generously with salt and freshly ground black pepper to your preference. Spread the crème fraîche evenly over the entire surface of the salmon.
Roast in the preheated oven for 12 to 14 minutes, until the salmon is opaque throughout. To check for doneness, carefully cut a small slit into the thickest part of the fillet—the flesh should be mostly opaque and should reach an internal temperature of 145°F when tested with a meat thermometer. The salmon will continue cooking slightly after removal from the oven.
Using a wide spatula, carefully transfer the roasted salmon fillet to a serving platter. Serve immediately while warm.
