EASY SOUR CREAM BAKED SALMON
This Easy Sour Cream Baked Salmon is our new favorite! It's ready in just 25 minutes and super simple to make. The point here is it tastes so good. Salmon is savory and loaded with flavors.
Provided by Geneva Watson
Categories Main
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F. Lightly grease a rimmed baking sheet or baking dish.
- Add sour cream, mustard, and parmesan cheese to a skillet. Whisk to combine and season with salt and pepper, to taste.
- Place salmon onto baking sheet. Spread evenly with 2 tablespoons of sour cream mixture on top.
- Bake for 10 to 15 minutes until barely done in the center (at thickest part). The time may be a bit longer, depending thickness of salmon fillets.
- Remove from oven. Cover lightly with aluminum foil and let it rest 5 to 10 minutes.
- Open and pull back foil. Garnish with parsley or black pepper, if desired.
- Serve immediately!
Nutrition Facts :
BAKED SALMON STEAKS WITH SOUR CREAM AND DILL
Steps:
- Return to the oven for 3 minutes.
- Enjoy!
Nutrition Facts : Calories 431 kcal, Carbohydrate 17 g, Cholesterol 116 mg, Fiber 5 g, Protein 40 g, SaturatedFat 6 g, Sodium 246 mg, Sugar 5 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
PAN SEARED SALMON WITH SOUR CREAM AND DILL
Steps:
- Coat a large skillet with olive oil and place over medium heat. When hot, add the fillets to the pan skin side down; season with salt and pepper. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Keep warm while preparing the sauce.
- In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish. Season with salt and pepper. Serve the sauce over the pan-seared salmon.
EASY SOUR CREAM AND ONION FISH
In this quick and easy weeknight fish recipe, the fish is the chip. Coat fish fillets with sour cream and panko breadcrumbs, then bake until crisp and golden brown.
Provided by Ali Slagle
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 450°F. In a medium bowl, stir together 1½ cups sour cream and 2 tablespoons onion powder. Zest 1 lemon into the bowl. Snip ¾ of 1 small bunch of chives into the bowl with scissors (hold on to the rest). Stir to combine and season to taste with salt and pepper. In a small bowl, stir together ½ cup panko breadcrumbs and 2 tablespoons olive oil. Season with salt and pepper.
- Pat dry four 6 oz. fish fillets (cod, salmon, halibut, trout) that are max 1½ inches thick. Transfer to a parchment-lined sheet pan, season with salt and pepper, and cover the flesh with a thin layer of the sour cream mixture (reserve the rest). Press the panko mixture on top, then bake until the fish flakes easily and the panko is browned, 10 to 12 minutes per inch of thickness. (If your fish is cooked through before the panko's browned, broil for a minute or two.)
- Meanwhile, squeeze the juice from half the lemon (about 1½ tablespoons) into the remaining sour cream mixture. Slice 1 big head crisp lettuce (romaine, iceberg).
- Divide the lettuce between plates and season with salt and pepper. Drizzle with olive oil and the juice from the remaining lemon. Add the fish to the plates, then snip the remaining chives over. Eat with the sour cream and onion dip.
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