Sour Cream Baked Salmon Recipes

EASY SOUR CREAM BAKED SALMON

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!

SOUR CREAM AND ONION SALMON

Steps:

• Preheat oven to 400.
• Spray baking sheet with 1/2" sides with oil.
• Place Salmon on it or a bed of seasoned carrots and then Salmon.
• Squeeze lemon juice over Salmon.
• Sprinkle seasoned salt over Salmon.
• Spread sour cream over Salmon.
• Layer onions over sour cream (make sure your onions are sliced VERY thin or are grated so that they melt into the sour cream).
• Bake 30 minutes to an hour (depending on if you're using frozen fish and carrots) until fish is tender and flakes easily. Sauce should be rich and slightly brown.

LOW FAT CREAMY BAKED SALMON

Steps:

• Preheat oven to 400°F Rinse fish and pat dry.
• Place fillets skin side down in a single layer in a greased 9x13 pan.
• Whisk sour cream, mayo, flour, lemon juice, dill, cream cheese, garlic and wine in a medium bowl until smooth and spread over fish.
• Season with salt, pepper and paprika to taste.
• Bake uncovered for 15 to 20 minutes until internal temp is 140 F or middle inside of fish is slightly opaque. Fish will continue to cook for a few minutes after removing from oven.
• Transfer to serving platter spooning sauce over fish and sprinkling with additional paprika and dill to garnish if desired.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
• Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
• Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
• While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

BAKED SALMON (WITH LIME, JALAPENO CHIVE AND SOUR CREAM SAUCE)

Steps:

• Preheat oven to 500 degrees.
• Butter baking dish. Place salmon in dish skin side down.
• Mix lime juice and butter. Brush over salmon.
• Sprinkle with salt and pepper. Let stand 15 minutes.
• Bake until fish is almost opaque, about 9 minutes per inch of thickness.
• Meanwhile prepare sauce:
• Melt butter in heavy small saucepan over medium-low heat. Add chilies and cook until tender, stirring occasionally, about 3 minutes.
• Add sour cream and stir until heated through; do not boil.
• Mix in lime juice. Add salt and pepper.
• Transfer fish to platter. Spoon sauce over.
• Sprinkle generously with chives.
• Garnish with lime wedges.

SOUR CREAM AND ONION SALMON CAKES

Steps:

• 1. Crush the chips until they are crumbs.
• 2. Preheat a large, shallow skillet over medium heat for 3-5 minutes. Once preheated, put enough oil to coat the bottom of the pan and swirl it around the pan.
• 3. Whisk the eggs together until well blended.
• 4. Mix salmon, chips, eggs and pepper, until blended well.
• 5. Take a 1/2 cup measuring cup and pack it firmly with the mixture. Rap it firmly on the edge of the bowl to release it, and shape it into a round patty. It needs to be about 1 1/2 inches thick.
• 6. Fry the cakes on each side, until golden brown, 2-3 minutes per side.