Creme Fraiche Roasted Salmon


Salmon is so great, and this is a pretty good way to prepare it.  Few ingredients, straightforward method.  It's nice to return to simplicity sometimes.  I first saw this recipe in the June 2009 issue of Bon Appetit and I think it was my first experience with Molly Wizenberg.  You can see the recipe in its original form and the accompanying article here.  I made this recipe last week and really enjoyed the way the salmon's flavor is showcased here.  The creme fraiche adds a slight tang and decadence.  Mine did not brown on top the way that the salmon on Bon Appetit's did, but I still enjoyed it and would likely make it again.  I also sprinkled dried dill on top because I love the pairing of dill and salmon. 

Creme Fraiche Roasted Salmon
from Molly Wizenberg, via Bon Appetit

1- 2 lb fillet of salmon (I used about 1/3 that amount for the two of us)
1/4 cup creme fraiche (see notes)
Salt and Pepper
Herbs, optional

Preheat your oven to 425.  Line an aluminum baking sheet with foil.  Place the salmon, skin side down, on the foil.  Sprinkle with salt and pepper (and herbs if you choose) and top with creme fraiche.  If you love herbs, add more now.  Bake the salmon in the oven for 12-14 minutes or until almost done (it will continue to cook after it comes out of the oven).  Using a spatula, remove salmon and transfer to platter or plates. 

  • Creme Fraiche is sort of a French version of sour cream, but it's able to be whipped.  It can be found in some grocery stores, but you can make your own by following this recipe.  It's delicious, and the longer you let it sit in the fridge, the tangier it becomes. 

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