ReceptnaptárBaked salmon with sour cream and dill sauce
Baked salmon with sour cream and dill sauce is a classic of northern Russian and Siberian fish cooking, simple and festive. The freshness of dill and sour cream brings out the rich flavour of salmon. It is ready in half an hour.
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Method
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- Season the salmon and brush with oil.
- Mix the sour cream with the mustard, lemon juice, crushed garlic and chopped dill.
- Place the salmon skin side down on a baking tray.
- Bake at 200 °C for 12-15 minutes until cooked.
- Spread half the sauce over the fillets and bake for 2 more minutes.
- Serve with the remaining sauce, potatoes and lemon.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not overbake the salmon; the middle should stay slightly moist.
- The sauce can also be served separately.
- Skin side down it stays juicier.
Frequently asked questions
Can trout replace it?
Yes, trout fillet is excellent too.
How long does it keep?
Best fresh; 1 day in the fridge.
Similar recipes
- Home-cured salmon (semga) · Russian
- Kartoffelpuffer mit Räucherlachs (potato pancakes with smoked salmon and dill sour cream) · German
- Lachsfilet mit Dillsoße (salmon fillet with dill sauce) · German
- Honey mustard peppered salmon · American
- Terrine de saumon (salmon terrine) · French
- Rasstegai (open fish pies) · Russian
More russian ideas
- Ukha (Russian fish soup)
- Mimosa salad (layered fish salad)
- Herring pâté (forshmak)
- Cod liver salad (salat iz pecheni treski)
- Jellied fish (zalivnoye iz ryby)
- Pan-fried whitefish, Baikal style (omul)
- Rye fish pie (rybnyi pirog)
- Pomor-style pan-fried cod with rye breadcrumbs
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