Ingredients:

  • 4 Salmon Fillets (approx. 6 oz each)
  • 1 Tbsp Olive Oil
  • 1/2 tsp Salt (Kosher or Sea, divided)
  • 1/4 tsp Black Pepper (Freshly ground)
  • 3/4 cup Full-Fat Sour Cream
  • 3 Tbsp Fresh Dill (packed, finely chopped)
  • Zest of 1 medium lemon
  • 1 tsp Lemon Juice (Freshly squeezed)
  • 1 tsp Dijon Mustard
  • 2 cloves Garlic (minced finely)
  • Additional Salt & Pepper (To taste)

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly oil a standard 9x13 inch baking dish or line a sheet pan with parchment paper.
  2. Pat the salmon fillets completely dry with paper towels. Place them in the prepared dish. Season the top and sides of the salmon generously with the initial measurement of salt and black pepper.
  3. Prepare the topping: In a small mixing bowl, whisk together the full-fat sour cream, fresh dill, lemon zest, lemon juice, Dijon mustard, and minced garlic. Taste the mixture and season lightly with additional salt and pepper as needed.
  4. Assemble the dish: Spoon the sour cream mixture evenly over the top of each salmon fillet, ensuring the entire surface is covered.
  5. Bake the Sour Cream Baked Salmon for 15 to 18 minutes, or until the internal temperature reaches 140–145°F (60–63°C). The fish should flake easily with a fork.
  6. Remove the dish from the oven and allow the salmon to rest on the counter for 5 minutes before serving. Garnish with extra fresh dill and lemon wedges.