Ingredients:

  • 4 (6 oz) centre-cut salmon fillets, skin on or off
  • 1 Tbsp Olive Oil
  • 1 tsp Fine Sea Salt, divided
  • ½ tsp Black Pepper, freshly ground, divided
  • ½ cup Full-Fat Sour Cream
  • 2 Tbsp Mayonnaise (optional)
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Fresh Chives, finely snipped
  • 2 tsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • ¼ tsp Smoked Paprika (optional)
  • Extra dill sprigs, for garnish
  • Thin lemon slices or wedges, for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking dish or sheet pan with parchment paper for easy cleanup.
  2. In a small mixing bowl, combine the full-fat sour cream, mayonnaise (if using), Dijon mustard, dill, chives, lemon zest, lemon juice, and smoked paprika. Whisk until perfectly smooth.
  3. Pat the salmon fillets completely dry with kitchen paper. Rub the fillets all over with olive oil.
  4. Season the salmon generously with half of the salt and pepper. Place the seasoned fillets onto the prepared baking sheet, ensuring space between them.
  5. Place the salmon in the preheated oven and bake for 8 minutes. This initial bake helps set the exterior of the fish.
  6. Remove the baking dish from the oven. Carefully spoon or spread a thick layer of the sour cream mixture over the top of each fillet, ensuring the fish is completely covered.
  7. Return the salmon to the oven and bake for another 10 to 14 minutes, or until the topping is lightly golden and bubbly and the salmon flakes easily (internal temperature should be 140–145°F).
  8. Remove the salmon from the oven and let the fillets rest on the baking sheet for 3 minutes before serving. Garnish each fillet with a sprinkle of fresh dill and a thin slice of lemon, and serve immediately.