Ingredients:

  • 4 (approx. 6 oz / 170g each) Salmon Fillets, skin on or off
  • 1 tbsp (15 ml) Olive Oil (for coating the dish)
  • 1 tsp (5g) Fine Sea Salt (plus more for seasoning)
  • ½ tsp (2g) Freshly Ground Black Pepper
  • ¾ cup (180g) Full-Fat Sour Cream
  • 3 tbsp (45g) Mayonnaise
  • 2 tbsp Fresh Dill, finely chopped
  • 1 tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5g) Lemon Zest, finely grated
  • 1 tsp (5g) Garlic Powder
  • ½ tsp (2g) Onion Powder
  • ¼ tsp (1g) Fine Sea Salt
  • Pinch of Cayenne Pepper (optional)

Instructions:

  1. Preheat Oven: Position a rack in the centre of the oven and preheat to 400°F (200°C).
  2. Prepare Dish: Lightly brush the bottom of the 9x13 inch baking dish with olive oil. This prevents the fish skin from sticking.
  3. Prepare Salmon: Pat the salmon fillets completely dry using paper towels. Season all sides generously with salt and pepper. Place the fillets, skin-side down, in the prepared baking dish, ensuring they are not touching.
  4. Combine Wet Ingredients: In the medium mixing bowl, whisk together the sour cream and mayonnaise until smooth and well-incorporated.
  5. Add Flavourings: Stir in the chopped fresh dill, lemon juice, lemon zest, garlic powder, onion powder, salt, and cayenne (if using). Taste the mixture and adjust seasoning if necessary—it should be tangy and punchy.
  6. Apply Topping: Spoon the sour cream mixture evenly over the top of each salmon fillet. Use the back of the spoon to spread the topping completely over the fish, creating a thick, protective layer that seals the edges.
  7. Bake: Place the baking dish in the preheated oven and bake for 15–18 minutes.
  8. Check Doneness: The salmon is ready when the topping is slightly bubbling and pale gold, and the internal temperature of the fish registers 145°F (63°C) at its thickest point. The flesh should flake easily with a fork.
  9. Rest and Serve: Remove the dish from the oven. Allow the salmon to rest in the baking dish for 5 minutes before serving. Garnish with a little extra fresh dill and a squeeze of fresh lemon juice.