Ingredients:

  • 4 (approx. 6 oz / 170g) centre-cut salmon fillets, skin on or off
  • 1 Tbsp Olive Oil
  • ½ tsp fine Sea Salt
  • ¼ tsp freshly cracked Black Pepper
  • ½ cup full-fat Sour Cream
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp fresh Lemon Juice
  • 1 tsp Lemon Zest (from one medium lemon)
  • 3 Tbsp fresh Dill, finely chopped
  • 2 Tbsp fresh Chives, finely snipped
  • Pinch of cayenne pepper (optional)
  • 2 Tbsp Grated Parmesan Cheese

Instructions:

  1. Preheat Oven: Set the oven to 400°F (200°C). Line a 9x13 inch baking dish with parchment paper for non-stick results and easy cleanup.
  2. Prepare Salmon: Pat the salmon fillets dry thoroughly with kitchen paper. Place them, evenly spaced, on the prepared baking sheet. Drizzle the olive oil over the fish, followed by a light seasoning of salt and pepper across all surfaces.
  3. Combine Wet Ingredients: In a small mixing bowl, whisk together the sour cream, Dijon mustard, and lemon juice until smooth.
  4. Fold in Aromatics: Add the lemon zest, chopped fresh dill, chives, and optional cayenne. Stir gently until just combined. Taste the mixture and adjust salt/pepper if necessary.
  5. Apply Topping: Using a spoon or small spatula, generously spread the sour cream mixture evenly over the top of each salmon fillet. The layer should be thick, covering the fish entirely.
  6. Add Crust (Optional): Sprinkle a light layer of Parmesan cheese over the sour cream mixture. This aids in creating a lovely golden crust.
  7. Bake: Place the baking dish into the preheated oven. Bake for 15 to 20 minutes.
  8. Check Doneness: Use an instant-read thermometer inserted into the thickest part of the fillet. The fish is done when it registers an internal temperature of 140°F (60°C). The topping should be bubbling slightly and turning light golden brown.
  9. Rest and Serve: Remove the salmon from the oven and let it rest, uncovered, for 5 minutes. The temperature will carry over to the ideal final temperature of 145°F (63°C). Serve immediately.