Citrus Salmon with Créme Fraîche



  • 1- 1-1/2 pound Copper River sockeye salmon fillet
  • fine sea salt
  • ground black pepper
  • 1/3 cup crème fraîche
  • 1 orange, half sliced plus zest from other half
  • 1-2 tablespoons fresh pomegranate arils
  • 2 tablespoons salted/roasted pistachios, chopped
  • 1 tablespoon chopped parsley

Citrus Salmon with Créme Fraîche

Prep time: 5 minutes

Cook time: 12 minutes

Servings: 4-6


Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.

Pat the salmon dry with paper towels and place it on the baking sheet, skin side down. Sprinkle the salmon with salt and pepper.

In a small dish, mix the orange zest with the crème fraîche. Spread it on the salmon. Arrange the orange slices on top and secure them with toothpicks if desired (optional, but it will help prevent the orange slices from sliding off the salmon as it bakes).

Place the baking sheet in the oven and bake for 10-12 minutes or until the internal temperature at the thickest part reaches 120°F. Remove and let it rest for 3 minutes.

Transfer the salmon to a serving dish (optional). Sprinkle it with pomegranate arils, chopped pistachios and parsley.


When spreading the crème fraîche on the salmon, keep most of it at the highest point of the salmon fillet. As the salmon bakes, the cream will slowly melt down the sides of the salmon and cover it completely.

Once out of the oven, the residual heat will continue to cook the salmon. It should reach a temperature of 125°F to 130°F which is "medium" doneness. While the USDA recommends an internal temp of 145°F, that will almost always leave you with salmon that is over-cooked and dry.

The pomegranate and pistachios are optional and can be omitted.


In this recipe: Wild-Caught Alaska Salmon