You will be amazed at how wonderful and easy this baked salmon recipe is -
plus it is low calorie!
Learn about the interesting
Story of Pacific Salmon.
More of Linda's great
Salmon Recipes and also
How To Select, Buy, and Cook Fish.
Creamy Baked Salmon Recipe
Yields: 4 servings
Prep time: 15 min
Cook time: 20 min
3/4 cup sour cream (non-fat)
1/3 cup mayonnaise (non-fat)
2 tablespoons all-purpose
2 tablespoons fresh-squeezed
1/4 teaspoon dried
1 (8 ounce) package cream cheese (non-fat)
Salt and pepper to taste
Preheat oven to 400 degrees F. Wash salmon filets and pat dry. Grease a 9x13-inch baking pan.
Arrange salmon filets, skin side down, in a single layer on the prepared baking pan.
In a medium bowl, with a wire whisk, blend sour cream, mayonnaise, flour, lemon juice, dill, cream cheese, garlic and wine until smooth: spread over
the salmon. Sprinkle lightly with salt, pepper and paprika.
Bake, uncovered, approximately 15 to 20 minutes or until a
meat thermometer registers an
internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part).
During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven)
and the juices redistribute.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from oven and transfer onto a serving platter.