Best Crème Fraîche Roasted Salmon Recipes

Crème Fraîche-Roasted Salmon image

Provided by Molly Wizenberg

Yield Makes 4 to 6 servings

Number Of Ingredients 4

1 2-pound center-cut wild salmon fillet with skin (about 1 1/4 inches thick)
Salt
Freshly ground black pepper
1/4 cup crème fraîche*

Steps:

Preheat oven to 425°F. Line rimmed baking sheet with foil.
Place salmon, skin side down, on baking sheet; sprinkle with salt and pepper. Spread crème fraîche over salmon. Roast salmon until opaque in center, about 12 to 14 minutes. To test for doneness, cut small slit in thickest part of fillet; all but center of fillet should be opaque (salmon will continue to cook after fillet is removed from oven). Using spatula, transfer to platter.
*Sold at most supermarkets and at specialty foods stores.

Roasted Salmon with Potatoes and Herbed Crème Fraîche image

Provided by Renee Erickson

Yield 4 servings

Number Of Ingredients 11

Potatoes:
1 1/2 pound small waxy potatoes, scrubbed
Kosher salt
2 tablespoons olive oil
Salmon and assembly:
1 1 1/2-pound piece skin-on salmon
1 tablespoon olive oil, plus more for drizzling
Kosher salt
1/2 cup crème fraîche
2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
2 radishes, trimmed, thinly sliced

Steps:

Potatoes:
Place potatoes in a medium saucepan and add cold water to cover by 1"; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.
Salmon and assembly:
Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 tablespoon oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10-15 minutes. Break up salmon into pieces, removing skin if desired.
Whisk crème fraîche and chopped herbs in a small bowl; season with salt.
Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.

Roasted Salmon with Horseradish Crème Fraîche image

Provided by Geraldine Ferraro

Yield Makes 10 servings

Number Of Ingredients 9

1/2 cup plus 1 teaspoon kosher salt
1 cup sugar
1 tablespoon freshly grated orange zest (from 3 medium oranges)
2 1/4 teaspoons freshly ground black pepper
10 (7-ounce) fillets salmon, preferably wild king, skinned
1 cup crème fraïche
4 teaspoons prepared white horseradish, drained
1 teaspoon cider vinegar
6 tablespoons extra-virgin olive oil

Steps:

In medium bowl, whisk together 1/2 cup salt, sugar, orange zest, and 2 teaspoons pepper. Coat salmon fillets with rub and transfer to rack set over large rimmed baking sheet. Transfer to refrigerator and chill 1 hour.
In medium bowl, whisk together crème fraïche, horseradish, vinegar, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper. Chill until ready to use.
Preheat oven to 450°F. Oil large rimmed baking sheet. Using paper towels, pat salmon fillets dry. In large nonstick pan over moderately high heat, heat 2 tablespoons olive oil until hot but not smoking. Add 3 to 4 fillets, skin side down, and sear until undersides are golden brown, about 5 minutes. Transfer, skin sides up, to baking sheet. Sear remaining salmon in 2 batches, wiping pan clean and adding 2 tablespoons oil between each batch. Transfer salmon to oven and roast just until cooked through, about 5 minutes. Serve with horseradish crème fraïche.

Roasted Salmon with Potatoes and Herbed Crème Fraîche Recipe | Epicurious.com image

Provided by @MakeItYours

Number Of Ingredients 9

1 1/2 pound small waxy potatoes, scrubbed
Kosher salt
2 tablespoons olive oil
1 1 1/2-pound piece skin-on salmon
1 tablespoon olive oil, plus more for drizzling
Kosher salt
1/2 cup crème fraîche
2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
2 radishes, trimmed, thinly sliced

Steps:

Potatoes:
Place potatoes in a medium saucepan and add cold water to cover by 1"; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.
Salmon and assembly:
Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 tablespoon oil and season with salt.
Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10-15 minutes. Break up salmon into pieces, removing skin if desired.
Whisk crème fraîche and chopped herbs in a small bowl; season with salt.
Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.