Date Night · Russian
Russian Baked Salmon with Dill
This oven roasted salmon highlights the classic pairing of fresh dill and a light, creamy finish.
Why This Works
The sour cream forms a protective crust that keeps the salmon moist and adds a tangy richness.
The Upgrade
Add a few capers to the sour cream for an extra punch of salinity.
Chef's Secret
Michelin TechniqueDon't overbake; the salmon should be just barely opaque in the center.
Ingredients
Total time including resting: 30 min
Directions
Preheat oven to 400°F.
5 minSeason salmon fillets with salt and pepper.
1 minMix sour cream, garlic, and most of the dill.
2 minSpread the sour cream mixture over the top of the salmon.
1 minPlace lemon slices on top of the cream mixture.
1 minBake in the center of the oven until the salmon is flaky.
15 minGarnish with remaining fresh dill.
1 minServe immediately while warm and fragrant.
1 minWine Pairing
Sauvignon Blanc
White Wine
The BottleCloudy Bay Sauvignon Blanc
The intense herbal profile of Sauvignon Blanc directly complements the fresh dill. Its zesty acidity pierces through the cream finish, making each bite of salmon taste cleaner and more vivid.
Nutrition per Serving
360
calories
30g
protein
4g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Asparagus with Lemon
Roast asparagus spears with lemon slices to provide a crisp vegetable that complements the salmon's dill and cream profile.
Ingredients
Directions
Preheat your oven to 425°F.
Toss the trimmed asparagus with olive oil, salt, and pepper on a large rimmed baking sheet until evenly coated.
Arrange the asparagus in a single layer and nestle the lemon slices between the spears.
Roast for 10 to 12 minutes, or until the asparagus is tender and slightly charred at the tips.
Serve immediately while the lemon is warm and fragrant.
Side Dish
Fluffy Steamed Rice
Prepare light, steamed jasmine rice to soak up the creamy dill finish of the salmon.
Ingredients
Directions
Rinse the jasmine rice under cold water until the water runs completely clear to remove excess surface starch.
Combine the rinsed rice, water, salt, and butter in a heavy-bottomed saucepan.
Bring to a boil over medium-high heat, then immediately reduce to the lowest possible setting.
Cover with a tight-fitting lid and steam undisturbed for 15 minutes.
Remove the pan from heat and let stand, covered, for 5 minutes to allow the steam to finish the grains.
Fluff gently with a fork and serve immediately to ensure a light, airy texture.
Member Reviews
How did it turn out?
Rate this recipe
No reviews yet — be the first to share how it turned out.