Salmon with Wasabi-Creme Fraiche

By • May 14, 2010 • 13 Comments



Author Notes: Molly Wizenberg of Orangette fame has a simple recipe that was in Bon Appetit some time ago, in which you coat the salmon with creme fraiche and herbs and bake it. While I liked that recipe, my daughter really didn't so I experimented a little with that method. She likes a kick to her food, so I added some wasabi paste to the creme fraiche and adjusted the other toppings to complement the wasabi. I like to serve this with forbidden rice and bokchoy or chinese broccoli, but it is equally good with my potato and celeriac puree (see Comfort Mash under my recipes). You can purchase the wasabi paste and furikake at Japanese markets and some grocery stores. - healthierkitchenhealthierkitchen

Food52 Review: I'm definitely making this method of cooking salmon a standard part of my repertoire. It was very easy and flavorful. The kick of the creamy wasabi spread was nice with the meaty flavors of the salmon fillet. I used the full 2 teaspoons of wasabi powder, and would even be up for using more. I'm also looking forward to trying other creme fraiche + flavors on salmon. It's a keeper! - fiveandspiceA&M

Serves 6

  • 2 pounds fillet of wild salmon (I particularly like this with wild sockeye)
  • salt and pepper to taste
  • 3 tablespoons creme fraiche
  • 1 -2 teaspoon wasabi paste, start with 1 teaspoon and add more to taste)
  • 2 scallions, thinly sliced
  • sprinkle of furikake (optional)
  1. Heat oven to 425 degrees.
  2. Place fillet in pan and lightly sprinkle salt and pepper to taste. I like to use a half sheet pan and keep my fillet in one piece until serving but you could easily use individual pieces of salmon.
  3. In a small bowl, mix the creme fraiche with the wasabi paste (start with 1 teaspoon wasabi paste and add more to your liking).
  4. Slather the wasabi-creme fraiche on the salmon and then sprinkle on the scallion slices.
  5. roast (bake? - Never sure which is appropriate term for fish) in oven for 15 - 20 minutes until cooked through. A flatter fillet like sockeye should fully cook in 15 minutes. Thicker pieces might take a little longer.
  6. Sprinkle furikake on top of the fillet and serve.
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5 months ago petrini.elisa

i did make this with the lumpfish roe, as planned, and it was a HUGE hit--very dramatic and luxurious

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5 months ago petrini.elisa

i'm making this for a special dinner party and am thinking, instead of furitake, of sprinkling black lumpfish roe (aka cheap caviar) over it as a garnish.

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8 months ago Erica

Made this for dinner and it was delicious. I added a dollop of mayonaise and a couple of squeezes of lemon juice to brighten ans smooth out the flavors. Definately a keeper.

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9 months ago tomstone

very simple, quick and tasty. added some capers as garnish which worked well, served with potatoes and steamed spinach for a winning mid week dinner.

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

What a terrific recipe! So simple, so tasty. I made it tonight. Mr. T really liked it, as did I. I'll make it again, no doubt about that. ;o)

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about 4 years ago healthierkitchen

So glad you both liked it!

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about 4 years ago NakedBeet

Oooh, this could become a regular in our household.

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about 4 years ago healthierkitchen

It's a very quick and easy prep so it's a staple weeknight meal in our house!

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about 4 years ago healthierkitchen

Thanks for testing and for the nice commentary, fiveandspice!

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over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

this sounds really great! And so does the comfort mash!

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over 4 years ago healthierkitchen

Thanks so much!

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over 4 years ago JoanG

This sounds amazing! I love creme fraiche on salmon, and the wasabi will give it a nice zing.

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over 4 years ago healthierkitchen

Hope you'll give it a try!