5 Ingredients or Fewer

Noni's Salmon with Sour Cream-Dill Slather

March  9, 2014
0 Ratings
Author Notes

My grandmother made everything delicious. Even through the many years where she was obliged to help her husband in keeping an eye on his weight, she prepared what often felt like decadent, indulgent foods. Full of flavor, this roasted salmon is dressed in the creamy fluff of a yogurt-sour cream mixture stirred full of fresh dill, and is one of my fondest memories of her good cooking. —Melina Hammer

  • Serves 4
Ingredients
  • 1 cup sour cream
  • 3/4 cup fat free Greek yogurt
  • 1 small bunches dill
  • 1/2 side wild salmon, pin bones removed
  • 1 pinch mustard powder
  • 1 pinch dried thyme leaves
  • good sea salt
  • freshly cracked black pepper
  • good olive oil
In This Recipe
Directions
  1. Remove the fish from its wrapping, rinse, and pat dry. Allow to come to room temp, at least 10 minutes. Preheat oven to 400 degrees (F).
  2. Combine sour cream and yogurt in a bowl. Chop dill and add it in, along with a good pinch of sea salt and some cracked black pepper. If you use flake salt here, the texture of the large crystals will serve as a lovely counterpart to the creaminess of the sauce. Stir well to combine and return to the fridge to chill.
  3. In a lightly greased sheet pan, scatter sea salt, mustard powder, thyme, and cracked black pepper over the salmon and drizzle with olive oil.
  4. Roast in the oven for 8-10 minutes. The fish should still be juicy but have turned from translucent to opaque.
  5. Remove from oven and allow to cool for a few minutes on a wire rack.
  6. Cut salmon into portions and put onto plates. Spoon a couple - or a few - dollops of sauce on top and serve with crisp veggies. Noni favored steamed broccoli here, but any hearty fresh veg will do.

See what other Food52ers are saying.

  • Guiseppe
    Guiseppe
  • Amy
    Amy
  • Andreia Fialho
    Andreia Fialho
When she's not writing, cooking, styling, and shooting her forthcoming cookbook - out Spring 2022 with Ten Speed Press - Melina makes food look its best for the New York Times, Eating Well, Edible, and other folks who are passionate about real food. She grows heirloom+native plants and forages wild foods at her Hudson Valley getaway, Catbird Cottage. There, Melina prepares curated menus to guests seeking community, amidst the robust flavors of the seasons.

3 Reviews

Guiseppe February 28, 2021
This brings back very fond memories of family traditions around food. Such a delight to see an accessible shared family food heirloom such as this shared with the Food52 community. I can't wait to try it myself!
 
Amy February 9, 2018
Your Non is a genius.....this sauce is so simple yet sooooooo good. Salmon has always been my go-to favorite fish...and I now love this sauce so much I don't think I'll ever eat it any other way. Made it 3X already before commenting. Thank you for sharing this special recipe!
 
Andreia F. February 3, 2015
Looks amazing!