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One-Pot Wonders

Salmon with Wasabi-Creme Fraiche

by:
May 14, 2010
4.3
3 Ratings
  • Serves 6
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. - healthierkitchen —healthierkitchen

Test Kitchen Notes

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! - fiveandspice —The Editors

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Ingredients
  • 2 pounds fillet of wild salmon (I particularly like this with wild sockeye)
  • salt and pepper to taste
  • 3 tablespoons creme fraiche
  • 1 -2 teaspoons wasabi paste, start with 1 teaspoon and add more to taste)
  • 2 scallions, thinly sliced
  • sprinkle of furikake (optional)
Directions
  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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15 Reviews

Write a Review
Steve August 6, 2017
We enjoy making this dish. We find that baking the fish at 275F keeps the fish moist
Cheryl May 30, 2015
Love this and have made many times. However I like to cook my salmon at 350 for 15 (+) minutes--till just warmed through. The lower temperature keeps the salmon velvety and doesn't bring out the oils. The sauce is incredible and so easy to have ingredients on hand. Thank you!
petrini.elisa April 5, 2014
i did make this with the lumpfish roe, as planned, and it was a HUGE hit--very dramatic and luxurious
petrini.elisa March 27, 2014
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.
Erica December 10, 2013
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.
tomstone November 23, 2013
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.
AntoniaJames May 29, 2010
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)
healthierkitchen May 29, 2010
So glad you both liked it!
NakedBeet May 28, 2010
Oooh, this could become a regular in our household.
healthierkitchen May 28, 2010
It's a very quick and easy prep so it's a staple weeknight meal in our house!
healthierkitchen May 27, 2010
Thanks for testing and for the nice commentary, fiveandspice!
mrslarkin May 19, 2010
this sounds really great! And so does the comfort mash!
healthierkitchen May 20, 2010
Thanks so much!
JoanG May 14, 2010
This sounds amazing! I love creme fraiche on salmon, and the wasabi will give it a nice zing.
healthierkitchen May 14, 2010
Hope you'll give it a try!