Citrus Salmon with Crème Fraîche

This post is sponsored by Copper River Seafoods, a brand I love. Thank you for supporting the brands that support Stem and Spoon.

Citrus salmon with crème fraîche is special occasion salmon recipe with all of the fixings. This oven roasted salmon has a citrus-infused crème fraîche spread across a thick and tender wild salmon fillet that is topped with a medley of juicy pomegranate arils and crunchy pistachios.

It's elegant and elevated and makes a beautiful Christmas salmon dish or a special occasion meal that takes just a few minutes to pull together.

about Copper River Seafoods

I'm delighted to partner with Copper River Seafoods to create this recipe. They offer the highest quality seafood harvested from Alaska waters, and also support sustainable fishing practices.

The holidays are such a great time to enjoy wild-caught seafood. Whether it's for your own holiday table or you're still looking for the perfect gift, Copper River Seafoods offers a wide assortment to choose from, including Alaska wild crab, halibut, and prized Copper River salmon. Plus, you can easily order online and have wild Alaska seafood shipped straight to your door!

Through the whole month of December, receive 15% off your order (and free shipping on orders of $350 or more) with the promo code MERRY2021.

why you'll love salmon with crème fraîche

One of my favorite things about salmon is that it always feels fancy and elevated, yet the prep-work involved is usually a bare minimum.

This recipe for citrus salmon with crème fraîche is no different. It is quick and easy to make, requires less than 10 ingredients, and is a healthy oven roasted salmon recipe the entire family will enjoy.

Why you'll love this citrus salmon:

• it's simple to prepare
• ready in 20 minutes
• it calls for only eight ingredients
• the dish is gluten-free, low-carb and keto-friendly
• it is tender and flavorful with the perfect blend of textures

the ingredients

Growing up, my mom would make an oven roasted salmon with a mayonnaise topping that our family loved. This citrus salmon with creme fraiche is inspired by that, but includes a few fancy twists.

The crème fraîche is creamy and rich but still light enough to compliment (and not overpower) the salmon. The citrus adds a fresh note and the crunchy pistachios and sweet pomegranate add extra flavor and texture elements. They're not entirely required, but they're festive and fun and will turn this dish into Christmas salmon perfection!

You will need:

• salmon fillet, preferably wild-caught Copper River Sockeye Salmon
• fine sea salt
• ground black pepper
• crème fraîche
• orange, half zested and half sliced
• pomegranate arils
• roasted and salted pistachios, chopped
• fresh parsley, chopped

what is crème fraîche?

It sounds fancy and is French for "fresh cream," but it's not quite the same as heavy cream. Crème fraîche is cream that has had cultures added, which gives it a slightly sour taste. It is the most similar to sour cream but is a tad more rich.

You can typically find crème fraîche at most major grocery stores (look near the specialty cheese section or even where the sour cream is). If you're in a pinch and you don't have any, full-fat sour cream is the next best thing.

how to make citrus salmon with crème fraîche

The easy part! A bit of assembly and a quick bake in the oven and your salmon with crème fraîche is ready to enjoy.

1. Dry and season the salmon. Pat dry the salmon fillet and place it on a baking sheet lined with parchment paper or aluminum foil, skin side down. Season the top with salt and pepper.
2. Top the salmon. Mix the zest of half an orange with the crème fraîche. Spread it on the salmon then arrange the orange slices on top.
3. Bake. Transfer to the oven and bake at 425°F for 10-12 minutes. Remove and let it rest for about three minutes.
4. Serve. Transfer the salmon to a pretty serving dish (optional) and sprinkle it with the pomegranate arils, chopped pistachios and parsley. Serve and enjoy!

tips for making salmon with crème fraîche

• When spreading the creme fraiche on top of the salmon, keep most of it centered, at the highest point of the salmon fillet. As the salmon bakes, the crème fraîche will slowly melt down the sides of the salmon and cover it completely (and pretty evenly, too).
• Since the salmon bakes with the skin on, make sure to line the baking pan for easy cleanup afterward.
• I like to bake the salmon until the thickest part reaches an internal temperature of 120°F. The salmon will continue to bake from the residual heat as it sits and should reach 125°F-130°F for a "medium" doneness. While the USDA recommends an internal temp of 145°F, that will almost always leave you with salmon that is over-cooked and dry.
• The orange slices are mainly used as garnish and can be removed before serving. It also helps to secure them with toothpicks to prevent them from sliding off the salmon during baking (optional).
• The pomegranate and pistachios are optional and can be omitted.

This citrus salmon with crème fraîche is a delicious and incredibly easy main course that works any time of the year!

During the holidays, dress it up with the pomegranate and pistachios for a pop of color and texture that will turn this dish into a festive Christmas salmon centerpiece. Enjoy, friends!

you might also love...

• Pan-seared halibut with brown butter
• Keto baked salmon with avocado salsa
• Smoked salmon and dill egg muffins
• Keto quiche Lorraine

Continue to Content

Citrus Salmon with Crème Fraîche (Gluten-Free, Low-Carb)

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 12 minutes

Additional Time: 3 minutes

Total Time: 20 minutes

Tender and flaky wild sockeye salmon is topped with a citrus-infused crème fraîche and optional pomegranate and pistachios. This special occasion dish is ready in only 20 minutes!

Print

Ingredients

• 1- 1-½ pound salmon fillet, preferably Copper River Seafoods sockeye
• fine sea salt
• ground black pepper
• ⅓ cup crème fraîche
• 1 orange, half sliced plus zest from other half
• 1-2 tablespoons fresh pomegranate arils
• 2 tablespoons salted/roasted pistachios, chopped
• 1 tablespoon chopped parsley

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
2. Pat the salmon dry with paper towels and place it on the baking sheet, skin side down. Sprinkle the salmon with salt and pepper.
3. In a small dish, mix the orange zest with the crème fraîche. Spread it on the salmon. Arrange the orange slices on top and secure them with toothpicks if desired (optional, but it will help prevent the orange slices from sliding off the salmon as it bakes).
4. Place the baking sheet in the oven and bake for 10-12 minutes or until the internal temperature at the thickest part reaches 120°F. Remove and let it rest for 3 minutes.
5. Transfer the salmon to a serving dish (optional). Sprinkle it with pomegranate arils, chopped pistachios and parsley.

Notes

1. When spreading the crème fraîche on the salmon, keep most of it at the highest point of the salmon fillet. As the salmon bakes, the cream will slowly melt down the sides of the salmon and cover it completely.
2. Once out of the oven, the residual heat will continue to cook the salmon. It should reach a temperature of 125°F to 130°F which is "medium" doneness. While the USDA recommends an internal temp of 145°F, that will almost always leave you with salmon that is over-cooked and dry.
3. The pomegranate and pistachios are optional and can be omitted.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 127mgSodium: 288mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 38g

This nutritional information is approximate and is provided for convenience as a courtesy.