Baked Salmon with Chive Cream

Ingredients

• 2 filets (150 g chacun) Salmon fillet (Skinless preferably)
• 1 c. à soupe Fresh lemon juice (About 15 ml)
• ½ c. à café Salt (Fine salt)
• ¼ c. à café Ground black pepper (Freshly ground preferably)
• 2 c. à soupe Fresh chives (Finely chopped)
• 100 ml Whole milk cream (Fresh, at room temperature)
• ½ c. à café Fresh ginger (optional) (Grated, for a spicy touch)

Instructions

1. Salmon Marinade

   Rinse the salmon fillets, pat dry with paper towels, then drizzle with lemon juice. Sprinkle with salt and black pepper, add grated ginger if desired. Turn the fillets to coat both sides, cover and place in the refrigerator for 10 minutes.

   Time: PT10M

2. Preparing the chive cream sauce

   In a bowl, pour the cream, add the finely chopped chives and a pinch of salt. Gently whisk until a smooth consistency is achieved.

   Time: PT5M

3. Preheating the oven

   Preheat the oven to 180 °C (thermostat 6).

   Time: PT5M

   Temperature: 180°C

4. Cooking the salmon

   Remove the salmon from the refrigerator, place on a baking sheet lined with parchment paper, skin side (or side where skin is present) down. Bake and cook for 12 to 15 minutes depending on the fillet thickness, until the flesh flakes easily with a fork.

   Time: PT15M

   Temperature: 180°C

5. Plating and serving

   Take the salmon out of the oven, place on a warm plate, generously drizzle with the chive cream sauce. Serve immediately, optionally accompanied by a green salad or fresh pasta.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

3 g

Fat

22 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Salmon fillet: Trout fillet, Cod fillet
• Instead of Fresh lemon juice: Apple cider vinegar
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Fresh chives: Flat parsley, Dill
• Instead of Whole milk cream: Thick sour cream, 0% Greek yogurt
• Instead of Fresh ginger (optional): Ground ginger

Equipment Needed

• Oven
• Baking sheet
• Parchment paper
• Mixing bowl
• Whisk or spoon
• Chef's knife
• Cutting board
• Spatula or sauce spoon
• Kitchen gloves

Critical Steps — Do Not Skip

• Marinate the salmon with lemon, salt and pepper
• Preheat the oven to 180 °C
• Do not overcook the salmon (12‑15 min depending on thickness)

Chef Tips from the Video

• Use untreated organic lemon for a purer taste.
• For a more elegant presentation, add a few lemon zest strips on the salmon before serving.

Troubleshooting

Storage

Refrigerator: Store leftover salmon and sauce separately in airtight containers, consume within 48 hours.

Freezer: Marinated raw salmon can be frozen up to 1 month; the cream sauce does not freeze well.

Room temperature: Do not leave the dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the salmon up to 2 hours in advance to intensify flavor.
• Prepare the chive cream sauce the day before and keep refrigerated; stir before use.