Roasted Side of Salmon with Shallot Cream

Roasted Side of Salmon with Shallot Cream Recipe
Photo: Johnny Miller; Styling: Sarah Smart


This dish is as simple as it gets, and yet it's very impressive for company. Shallots, dill, and lemon are classic flavorings for salmon. If you can't find crème fraîche, use sour cream.


Serves 6 (serving size: about 6 ounces fish and about 1 tablespoon sauce)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 30 Minutes

Nutritional Information

Calories 347
Fat 15.8 g
Satfat 4.3 g
Monofat 4.7 g
Polyfat 2.1 g
Protein 47 g
Carbohydrate 0.9 g
Fiber 0.2 g
Cholesterol 114 mg
Iron 1 mg
Sodium 535 mg
Calcium 22 mg


1/4 cup crème fraîche
2 tablespoons finely minced shallots
1 tablespoon 2% reduced-fat milk
1 tablespoon chopped fresh dill
1 1/2 teaspoons fresh lemon juice
1 1/8 teaspoons kosher salt, divided
1 (3-pound) boneless salmon fillet
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives


1. Preheat oven to 450°.

2. Combine first 5 ingredients and 1/8 teaspoon salt in a small bowl, stirring with a whisk.

3. Place fish, skin side down, on a parchment-lined baking sheet. Rub fish with oil; sprinkle with remaining 1 teaspoon salt and pepper. Bake at 450° for 8 minutes. Remove from oven.

4. Preheat broiler to high.

5. Broil fish 4 minutes or until desired degree of doneness. Sprinkle with chives. Cut fish crosswise into 6 equal portions, top evenly with shallot cream, and  serve immediately.


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