I am pretty spoiled when it comes to salmon. Not only did I grow up have the freshest and finest (literally straight from the ocean!), but my dad is probably the best salmon cooker I've ever known.
If you're eating salmon and it's flaky, firm and super light pink, you're eating it wrong entirely. See, my dad cooks salmon the way it's supposed to be eaten. It's rich, buttery, slightly "underdone" and melt in your mouth tender. There's no comparison!
While I'll never be able to cook salmon like Papa D, I do believe I might have come in as a close second when I made this oven roasted salmon with creme fraiche and rosemary. I have two words for you: holy crap.
The key to the most tender, melt in your mouth salmon you'll ever experience is a super hot oven and no time at all. That and just a few simple ingredients. Because when you have a perfect product like freshly caught steelhead salmon, there's no need to fuss with it whatsoever. Salt and pepper, rich, creamy creme fraiche and earthy rosemary are the perfect accompaniments to this salmon. Simple flavors, simple method and one amazing final product.
See for yourself how downright impressive this salmon recipe is. I promise you will never, ever go back.
Roasted Salmon with Creme Fraiche and Rosemary
- 1 tablespoon olive oil
- 1 pound fresh salmon – I used Steelhead
- 1/2 cup creme fraiche
- 4-5 sprigs fresh rosemary
- Salt and pepper
Preheat oven to 500 degrees. Spread oil over a baking sheet and lay salmon skin side down on top of it. Season salt and pepper generously over salmon skin, using your hands to rub it in. Using a spatula, spread creme fraiched in a thick layer evenly over salmon then lay rosemary sprigs on top of it.
Bake salmon for 20 minutes then let rest for 5-10 minutes. Serve immediately.