Finnish Salmon Creme Fraiche


I’m back in Finland and really happy to be here with my husband in our home here.  The first meal I wanted to cook was salmon of course!  I have never tasted anything like the Norweigan salmon that you can get here.  It’s succulent, juicy and riddled with healthy Omega 3 fats.  I like to cook it to medium so that the heat doesn’t ruin the beautiful texture and taste of this incredible fish. One of my favorite ways to cook salmon is simple and foolproof although I have to say I can’t take credit for this recipe.  I read about topping salmon with creme fraiche in a magazine and then made it my own by adding lemon and fresh garlic.  Sometimes I also use some grated parmesan but not tonight.  As a a side dish I grilled zucchini, peppers, and eggplant that I basted in a balsami herb mix but I’ll post that recipe another day. IMG_2186




For the salmon I seasoned it with salt, pepper and fresh lemon juice.  Then I made a sauce out of creme fraiche, salt, pepper, fresh minced garlic and a squeeze of fresh lemon juice.





I coated the fish with the sauce and cooked it low and slow.  325 degrees or 150 C for about 25 minutes.  You need to check the middle – it should still look almost raw in the center and cooked around the edges.  When you remove it from the oven and let it sit for about five more minutes it will keep cooking and will be at the perfect temperature when served.


Finnish Salmon Creme Fraiche:


1 piece of thick center cut salmon, about 1/2 pound

1/2 cup light creme fraiche (you could also use Greek yogurt but I recomment using 2% or higher, not the fat free version)

juice of 1/2 lemon

2 cloves minced garlic

salt and pepper to taste


Mix the creme fraiche with garlic, 1 teaspoon lemon juice, salt and pepper to taste.  Season the fish with salt pepper and lemon juice.  Put the sauce evenly over the fish and bake in a 325 F oven for approximately 25 minutes, or until inside is tender but still dark pink and outer edges are cooked and lighter pink.  Remove and let sit for five minutes or so before serving.  Enjoy the rich delicious simplicity of this fish!  I don’t know how I’ll live without this fish in my life after I move back to the states…I will have to figure out how to get it there one way or another.




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