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Easy Sour Cream Baked Salmon Recipe

How to make moist and tender baked salmon in less than 30 minutes. Jump to the Sour Cream Baked Salmon recipe or read on to see our tips for making it.

Sour Cream Baked Salmon

This one is so simple and really delicious. We spread a mixture of sour cream, whole ground mustard and parmesan cheese on top of salmon. Then, we slide them into the oven for about 15 minutes. Easy and the sour cream crust is so good against mild, flaky salmon.

Baked Salmon with Lemon and DillYOU MAY ALSO LIKE: This Easy Baked Salmon recipe with lemon and dill. The inspiration comes from my mother, who made this all the time. It’s her go-to dish — especially when entertaining.

How to Bake Salmon Topped with Sour Cream

It’s true. Since this recipe takes less than 30 minutes, it is completely possible to make on a Wednesday night. It’s also perfect for special occasions. You could serve with a light salad, mashed potatoes, our mashed cauliflower or your favorite side.

How to Make Our Easy Baked Salmon Recipe Topped with Sour Cream

Savvy Salmon Tricks – How Not to Overcook Baked Salmon

We’ve done it plenty of times in the past. It’s a complete let down, but don’t worry we’ve got a couple tricks to help us all out.

Here’s the first trick. You only want to cook salmon until it’s barely done in the center – you can tell when it’s ready by using a knife and peeking into the middle of the salmon. If it’s firm, but still has a small amount of uncooked salmon in the center take it out of the oven then loosely cover with aluminum foil. Then, let it rest for 10 minutes. During this time, the center will cook just enough to be perfect.

Another trick is to use a thermometer. We take our salmon out when the center reaches 125 degrees F (51 degrees C). Then, remove, cover with foil and rest.

Finally, (and, yes we realize that this one is coming from a recipe website) – Don’t trust the recipe cooking time.

Let us explain. Ovens vary, it stinks, but it’s true. So, while our filets of salmon might take 10 minutes to bake, yours may take longer.

So, be mindful of how your salmon is cooking. It’s completely fine to check the salmon a little earlier than the recipe states. In fact, you’ll usually find us checking twice. To check, remove the salmon from the oven, close the oven door (to keep the heat in) then check the fish the same way we mentioned above. If it needs more time, slide it back into the oven. If not, pat yourself on the back, you just prevented overcooked salmon.

Baked Fish with Spring Onion and OrangeYOU MAY ALSO LIKE: This Easy Baked Fish Recipe with spring onion and orange. This recipe is perfection with any firm white fish — think halibut or bass.

Recipe updated, originally posted February 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy Sour Cream Baked Salmon Recipe

  • PREP
  • COOK

This simple baked salmon recipe is perfect for a weekday, but could also fill in for a special occasion. The fish is lightly coated with a mixture of sour cream, mustard and parmesan cheese. When baking the fish, be careful not to overcook. (There’s lots of tricks above in the article for how not to overcook salmon). For moist salmon, bake until the salmon is barely done at the thickest part then remove from the oven cover with foil and let rest.

Makes 4 Servings

You Will Need

Four 6-ounce salmon filets

1/2 cup sour cream (whole fat)

1 1/2 teaspoons whole grain mustard

1/3 cup grated parmesan cheese

Salt and fresh ground pepper


    Heat oven to 425 degrees F. Lightly oil a rimmed baking sheet or baking dish. (Instead of oiling the pan, you could also line with parchment paper).

    In a small bowl, combine sour cream, mustard and the cheese. Season with salt and pepper to taste.

    Place salmon onto baking sheet then spread about 2 tablespoons of sour cream mixture on top of each salmon filet.Sour Cream Salmon Step-1

    Bake 10 to 15 minutes until barely done in the center at the thickest part of the salmon. The center should be firm, but with a small amount of uncooked salmon in the very center. Depending on how thick the salmon is, it may need a few minutes longer. (The internal temperature should be around 125 degrees F).

    Remove from oven then cover lightly with aluminum foil and let rest 5 to 10 minutes. During this time, the salmon will continue to cook.

Adam and Joanne's Tips

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 328 / Protein 40 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 1 g / Total Fat 17 g / Saturated Fat 6 g / Cholesterol 111 mg
AUTHOR: Adam and Joanne Gallagher

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27 comments… Leave a Comment
  • Olivia October 15, 2014, 5:07 am

    Made turkey meatballs, turned out very well.

  • Olivia October 15, 2014, 5:01 am

    Enjoy your site

  • Ash September 16, 2014, 9:47 pm

    I make salmon most every night and was looking for a new recipe… Tried this and my husband commented multiple times about how good it was! Delicious recipe the way it is. I added more mustard seeds to make it look prettier and he didn’t seem to mind. Thank you! Adding it to my rotation

  • Natalie July 15, 2014, 7:15 pm

    Excellent recipe, made many times from this site. It doesn’t need any changes but its flexible so I can if I want to

  • Natalie July 15, 2014, 7:13 pm

    Excellent recipe, made many times from this site. There’s no need to change it, but its flexible so you can when you like. Thanks for sharing

  • Kimberly Chiu February 25, 2014, 12:41 am

    Is there something I can substitute for the mustard? I don’t usually have that on hand.

    • Joanne February 26, 2014, 1:03 pm

      Horseradish could work or any of your favorite dry spices blends … curry would be nice.

    • Kaya September 8, 2016, 3:39 pm

      I used regular yellow mustard and it turned out well.

  • DeDe July 17, 2013, 4:03 pm

    Had this last night – delicious! While it calls for whole fat sour cream, I had reduced fat on hand and it seemed to work fine. I’m sure non-fat would not work as well.

    Great because it is so easy – nothing to chop! And because it is absolutely to die for. Would be terrific for a dinner party – it’s that good.

  • TCappado April 17, 2013, 9:30 pm

    Great recipe! So easy, and was delicious.

    • Joanne April 18, 2013, 10:14 am

      So glad you enjoyed it.

  • Tucsonbabe February 7, 2013, 1:53 pm

    It will probably be just as good and better for you if Greek Yogurt is substituted for the sour cream. Great recipe.

  • Bev @ Bev Cooks February 4, 2013, 6:30 pm

    I’m gonna need to lie down.


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