Oven-baked salmon is probably the best way to cook this fish without ruining it. Unlike pan-searing where the margin for error is almost zero, the oven works gently and evenly—guaranteed results. Add a creamy dill sauce and roasted potatoes, and you have a dish that impresses every time.
Ingredients :
- Salmon fillets — Choose thick fillets, at least 3 cm. A thin fillet dries out before the potatoes are ready. The flesh should be firm and shiny, with no strong odor—that’s a sign of fresh fish.
- Fresh dill — Essential. Dried dill has neither the aroma nor the slight anise note that balances the sauce. If you really can’t find any, chives will do—but that’s a clear plan B.
- Heavy cream — No light cream here. It needs to be fatty enough not to separate when heated and to give that velvety texture that coats the salmon.
- Potatoes — Charlotte, fingerling, or Yukon Gold—firm-fleshed varieties that hold up during cooking and develop a golden crust without turning into a formless mash.
