Creamy lemon and herb salmon

The first time I made this salmon recipe, my son said, “From now on, make the salmon like this! Don’t do anything else! Don’t make it any other way!”

Serves 4


1 - 1 pound of salmon

1 lemon, zest about half the lemon

1 8 oz block of cream cheese (room temperature)

1 tbsp of Herbs of Provence

2 tsp of garlic powder

2 tbsp of capers

1 large loaf of sourdough bread

Preheat the oven to 400 degrees. Place the salmon on a baking sheet. Juice the lemon over the salmon fillet. Mix the cream cheese, lemon zest, herbs and garlic together. Fold the capers in. Spread the mixture over the salmon fillet. Cover with aluminum foil and bake for 30 minutes. Let rest for 5 minutes. The skin will stick to the pan. You can easily cut and slide the salmon off the skin. Slice up some warm sourdough bread and place salmon on top. Serve with your favorite salad.

You can serve the salmon as individual filets as well. I suggest baking it as one large filet either way.

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