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    Nourished Kitchen » Sustainable Seafood » Sustainable Seafood Recipes » Salmon Baked in Cream and Herbs

    Posted: Jan 28, 2010 · Updated: Jul 16, 2020 by Jenny McGruther · This post contains affiliate links.

    Salmon Baked in Cream and Herbs

    NourishedKitchen_Dinner31 (2)

    Swimming a pool of fresh cream and seasoned with fragrant herbs, baked salmon makes for a satisfying and deeply nourishing supper.  Simple food is often the best food.  Indeed, good food needn't be complicated.  When you rely on wholesome ingredients of the best quality you can reasonably afford, the simplest of preparations will illuminate their natural beauty.  In simple preparations, as in this 4-step recipe for baked salmon in cream and herbs, allow the full, but often quite subtle, flavors of individual ingredients to shine.

    A sacred food in many cultures, wild-caught salmon is rich in life-sustaining nutrients particularly omega-3 fatty acids which play a role in multiple aspects of human health.  Omega-3 fatty acids are thought to play a roll in emotional and cognitive health, cardiovascular health, proper vision, proper immune function and may even offer anticarcinogenic properties.  Cream, particularly from cows fed exclusively on fresh and lush grasses, is rich in a substance called conjugated linoleic acid which is known for its anticarcinogenic properties while fresh herbs are remarkably good sources of antioxidants.

    In this way, a simple preparation of salmon baked in fresh cream and herbs is as nourishing for your body as it is satisfying for your tastebuds.  Real food tastes and feels good, as it should.  Good health requires no denials, no deprivations; rather, it needs but an enjoyment of simple pleasures derived from food grown, prepared and served as nature intended.

    Where to buy sustainable seafood.

    You can typically find sustainably sourced seafood in well-stocked health food stores; however, the selection is limited.  You can also find sustainable seafood in bulk online and save on overnight shipping costs.

    Rate this Recipe

    Baked Salmon with Cream Recipe

    Wild-caught salmon, rich in omega-3 fatty acids, combines with fresh herbs and cream for a simply but deeply satisfying supper. Complete the meal with a vibrant, pepper arugula salad seasoned with unrefined sea salt and a fruity unrefined extra virgin olive oil.
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Print Save Recipe Saved!

    Ingredients

    • 1 cup heavy cream (not ultrapasteurized)
    • 4 to 6 ounces wild-caught salmon fillets
    • 2 tbsp chopped fresh dill
    • 2 tbsp chopped fresh marjoram
    • ¼ cup chopped fresh thyme

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit.
    • Pour fresh, heavy cream over salmon filets.
    • Sprinkle fresh dill and thyme over the cream-drenched salmon and bake in an oven preheated to 350 degrees Fahrenheit for 20 to 30 minutes or until salmon is firm and flakes easily.
    • Serve immediately.
    Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
    Previous Post: « Baked Garlic with Thyme
    Next Post: For the Love of Organic Dark Chocolate »

    Reader Interactions

    Comments

    1. Ruth says

      February 02, 2013 at 2:03 am

      Fixed this tonight with fresh herbs from our garden and a side of fresh spinach. It was delicious and so simple to fix.

      Thanks!

      Reply
    2. Bethany ~ Sustainable Food For Thought says

      January 09, 2011 at 10:51 pm

      Mmm! Just made this for dinner tonight to serve our guests, and it was delicious! Thanks very much...

      Reply
    3. marina says

      January 02, 2011 at 4:42 pm

      Finally! I have found a salmon recipe that my husband and I love. I did changed it a little though, mainly because my oven was used for something else but I had to cook the defrosted salmon. I cut the filet in strips (skin and all), cooked it in ghee for a while in a skillet until browned, then added cream, sprinlked freeze dried thyme and dill, and simmered until the salmon stips flaked with a fork. It was so easy to make, and sooo yummy. I served it with cooked toasted buckwheat (available in russian or polish stores), the sauce was so good, I will be making this all the time now.

      Reply
    4. Melissa says

      December 28, 2010 at 4:57 pm

      Just made this for dinner. I didn't have any marjoram, but it was still really good. I also added a sprinkle of pink Himalayan sea salt and freshly ground pepper. We had it with sauteed kale.

      Reply
    5. DeShea says

      September 22, 2010 at 6:04 pm

      Just made it! So delicious! I used a combination of dill, coriander seed, sea salt, fresh pepper, oregano, and tarragon! Thanks for the recipe! =]

      Reply
      • Jenny says

        September 22, 2010 at 6:16 pm

        Awesome! Thanks for letting me know. Isn't it just so simple?

        Reply
    6. Barb says

      August 11, 2010 at 7:00 pm

      What would you suggest as a side dish with this?

      Reply
    7. Yana says

      March 31, 2010 at 6:36 pm

      Do you cover the salmon while baking?

      Reply
    8. Leesie says

      March 27, 2010 at 2:50 pm

      I love your salmon recipes, Jenny! This one is another must try for me. Thank you! Those buttermilk biscuits you tweeted about earliery today look scrumptious as well 🙂

      Reply
    9. Sandra Boldiston says

      February 24, 2010 at 7:56 pm

      This is soooooooo good, but I have also tried it with coconut milk, yummy.
      Thanks for the recipe, so simple.

      Reply
    10. Julie says

      February 22, 2010 at 7:39 am

      This looks great! We try to have wild salmon once a week, but the way I have been preparing is always on the dry side. I like the idea of the cream--adding tenderness and added wonderful fats and nutrients, for baking the salmon in. Thanks.

      Reply
    11. Jim Purdy says

      February 08, 2010 at 10:55 pm

      I love wild salmon, but I'm a very lazy cook. I just sprinkle some Wyler's Instant Chicken Bouillon powder on it, and then I fry it slowly in butter. Delicious.

      The 50 Best Health Blogs

      Reply
      • Carolyn Schaub says

        January 09, 2011 at 4:11 pm

        You might check the ingredient list- I don't think those bouillon cubes are too good for you 🙁

        Reply
    12. bobcat says

      February 06, 2010 at 5:39 pm

      This recipe inspired me to try a similar recipe, since I didn't have any cream on hand:

      1. In a small pot, heat a can of coconut milk. Add about 1/2 tsp of chili powder (maybe more, maybe less...taste it). Grate in a garlic clove. I also added some lemon juice to the pot, but I don't know if it made any difference.

      2. Let this cool a little (or don't?) so it won't cook the salmon when you pour it on the salmon. Pour this over the salmon and bake. I used a casserole dish that would hold the coconut milk close to the salmon

      3. While the salmon is baking, stack up a few basil leaves, roll them up, and slice them to form thin ribbons (chiffonade).

      4. After you pull the salmon out of the oven, put it on a plate. Sprinkle the basil on top of the salmon. Then, spoon the coconut milk in the pan over the salmon so it steams the basil.

      I probably would have added ginger and/or lemongrass, but I had neither. I used the Native Forest canned coconut milk, which does have that sweet coconut aroma. Mmmmmmmmm.

      Reply
      • Stephanie Cook says

        October 06, 2012 at 9:58 pm

        Thank you so much for sharing. I was hoping coconut milk would work as I was reading the recipe. Thanks for the inspiration!

        Reply
    13. Marly says

      February 02, 2010 at 11:11 pm

      Jenny, I can't tell you how absolutely marvelous this dish was when I made it last Friday night. The whole family gobbled it up so fast and thoroughly I didn't even have to wash the dish. 🙂 I tweaked it a bit by adding salt and pepper to it before sprinkling on the herbs. Again thank you tons!

      Reply
    14. dining room tables says

      February 01, 2010 at 1:21 am

      I am a big salmon fan! I can't live without it. This is one nice dish and the herbs made it more presentable.

      Reply
    15. Annica says

      January 30, 2010 at 2:27 pm

      I made this last night only instead of the herbs listed I used tarragon - it was out of thi sworld!!!! :O

      Reply
    16. Devon Hernandez says

      January 29, 2010 at 10:05 pm

      I am a salmon FREAK and this is right up my alley 🙂

      Reply
    17. emily says

      January 29, 2010 at 3:54 pm

      really lovely pic. anything bathed in cream is good by me!

      Reply
    18. [email protected] says

      January 29, 2010 at 3:52 pm

      The dish is just beautiful... the herbs look great with the color of the salmon... great photo and recipe!

      Reply
    19. Jenn AKA The Leftover Queen says

      January 29, 2010 at 11:05 am

      This looks so good! It is lunchtime right now, and I am really wishing I had this to eat!

      Reply
    20. Marly says

      January 29, 2010 at 11:29 am

      I, too, have wild-caught salmon, cream and herbs(although not fresh) just waiting in my pantry for this recipe--- for tonight's dinner. Thanks for posting this today---how timely. Love ya! Keep up the great work.

      Reply
    21. Kelli says

      January 29, 2010 at 9:52 am

      This sounds really good and will be something a little different for us. I have some salmon fillets, cream and herbs waiting for supper tonight. 🙂

      Reply
    22. lo says

      January 29, 2010 at 8:34 am

      Simple -- yet decadent. Reminds me of the creamed salmon my mother used to make over toast. Of course, she used canned salmon... but all the better with fresh wild-caught! Luscious.

      Reply
    23. Local Nourishment says

      January 29, 2010 at 7:10 am

      Oh, I have got to try this! I love, love, love cream and salmon individually, what a treat to eat them together! We had Oriental Salmon last night out of Nourishing Traditions and hubby said it was a winner. He's so funny. He always acts surprised when I serve him salmon and he likes it. It's been more than a year since he didn't like a salmon dish I made and I think I know why: I used to use canned salmon!!

      Reply

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