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Baked Salmon Recipe With Heavy Cream

The heavy cream in this baked salmon recipe brings out the distinct flavor in the fresh fish.

From "The Nourished Kitchen"
May 2014

  • This Baked Salmon Recipe features a heavy cream as the perfect flavor compliment.
    Photo courtesy Ten Speed Press
  • "The Nourished Kitchen" from Jennifer McGruther looks at the diets and harvesting methods of indigenous peoples, and asks readers to reconsider tried and true techniques.
    Cover courtesy Ten Speed Press

Yield: 4 Servings

The Nourished Kitchen (Ten Speed Press, 2014) encourages the preparation of wholesome, nourishing foods, as well as a mindful approach to cooking and old-world culinary traditions. Jennifer McGruther guides readers through a traditional foods kitchen and offers more than 160 recipes inspired by the seasons and land that affect us all. From the chapter "From the Waters" comes this Baked Salmon Recipe With Heavy Cream, the perfect dish for when you want to add a delicate and distinctive flavor to your table.

You can purchase this book from the GRIT store: The Nourished Kitchen.

The Nourished Kitchen Recipes:

Cider-Braised Kale Recipe with Apples and Cherries
Cider-Brined Slow-Roasted Chicken Recipe

Baked Salmon Recipe With Heavy Cream

A rich and buttery fish, salmon pairs beautifully with cream. While heavy cream may threaten to overpower the delicate nature of most fish, salmon’s distinct flavor shines, and the cream melts into a simple sauce as it bakes.

A sprinkling of parsley and dill infuse the rich sauce with a sparkle of brightness.


4 (6-ounce) wild-caught salmon fillets
4 bay leaves
1 cup heavy cream
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh dill


Preheat the oven to 400 degrees Fahrenheit.

Place the salmon fillets in a single layer in a small baking dish or gratin dish. Top each fillet with a bay leaf.

Pour the heavy cream over the salmon and sprinkle with the thyme and dill.

Bake until the fish flakes easily when pierced with a fork and the cream thickens, about 15 minutes.

Discard the bay leaves and serve, spooning warm cream and herbs over the fish.

Reprinted with permission from The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle by Jennifer McGruther and published by Ten Speed Press, 2014. Buy this book from our store: The Nourished Kitchen.

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