Swedish Salmon

I got this recipe from my wonderful sister Sandy. She went to Sweden to visit our brother Gregg. She and Gregg were invited to dinner at Gregg’s neighbors house and she made this salmon recipe. It has no title that I’m aware of and (of course) I forgot to take a picture because I was eating so fast. So the photo above is just an example of what it kinda looks like. Although your sauce should be spread evenly over the whole piece of fish and not be as runny as this photo.

So here’s the recipe for what I’ll call –

Salmon from Sweden

These are all approximate amounts. So use your best judgement.

One large piece of salmon
One cup sour cream
1 heaping tablespoon real mayonnaise
About 1/2 cup of grated parmesan cheese

Stir mayonnaise into sour cream. Add the parmesan cheese to taste and stir together. Place the salmon in an oven-proof casserole dish. Top the salmon with the sour cream mixture. The mixture will be thick enough that it doesn’t run off the fish. Should be spread thick enough that you can’t see the red fish through the topping – about 1/4 inch thick. No need for salt or pepper with this recipe. The sauce is all the flavor you’ll need!

Cook in a 400 degree oven for about 20 – 25 minutes depending on the size of the salmon.

It’s just delicious. The sour cream and mayo give it a moisture and creamy smoothness that’s out of this world. And the parmesan just adds that yummy cheesy salty flavor that’s irresistable.

Print Friendly, PDF & Email