Best 9 Roasted Salmon With Cucumber Sour Cream Recipes

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Roasted salmon with cucumber sour cream is a delightful dish that combines the richness of salmon with the refreshing flavors of cucumber and sour cream. This dish is not only delicious but also incredibly easy to make and will surely impress your friends and family. If you are looking for a tasty and hassle-free recipe for a special occasion or a weeknight dinner, roasted salmon with cucumber sour cream is the perfect choice.

Here are our top 9 tried and tested recipes!

ROASTED SALMON WITH CUCUMBER SOUR CREAM



Roasted Salmon with Cucumber Sour Cream image

Categories     Fruit Juice     Roast     Quick & Easy     Salmon     White Wine     Soy Sauce     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

1/3 cup dry white wine
1/3 cup orange juice
1/3 cup soy sauce
6 6-ounce salmon fillets with skin
Cucumber Sour Cream

Steps:

  • Mix wine, orange juice, and soy sauce in 13x9x2-inch glass baking dish. Place salmon, flesh side down, in dish. Cover with plastic wrap and refrigerate 2 hours, turning occasionally.
  • Preheat oven to 450°F. Line baking sheet with foil. Shake excess marinade off salmon. Transfer salmon to baking sheet, skin side down. Roast until fish is opaque in center, about 14 minutes. Sprinkle salmon with salt. Transfer to plates. Top with dollops of Cucumber Sour Cream.

SLOW-ROASTED SALMON WITH CUCUMBER DILL SALAD



Slow-Roasted Salmon with Cucumber Dill Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

1 English (seedless) cucumber (about 1 pound)
1 tablespoon kosher salt
1 cup low-fat plain yogurt
2 teaspoons roughly chopped fresh dill, (about 2 fronds), plus more fronds for garnish
Pinch sugar
1/2 teaspoon finely grated orange zest
Pinch cayenne pepper
Freshly ground black pepper
1 1/2 pound center cut salmon, skinned
1/4 teaspoon ground turmeric
Kosher salt
Freshly ground black pepper

Steps:

  • For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour.
  • Rinse the cucumbers with cold, running water. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste.
  • Preheat the oven to 275 degrees F.
  • Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. (Slow-roasted salmon looks bright orange when done, and will be luscious in the center.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds.

Nutrition Facts : Calories 369 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 797 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 39 grams, Sugar 4 grams

PAN SEARED AND ROASTED SALMON WITH CRISP CUCUMBER SALAD; HORSERADISH DIJON SAUCE

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Pan Seared and Roasted Salmon with Crisp Cucumber Salad; Horseradish Dijon Sauce image

Provided by Food Network

Time 2h40m

Yield 4 Servings

Number Of Ingredients 14

3 medium cucumbers (8 ounces each)
1 tablespoon kosher salt, plus more to season
1/2 medium red onion, peeled and sliced very thinly
1 red pepper, seed and ribs removed, thinly sliced
2 1/2 tablespoons sugar
1/2 cup rice wine vinegar
1/2 cup roughly chopped fresh dill
1 1/2 cups clabber cream or creme fraiche
3 to 4 tablespoons freshly ground horseradish (or prepared, spicy horseradish, drained)
3 tablespoons Dijon mustard
Freshly ground pepper
4 (7-ounce) salmon fillets, with skin
1 tablespoon olive oil
2 teaspoons butter, room temperature

Steps:

  • Salad: Peel the cucumbers, trim the ends, and cut in half lengthwise. Remove the seeds by scooping out the centers of the cucumbers with a teaspoon. Slice cucumbers crosswise into 1/4-inch pieces, place them into a colander fitted over a bowl, and toss with salt. Weigh the cucumbers down lightly with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1 to 2 hours. Transfer cucumbers to a mixing bowl and toss with the onion and red pepper. In a separate small bowl, dissolve the sugar in the vinegar, pour vinegar over the top of the cucumbers, and toss in the dill. Marinate in the refrigerator for at least 1 hour before serving.
  • Sauce: Whip the cream until thick and add the horseradish and mustard. Season with salt and pepper, to taste, whisking. Taste and adjust seasoning if necessary. Set aside until serving.
  • Salmon: Preheat oven to 375 degrees F. Place a large, oven-proof saute pan over medium-high heat. Add olive oil and swirl to coat the bottom. Season the fillets with salt and pepper, brush each fillet generously with butter onto the skin side only. Place the fillet into the hot pan, butter side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 minutes. Remove and serve.
  • Plating: Mound one quarter of the cucumber salad into the center of each plate, and top with one salmon fillet, skin side-up. Surround with one quarter of sauce, and serve.

SLOW-ROASTED KING SALMON WITH CREAMED CUCUMBERS

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Slow-Roasted King Salmon With Creamed Cucumbers image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 2-inch piece fresh ginger, peeled and minced
1 large shallot, peeled and sliced
2 English cucumbers, peeled, halved lengthwise and sliced 1/4-inch thick
Salt and freshly ground white pepper
2 1/2 pounds king salmon fillet, skinned, pin bones removed
1/2 cup chardonnay
1 lemon
1/2 cup creme fraiche
1 tablespoon minced chives

Steps:

  • Preheat oven to 200 degrees. Melt butter over low heat in a skillet. Add ginger and shallot and sauté briefly, until softened. Add cucumbers, season with salt and pepper and sauté until almost translucent. Spread in a baking dish large enough to hold salmon. Do not wash skillet.
  • Place salmon on cucumbers. Pour chardonnay around salmon. Season with salt and pepper and sprinkle with juice of half the lemon. Cover with a sheet of parchment or wax paper. Place in oven and cook 45 minutes for medium rare, 50 to 55 minutes for more well-cooked. Because fish is slow-roasted, it will remain quite red in center.
  • Transfer salmon to a large platter with a rim. Transfer cucumber mixture to skillet and cook down for 5 minutes. Stir in crème fraîche and cook until sauce is consistency of heavy cream. Season with salt, pepper and remaining lemon juice. Pour mixture around fish. Sprinkle fish with chives and serve.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 10 grams, Sodium 833 milligrams, Sugar 4 grams, TransFat 0 grams

SALMON WITH CUCUMBER SAUCE



Salmon with Cucumber Sauce image

A thick and creamy white sauce with chopped cucumber tops broiled salmon fillets in this tasty main dish from Shirley Glaab of Hattiesburg, Mississippi. Special enough for company, it also makes a fast weeknight supper.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings (1-1/2 cups sauce).

Number Of Ingredients 9

1 cup chopped peeled cucumber
1/2 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons lemon juice
1/4 teaspoon grated onion
1/4 teaspoon dill weed
1/8 teaspoon coarsely ground pepper
Dash salt
4 salmon fillets (6 ounces each)

Steps:

  • For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Nutrition Facts : Calories 343 calories, Fat 32g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 227mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

BAKED SALMON WITH CUCUMBER SAUCE



Baked Salmon with Cucumber Sauce image

Make and share this Baked Salmon with Cucumber Sauce recipe from Food.com.

Provided by Helen Watson1

Categories     < 15 Mins

Yield 4 serving(s)

Number Of Ingredients 9

4 (175 g) salmon steaks, 3 cm thick
to taste salt
to taste black pepper, freshly ground
4 teaspoons lemon juice
1 large cucumber, peeled and deseeded
7 g butter
120 ml dry white wine
5 tablespoons sour cream
3 tablespoons fresh dill, chopped

Steps:

  • Place the salmon on a large piece of lightly buttered foil on a baking sheet. Season lightly and sprinkle with lemon juice.
  • Wrap loosely and bake at 170 C / 325 F / Gas 3 for 20-25 minutes until cooked. Leave to cool in the foil.
  • Dice the cucumber very finely. Cook in melted butter for 2 minutes until translucent.
  • Add wine to the pan, bring to the boil and simmer until all the liquid has evaporated - about 10 minutes - and the cucumber is 'dry'.
  • Remove from the heat, stir in the cream and dill and check seasoning.
  • Serve immediately with the fish.

Nutrition Facts : Calories 402, Fat 23.6, SaturatedFat 6.7, Cholesterol 113.6, Sodium 124.5, Carbohydrate 4.6, Fiber 0.4, Sugar 1.7, Protein 35.9

CUCUMBER SOUR CREAM



Cucumber Sour Cream image

Categories     Condiment/Spread     Sauce     No-Cook     Low Carb     Quick & Easy     Cucumber     Arugula     Spinach     Sour Cream     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 6

1 cup (packed) baby spinach leaves
1 cup (packed) arugula leaves
1/2 shallot
3/4 cup sour cream
3 tablespoons whole grain Dijon mustard
1/2 cup chopped seeded peeled cucumber

Steps:

  • Finely chop spinach, arugula, and shallot in processor. Add sour cream and mustard; process just until blended. Transfer to medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.) Stir cucumber into sour cream mixture. Season to taste with salt and pepper.

QUICK POACHED SALMON WITH CUCUMBER SAUCE



Quick Poached Salmon with Cucumber Sauce image

There's no reason to shy away from cooking fish at home with a recipe as effortless as this one. Besides basil, try using dill, fennel or coriander in the herby sauce. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1 cup water
1/2 cup dry white wine or chicken broth
1 small onion, sliced
2 sprigs fresh parsley
1/4 teaspoon salt
5 peppercorns
4 salmon fillets (6 ounces each)
SAUCE:
1/2 cup sour cream
1/3 cup chopped seeded peeled cucumber
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon dried basil

Steps:

  • In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.

Nutrition Facts : Calories 361 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.

SPICY SLOW-ROASTED SALMON WITH CUCUMBERS AND FETA

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Spicy Slow-Roasted Salmon With Cucumbers and Feta image

Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook - and that it'll soak up whatever other flavors are swimming in the oil. Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon. Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness. Store any leftover salmon for up to 2 days in the oil, so it doesn't dry out.

Provided by Ali Slagle

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 cup extra-virgin olive oil
2 1/2 teaspoons red-pepper flakes
1/2 teaspoon smoked paprika
1 tablespoon fennel seeds, crushed
1 tablespoon coriander seeds, crushed
Kosher salt and black pepper
1 (2-pound) skinless salmon fillet
1 large English cucumber or 3 Persian cucumbers
4 ounces feta, crumbled (about 1 cup)
1/4 cup parsley leaves

Steps:

  • Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
  • Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
  • While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
  • Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need - dip bread into any remaining oil.)

Nutrition Facts : @context http, Calories 631, UnsaturatedFat 36 grams, Carbohydrate 3 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 12 grams, Sodium 520 milligrams, Sugar 1 gram

Tips:

  • Choose the right salmon: Opt for wild-caught salmon fillets or steaks that are fresh, firm, and have a vibrant color.
  • Season the salmon well: Use a combination of salt, pepper, and your favorite herbs and spices to enhance the salmon's flavor.
  • Roast the salmon at a high temperature: This will help create a crispy skin and a tender, flaky interior.
  • Use a good quality olive oil: Extra virgin olive oil is a healthy and flavorful choice for roasting salmon.
  • Don't overcrowd the baking sheet: Make sure there is enough space between the salmon fillets or steaks so that they can cook evenly.
  • Roast the salmon until it is cooked through: The internal temperature should reach 145°F (63°C) for medium-rare or 155°F (68°C) for medium.
  • Serve the salmon immediately: Roasted salmon is best enjoyed fresh out of the oven. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or salad.

Conclusion:

Roasted salmon is a delicious, healthy, and versatile dish that can be enjoyed for lunch or dinner. With its crispy skin, tender and flaky flesh, and simple yet flavorful ingredients, roasted salmon is sure to become a family favorite. Whether you are a beginner cook or a seasoned pro, this recipe is easy to follow and will yield delicious results every time. So next time you are looking for a quick and easy weeknight meal, give roasted salmon a try. You won't be disappointed!

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