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Salmon Baked in Cream With Sweet Bay, Thyme, and Dill October 3, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

This is the first time I had come across a recipe that called for baking salmon in cream. While the recipe doesn’t call for salt and pepper, the salmon really needs it. The flavors are subtle but very tasty.


  • 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

photo 1 (1)



Preheat the oven to 400°F.


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.
photo 2 (1)

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