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Salmon Baked in Sour Cream


  • 1 (14 3/4) ounce can salmon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Dash of black pepper
  • 1 cup commercial sour cream
  • 1/2 teaspoon dried dill weed
  • 1 medium onion, thinly sliced
  • 1 tablespoon chopped parsley

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  1. Drain salmon liquid into a mixing bowl. Add lemon juice, salt, pepper, sour cream and dill weed. Mix to a smooth sauce.
  2. Break salmon into large chunks, removing skin and bones, and put in a buttered 1-quart casserole dish.
  3. Pour sour cream sauce over.
  4. Spread with sliced onion and sprinkle with parsley.
  5. Cover and bake in preheated 350 degree F oven for 30 minutes.

Yield: 4-6 servings