Wild Salmon With Chive Oil and Lime Crème Fraîche

Wild Salmon With Chive Oil and Lime Crème Fraîche



Heat oven to 375 degrees. Lay the salmon fillets on a parchment-lined baking sheet. Coat salmon with olive oil and season with salt and pepper on both sides. Bring to room temperature.

Make the chive oil: Put 1 cup roughly chopped chives in a blender or food processor. With the food processor running, slowly add oil and a pinch of salt. You should have a bright-green oil. Transfer chive oil to a small bowl.

Put crème fraîche in a small bowl. Stir in lime zest and juice. Season with a little salt.

Bake salmon on top rack of oven for 8 to 10 minutes, until just done. When you see juices begin to rise to the surface of the fish, remove fish from oven. (It is better to err on the less-cooked side; the fish continues to cook a bit from residual heat.)

To serve, transfer fish to individual plates or a platter. Dollop about 1 tablespoon of limey crème fraîche on each fillet. Drizzle chive oil over the top and sprinkle with chives. Garnish with blossoms and watercress sprigs.


  • 4 (6-ounce) pieces wild king salmon fillet

  • 2 tablespoons extra-virgin olive oil

  • Salt and pepper

  • 1 cup roughly chopped chives, plus 2 tablespoons thinly sliced chives, for garnish

  • ¾ cup grapeseed oil or another neutral oil, such as safflower

  • 1 cup crème fraîche

  • Zest and juice of 1 small lime

  • Chive blossoms or other edible blossoms (optional)

  • Watercress sprigs or other peppery greens, for garnish