Salmon with Sour Cream

Rate this recipe

Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 1 section salmon (4 to 6 pounds)
  • ΒΌ cup chopped parsley
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
  • 1 medium tomato, sliced
  • 1 onion, sliced
  • 1 teaspoon salad oil or good-quality French dressing
  • Β½ lemon, sliced
  • ΒΌ cup white wine
  • Salt and freshly ground pepper to taste
  • Β½ cup sour cream
  • 1 tablespoon capers
  • 1 teaspoon arrowroot


Presoak a clay pot, top and bottom, in water for 15 minutes.

Place the salmon in the presoaked pot and add the parsley, tarragon, tomato, onion, oil, lemon, white wine, salt, and pepper.

Cover the pot and place it in cold oven.

Set the oven temperature at 480 degrees.

Cook 10 minutes for each inch of thickness of salmon, plus 15 minutes for the pot. Test the salmon for doneness by lifting the section away from bones-it should separate freely. Don't overcook! When done, pour off the liquid into a saucepan, heat to boiling and add the sour cream, capers, and arrowroot. Stir tmtil thickened and serve over the salmon.

Part of