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"I often make this very moist and flavorful salmon for company because I can have it ready in less than half an hour," informs Emily Chaney of Penobscot, Maine. "I like to serve it with rice, or a green vegetable and a tossed salad."
This recipe is:
Quick
Diabetic Friendly
Leftover: Salmon Puffs
Nutritional Facts 3 ounces cooked salmon equals 209 calories, 13 g fat (4 g saturated fat), 64 mg cholesterol, 78 mg sodium, 1 g carbohydrate, trace fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Originally published as Baked Salmon in Quick Cooking July/August 1998, p38
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 05, 2013 by WifeMadeMeCook
I've made this recipe several times now. It's great with either chicken stock or white wine but I prefer the chicken stock option. Great recipe - easy, fast and delicious!!
Reviewed on Apr. 04, 2013 by germanycook
Just the recipe I was looking for - an easy tasty baked salmon dish! Lemon slices on top while it baked gave it extra-fresh lemon flavour.
Reviewed on Mar. 29, 2013 by Dad_Dinner
Fantastic! I made this with 2, 6 oz. salmon fillets in a 9 x 9 baking dish. Used half the ingredients and olive oil instead of butter, white wine was a Gavi. Baked for 21 minutes. Best salmon I have ever tasted, and excellent paired with the Gavi.Thanks!
Fantastic! I made this with 2, 6 oz. salmon fillets in a 9 x 9 baking dish. Used half the ingredients and olive oil instead of butter, white wine was a Gavi. Baked for 21 minutes. Best salmon I have ever tasted, and excellent paired with the Gavi.
Thanks!
Reviewed on Mar. 26, 2013 by valleau
I have made this recipe and it always turns out fresh and perfect! Often times, I'll change it up a bit by putting thinly sliced onions and sliced lemons on the top while it bakes..
Reviewed on Mar. 07, 2013 by Igraine32
This is my new favorite way to make salmon. Usually I sautee with garlic & lemon, but this came out really moist and the tarragon definitely added a delightful dimension without being overpowering. I usually serve my 5 yr old with some mayo on the side. He decided to try it without and said it was better without it. I was astonished. I didn't have a full two pounds but I still used the entire liquid.I think that's what made it so moist. It turned out perfect. Sadly it was better than most restaurant salmon. Why go out when it's usually served dry?
Reviewed on Feb. 08, 2013 by hcdearmore
Nothing exceptional, but a good basic way to cook salmon.
Reviewed on Feb. 01, 2013 by Banner541
This Salmon was absolutely delicious. I highly recommend it. I Had no Tarragon, so made it with dill.
Reviewed on Feb. 01, 2013 by shirley1973
very good
Reviewed on Jan. 16, 2013 by linda63
I don't like salmon at all but this recipe is wonderful. I didn't have tarragon but substituted fresh dill. The recipe is a keeper!
Reviewed on Jan. 06, 2013 by Nikkolita
I followed the directions opting for wine over chicken broth and I actually cooked it for only 18minutes. It melted like butter in my mouth!! Best salmon I have EVER had that includes all 5 star restaurants I have dined at. My husband couldn't get enough of it! The liquid surrounding the salmon plays a huge roll as well as cooking time. I wouldnt suggest cooking any longer then 18 minutes.
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