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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 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.
Reviewed on Oct. 03, 2012 by 5xamom
This was wonderful! My son who HATES fish said it was pretty good. He had two or three helpings so that is saying a lot! Thanks for sharing the recipe.
Reviewed on Sep. 29, 2012 by Cercospora
Also - to the person below that said it was too dry - maybe this had something to do w/ what you baked it in or your fish/liquid ratio or maybe even baking too long? I've had dry salmon and this was NOT it. I would strongly suggest trying this one again in a different way.
I have to start by saying this is not the type of recipe I typically go for w/ salmon. I usually do a sesame ginger-style or a maple-glaze and like to grill on cedar planks. My wife hates seafood, so when she is gone for the night, my daughter and I have our special seafood nights :) Anyway, we didn't have a lot of time and I found this and decided to try it and am very impressed. If you love the taste of salmon, don't want to overpower it and want a juicy piece of salmon - this is for you. My changes - I was out of butter, so I brushed with a lemon-infused olive oil. Also - I didn't have tarragon, so I put a little Italian seasoning and added some onion powder. I was drinking red wine and didn't have any white open, so went the chicken broth road. Cooked at 425 (about 1.25 lb filet) for about 23 min. It was EXTREMELY moist, I can't say enough about that. The biggest sin w/ salmon is when it is too dry and this recipe was a huge success in preventing that. Although I will stick w/ my cedar plank grilling, etc...when I bake again, I will absolutely use this again for my base recipe! Thanks for the suggestion!
Reviewed on Jul. 26, 2012 by Summy
I have made this at least twice per month. I use 1/2 tsp lemon pepper instead of lemon juice when I don't have lemons or lemon juice on hand. It's delicious!
Reviewed on Jul. 05, 2012 by summyb
Flavorful and moist! I made this using lemon-pepper because I didn't have any lemon juice on hand. It was delicious! I will make it again and again.
Reviewed on Nov. 24, 2011 by seekye1st
Yes I would make it again and have several times.
Reviewed on Nov. 06, 2011 by skymom747
Great recipe! I used white wine, and the flavor was delicious. This is a definite keeper at our house.
Reviewed on Oct. 29, 2011 by huntinmama8
This is AMAZING!!! Moist & Deliscious and flavorful!
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