Baked Whole Salmon Recipe

Baked Whole Salmon Recipe photo by Taste of Home

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We don't get much fresh seafood around here. So when I see some whole salmon in the grocery store, I snap it up and make this elegant entree.

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Baked Whole Salmon Recipe

Prep: 1 hour Bake: 1 hour

Yield: 12-14 Servings

60 60 120

Ingredients

3/4 cup white wine or chicken broth
3/4 cup chopped celery leaves
1 small onion, finely chopped
2 lemon slices
8 fresh basil leaves
2 teaspoons dried tarragon
1 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1 whole salmon (about 10 pounds)
1-1/2 teaspoons salt
WINE SAUCE:
2 green onions, chopped
1/2 cup butter
6 tablespoons all-purpose flour
2-1/3 cups water
2-1/3 cups white wine or chicken broth
2 egg yolks, lightly beaten
1/2 cup heavy whipping cream
Salt and pepper to taste

Directions

In a saucepan over medium heat, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove head and tail from salmon if desired. Place a double thickness of heavy-duty foil on a baking sheet (longer than the length of the fish). Grease foil. Place salmon on foil; sprinkle the cavity with salt. Pour herb sauce over fish. Fold foil over fish and seal tightly.
Bake at 375° for 60-75 minutes or until fish flakes easily with a fork.
Place salmon on a serving platter and keep warm. Strain cooking juices, reserving 1/3 cup. In a large saucepan, saute green onions in butter until tender. Stir in flour until blended. Gradually stir in the water, wine and reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Stir a small amount of hot liquid into egg yolks; return all to the pan, stirring constantly. Add the cream, salt and pepper. Cook and stir until mixture reaches 160°. Serve with the salmon. Yield: 12-14 servings.

Nutritional Facts 1 serving (3/4 pound) equals 741 calories, 46 g fat (13 g saturated fat), 251 mg cholesterol, 523 mg sodium, 4 g carbohydrate, trace fiber, 66 g protein.

Originally published as Baked Whole Salmon in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p161