Baked Salmon Recipe
- 1 salmon fillet (2 pounds)
- 2 tablespoons butter, softened
- 1/4 cup white wine or chicken broth
- 2 tablespoons lemon juice
- 1/2 teaspoon pepper
- 1/2 teaspoon dried tarragon
- 1. Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon.
- 2. Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork. Yield: 8 servings.
3 ounces cooked salmon: 209 calories, 13g fat (4g saturated fat), 64mg cholesterol, 78mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Reviews for Baked Salmon
"I used Rosemary instead of tarragon and added salt before brushing surface with softened butter.It came out well. I will be making this again."
"It came out so moist and it is so easy, loved this recipe."
"Used lemon pepper, so moist and delicious. Also tried sliced raw onions and lemon on the side w tarter sauce. Was delicious too."
"tried it with chicken stock was great will do it this way often am going to try it with other types of fish keep you apprised"
"easy to prepare. Always comes out moist and flaky!"
"I agree with some of the reviewers below--as written, the dish was a tad bland. To make it more to our liking, I added BOTH the chicken broth and white wine so the sauce would cover the fish as it cooks in order to add more flavor. I used 1/2 cup of each the wine and broth. I always season fish with lemon pepper before it gets another layer of seasoning, crumbs, etc. I have served it with Taste of Home "Lemon LInguine" and it made a nice pairing."
"This was very bland. If I ever make it again, I'd have to add a lot more seasoning. I used chicken broth & olive oil instead of butter."
"I made this because my sister was in town. I followed the recipe and used the chicken broth which I have never done before, it worked great, very tender and juicy. I added just a pinch of garlic because I pretty much love garlic on anything. I might add a few more of my favorite spices next time to give it more flavor, but all in all very tasty! I paired it with steamed broccoli and cauliflower and a Caesar salad."
"I cooked my super thick fillets for 23 minutes and enjoyed two of the most moist, melt-in-your mouth pieces of salmon I've ever prepared (or eaten!) in my life. Just keep an eye on your oven to prevent over-cooking. I can't believe how delish they turned out! Will definitely be making this recipe again very soon :)"
"I would really like to give this three and a half stars. It was okay but a little bland."
"Delicious! I didn't have the tarragon so I substituted with 1/4 tsp. Rosemary and 1/4 tsp. oregano."
"Very disappointing, bland and unappealing."
"I didn't have tarragon and used a citrus spice and the salmon was tender & delicious."
"My husband was impressed ."
"I've never made salmon before but my husband enjoys getting it at restaurants. The grocery store had a sale so I thought I'd give it a try and found this recipe. My husband said it was very, very good. My son also ate it, he had never had salmon before, and he enjoyed it very much too."
"We love the taste and simplicity. It's a great alternative to grilling."
"I added 1 Tb of dijon mustard, 1 tea balsamic vinegar, chopped onions/garlic. Baked covered for 15 minutes, uncovered for 10-12 minutes more. I didn't have tarragon, fish was still good :-)"
"So much easier than using the BBQ.Taste good too."
"This recipe was wonderful! I used dill instead of tarragon and Pinot Grigio for the wine. This will definitely be on my "favorites" list of recipes!"
"Such a good recipe I like other reviewers put lemons on top for flavor and a nice finishing touch my 3 kids also enjoyed this recipe."
"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."
"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!"
"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.."
"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?"
"Nothing exceptional, but a good basic way to cook salmon."
"This Salmon was absolutely delicious. I highly recommend it. I Had no Tarragon, so made it with dill."
"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!"
"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."
"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."
"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!"
"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!"
"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."
"Yes I would make it again and have several times."
"Great recipe! I used white wine, and the flavor was delicious. This is a definite keeper at our house."
"This is AMAZING!!! Moist & Deliscious and flavorful!"
"Turned out very dry."
"We were looking for something with a little more flavor"
"I made this recipe as a serving for one, using Smart Balance, a splash of white wine, squeeze of lemon juice, and salt/pepper. When it came out of the oven, I practically ate it right out of the baking dish at the stove!"
"loved this! Very simple, but good."
"This recipe is amazing! I made it along with fresh steamed broccoli, and lemon rice for a quick and fantastic meal!"