- 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
- Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon.
- Bake, uncovered, at 425° for 20-25 minutes or until fish flakes easily with a fork. Yield: 8 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Baked Salmon
"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."