Baked Whole Salmon Recipe
- 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
- 1. In a saucepan over medium heat, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- 2. 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.
- 3. Bake at 375° for 60-75 minutes or until fish flakes easily with a fork.
- 4. 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.
- 5. 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.
3/4 pound: 741 calories, 46g fat (13g saturated fat), 251mg cholesterol, 523mg sodium, 4g carbohydrate (1g sugars, trace fiber), 66g protein
Reviews for Baked Whole Salmon
"This was amazing, the fish had really good flavor and wasn't the least bit dry. I will do this dish again, everyone loved it."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.