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Baked Whole Salmon

 Baked Whole Salmon
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.
12-14 ServingsPrep: 1 hour Bake: 1 hour

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

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Baked Whole Salmon (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.