- 2 salmon steaks (about 1 inch thick)
- 2 tablespoons butter, melted
- 2 teaspoons lemon juice
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh parsley
- Salt and pepper to taste
- Place salmon steaks in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with the tarragon, parsley, salt and pepper.
- Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Originally published as Tarragon Salmon Steaks in Taste of Home August/September 2003, p14
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Jul. 3, 2014
"Phenomenal! Excellent! Simple and Elegant! Perfect. This is a keeper."