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Baked Salmon Recipe

Baked Salmon Recipe

I often make this very moist and flavorful oven baked salmon for company because I can have it ready in less than half an hour. I like to bake salmon and serve it with rice, or a green vegetable and a tossed salad. —Emily Chaney, Penobscot, Maine
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 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.

Nutritional Facts

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

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Reviewed Oct. 5, 2017

"I made this for an easy and quick healthy meal. Based on reviews about being bland, I used Cajun seasonings on half of one fillet, and lemon pepper on the other half. The second fillet was made according to the recipe. I used chicken broth because I was without wine. My fish was done perfectly after 15 minutes at 425. All 3 versions were good, but Cajun seasoning was declared the favorite. Use this recipe for the method and personalize it with your favorite seasoning. This recipe is a keeper.

Lynne TOH Volunteer Food Editor"

Reviewed Aug. 4, 2016

"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."

Reviewed Jul. 9, 2016

"It came out so moist and it is so easy, loved this recipe."

Reviewed Mar. 13, 2016

"Used lemon pepper, so moist and delicious. Also tried sliced raw onions and lemon on the side w tarter sauce. Was delicious too."

Reviewed Jan. 21, 2016

"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"

Reviewed Jan. 19, 2016

"easy to prepare. Always comes out moist and flaky!"

Reviewed Jan. 14, 2016

"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."

Reviewed Dec. 13, 2015

"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."

Reviewed Nov. 25, 2015

"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."

Reviewed May. 19, 2015

"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 :)"

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