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Baked Salmon


  • 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.

Nutrition 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.


Average Rating:
  • Peapod0114
    Dec 29, 2018
    This was super easy. I didn't have wine or chicken broth so I skipped it and they still were so good! Easy for a weeknight meal, we are trying to add more fish to our diet this will definitely help us with that!!! Made it for my cousin as well and she loved it. Goes great over a bed of lettuce.
  • snow4jc
    Jun 12, 2018

    I think this is the best method for preparing salmon. You can always alter the liquid and spices, depending on your hankaring is that day. ????. Thank you for sharing!!

  • Lonnie
    May 14, 2018

    I cook salmon in the oven, place on a sheet of foil sprayed with non stick cooking spray, add alittle lemon jiuce on top sprinkle with salt and pepper, add slices of butter on top and sprinkle with alittle garlic powder. bake in oven at 350 for about 30 minutes. it is done when it is flaky. I made this recipe from this site: before visiting your site and this time my family surprised me that how amazing oven baked salmon is.

  • AvidcookGAtoCA
    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

  • Jimbobb
    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.

  • debspencer
    Jul 9, 2016

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

  • Carmmengreen
    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.

  • greengoat74
    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

  • Jholmes872
    Jan 19, 2016

    Easy to prepare. Always comes out moist and flaky!

  • 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.

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