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.
Total TimePrep: 1 hour Bake: 1 hour
- 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
- 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 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.
Nutrition Facts3/4 pound: 741 calories, 46g fat (13g saturated fat), 251mg cholesterol, 523mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 66g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally published as Baked Whole Salmon in Holiday & Celebrations Cookbook 2004