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Baked Whole Salmon

Total Time

Prep: 1 hour Bake: 1 hour


14 servings

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.
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  • 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
  • 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


  1. In a saucepan over medium heat, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  2. 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.
  3. Bake at 375° for 60-75 minutes or until fish flakes easily with a fork.
  4. 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.
  5. 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 Facts

3/4 pound: 741 calories, 46g fat (13g saturated fat), 251mg cholesterol, 523mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 66g protein.

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