Baked Whole Salmon Recipe

Name: Baked Whole Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
3
(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.
4
Bake at 375u00b0 for 60-75 minutes or until fish flakes easily with a fork.
5
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.
6
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 160u00b0. Serve with the salmon.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup white wine or chicken broth, 3/4 cup chopped celery leaves, 1 small onion, finely chopped, 2 lemon slices, and more.

Yes, Baked Whole Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Whole Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions