Oven Baked Salmon Recipe

oven baked salmon recipe
  • Yield: 12 slices
  • Servings: 12
  • Prep Time: 15m
  • Cook Time: 60m
  • Ready In: 1:15 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    13 g
  • Cholesterol

    70 mg
  • Sodium

    980 mg
  • Carbohydrate

    43 g
  • Fiber

    8 g
  • Protein

    21 g

Oven baked salmon recipe.

Whole salmon wrapped in foil, baked in the oven and served with excellent homemade white wine sauce. You may also like lakeTrout baked in Foil

Lake Trout Baked in Foil Recipe

Makes 4 servings
Ingredients: 3 pounds (1.44 kg) lake trout, cleaned, 3 tablespoons (45 ml) unsalted butter, 1 yellow onion, peeled and thinly sliced, 2 dried shallots, finely chopped, 1 carrot, peeled and thinly sliced, salt and freshly ground black pepper, 1/4 teaspoon (1 ml) thyme, 1 bay leaf, fennel seeds, 1/4 cup (60 ml) dry white wine, 1/4 cup (60 ml) water, freshly squeezed juice of 1 lemon, fresh parsley sprig, lemon wedges
Instructions: Preheat the oven to 350º F (175º C). Melt butter in a medium saucepan over high heat. When butter is very hot, reduce heat to medium. Add the onion, shallot, carrot, herbs, and cook, uncovered, stirring, for 4 minutes or until onion is translucent. Season with salt and black pepper and stir well. Pour in dry white wine, water, lemon juice and add parsley sprig. Bring vegetable mixture to a boil over high heat, then reduce heat to medium and simmer for 5 minutes.

Remove saucepan from the heat and set aside.
Wash lake trout under cold running water and drain with a paper towel. Arrange washed fish in the middle of a large sheet of aluminum foil. Fold it loosely over trout and secure one end. Pour ingredients from the saucepan into the open end of foil, then seal tightly.

Transfer trout to a baking sheet. Bake in preheated oven for 45 minutes. Remove baked trout from the oven and transfer to a serving platter. Open one end of the foil and pour cooking liquid into a bowl. Reserve. Unwrap fish and carefully transfer to a heated serving platter. Pour reserved liquid over the trout. Top with cooked vegetables. Decorate with lemon wedges and serve immediately.

Oven Baked Salmon Recipe


  • 1 whole salmon, cleaned and head removed
  • 1/4 cup (60 ml) dry white wine
  • 1 small yellow onion, peeled and minced
  • celery leaves
  • 8 basil leaves
  • 3 tarragon sprigs
  • 2 rosemary sprigs
  • orange slices with peel
  • salt
  • white wine sauce (recipe follows)
  • For White Wine Sauce: 1/4 pound(120 g) unsalted butter
  • 2 shallots, minced
  • 6 tablespoons all-purpose flour
  • liquid in which salmon baked
  • equal parts dry white wine and boilinf water
  • 1/2 cup (125 ml) cream
  • 2 egg yolks
  • salt and freshly ground black pepper


Step 1

Leave salmon whole or remove the head. Rinse under cold running water and place on paper toweling to dry.

Step 2

Place the wine in a saucepan and add the remaining ingredients, except the salt and wine sauce. Let the resulting mixture simmer, uncovered,1/2 hour without boiling. Preheat the oven to 375°F(190°C).

Step 3

Place salmon lengthwise on a long sheet of foil, bring up the edges and pour the wine mixture over the fish. Sprinkle with salt. Completely enclose the fish, crimping the foil to seal the edges tightly. Place the foil-wrapped fish in a large baking pan and transfer to the oven. Bake until the fish flakes easily when tested with a fork, about 1 hour.

Step 4

Serve salmon baked in foil hot with white wine sauce. Note: A small 3-or 4-pound center cut of salmon may be baked in exactly the same manner as the whole salmon. For a center cut of that size, use half the wine-herb mixture and prepare half the amount of sauce. Cook 10 minutes a pound in the 375°F (190°C) preheated oven.

Step 5

For White Wine Sauce: While the salmon is baking, melt the butter in a saucepan and add the shallots. Cook until transparent but not brown. Using a wire whisk, stir in the flour until it is well blended. Cook over low heat 3 minutes. Let stand until the fish is done.

Step 6

When the dish is removed from the oven, use the large spoon to dip out the juices and add to the butter mixture in the saucepan, stirring constantly over moderate heat .Continue stirring vigorously and add enough wine and boiling water to make 5 cups of liquid. Cook the liquid, stirring until thickened and smooth. Add the cream and season with salt and pepper. Strain through a fine sieve. Just before serving, reheat and add the egg yolks lightly beaten with a little of the hot sauce. Cook 2 minutes over low heat but do not let boil.

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