• 12servings
  • 120minutes
  • 741calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, P
MineralsZinc, Natrium, Fluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup white wine or chicken broth

  2. 3/4 cup chopped celery leaves

  3. 1 small onion, finely chopped

  4. 2 lemon slices

  5. 8 fresh basil leaves

  6. 2 teaspoons dried tarragon

  7. 1 teaspoon dried rosemary, crushed

  8. 1/4 teaspoon dried thyme

  9. 1 whole salmon (about 10 pounds)

  10. 1-1/2 teaspoons salt


  12. 2 green onions, chopped

  13. 1/2 cup butter

  14. 6 tablespoons all-purpose flour

  15. 2-1/3 cups water

  16. 2-1/3 cups white wine or chicken broth

  17. 2 egg yolks, lightly beaten

  18. 1/2 cup heavy whipping cream

  19. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Baked Whole Salmon Recipe photo by Taste of Home 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. Yield: 12-14 servings.


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