Return to Main Recipes Page/Return to Home Page
1 small onion, coarsely chopped
In a glass or ceramic baking dish, scatter about 2/3 of the onion, carrot, celery and herbs. Lay salmon fillet over vegetables. If the skin is still on the salmon, lay it with the skin side up. Place lemon slices over salmon and scatter rest of vegetables and herbs over top.
Sprinkle generously with coarsely cracked pepper. Pour wine and water into baking dish. Use equal parts wine and water; the liquid should not cover the fish, but come about half way up the side of the fish. Cover tightly with foil.
Bake in a preheated 425°F oven for 25 to 30 minutes. The thicker the salmon, the longer it needs to cook, but DO NOT over cook. A really thin fillet may only need 20 minutes, whereas one that is more than 1-1/2" thick may need 35 minutes.
Remove from the oven. It will stay warm, covered for about an hour. This is also very good cold the next day.
Poster's Notes:
Posted by Sandy Calin
Nutritional Info Per Serving: N/A
1 carrot, sliced
1 stalk celery, sliced
4 sprigs fresh dill (or more to taste)
4 sprigs fresh Italian parsley
1 lemon, sliced
1 salmon fillet, about 3 to 4 pounds
Coarsely ground black pepper
Approximately 1 cup white wine
Approximately 1 cup water
I make a poached salmon in the oven that never fails and always comes out moist and delicious. The trick is to bake it at a high temperature just until it is done and not overcook it. Usually 25 to 30 minutes for a large salmon fillet is perfect. For the wine, I like to use a Riesling that is not too sweet.