Whole salmon baked in foil with tarragon


by: Dina

Whole salmon baked with tarragon, white wine, black pepper and lemon juice. Delicious!


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serves: 4

1/4 cup (50 g) butter (melted)

1 (3-lb/1.5-kg) salmon (cleaned and trimmed)

1 small bunch of tarragon (roughly chopped)

1/2 cup (120 ml) dry white wine

1/2 Juice of lemon

Salt and freshly ground black pepper

1 quantity Beurre Blanc (for serving)

Nutrition Facts
Whole salmon baked in foil with tarragon

Servings Per Recipe: 4

Amount per Serving

Calories: 645

  • Total Fat: 24.2 g
  •     Saturated Fat: 7.1 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 194 mg
  • Sodium: 1268.6 mg
  • Total Carbs: 28.6 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 10.6 g
  • Protein: 70.9 g

how is this calculated?

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1.  Preheat the oven to 425°F (220°C). Brush the center of a large sheet of foil with some of the melted butter. Place the salmon on the buttered portion and bring the edges of the foil up around the fish slightly. Put the open parcel onto a large baking sheet.

2.  Mix the tarragon with the rest of the melted butter, plus the wine, lemon juice, salt, and pepper. Spoon the mixture into the cavity of the fish and over the top. Bring the sides of the foil up over the fish and pinch together, folding over the edges a few times to make a loose, airtight parcel. Bake for 30 minutes.

3.  Remove the fish from the oven and open up the parcel. lf desired, remove the skin as follows: Cut through the skin just behind the head and above the tail, and lift it off. Carefully turn the fish over and repeat on the other side.

4.  Lift the salmon onto a warmed serving dish and serve with the beurre blanc and some boiled new potatoes.

Cooks' note:
Large sea bass, snapper, salmon trout, or steelhead.

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