Tarragon Citrus Baked Whole Salmon

Learn how to cook a whole salmon

Wondering how to cook a whole salmon or looking for other baked fish recipes? It’s really not that difficult, and it makes a beautiful entrée. To cook a whole salmon, the fish must be gutted and scaled first. Also, clip off the fins and the inside part of the gills with your kitchen shears. The gills can give the fish a bitter taste. Leave the head on for a more dramatic presentation.

Holle’s Tarragon Citrus Baked Salmon recipe

What you’ll need:

  • Whole salmon, dressed
  • Olive oil
  • Heavy duty aluminum foil
  • Salt and pepper
  • Fresh tarragon
  • Green or red onions, thinly sliced
  • Limes, lemons, and/or oranges, sliced
  • ½ cup orange juice
  • ½ cup white wine

Directions: Rinse fish and pat dry. Coat a large sheet of foil with olive oil, and place salmon in the center.

Sprinkle fish with salt and pepper, including inside the cavity.

In the fish’s belly cavity, place tarragon, onions, and fruit slices.

Mix together orange juice and wine and pour over fish.

Seal foil tightly, making a pouch. The fold should be at the top. Place foil-enclosed fish on a baking sheet.

Bake fish at 350 degrees. A good rule of thumb is to cook for about 8-10 minutes per pound. Because salmon is an oily fish, it’s more forgiving than lean fishes.

If you want the fish brown, carefully pour off liquid when done. Open foil pouch to expose the salmon and slip under the broiler for a few seconds.