Skip to main content
Epicurious
Bon Appétit

Whole Baked Salmon

By Shula Udoff

3.3

(13)

For a quick sauce to go with the fish, whisk together sour cream, mayonnaise, Dijon mustard and chopped fresh dill.

Recipe information

  • Yield

    Serves 8

Ingredients

1 4-pound whole salmon with head and tail, scaled
6 green onions, chopped
5 tablespoons fresh lemon juice
2 tablespoons olive oil
1/3 cup dry white wine
10 whole black peppercorns
Paper-thin cucumber slices
Lemon wedges
Fresh dill sprigs

Preparation

  1. Step 1

    Preheat oven to 325°F. Stack 2 heavy-duty foil sheets on large baking sheet. Place fish on foil. Sprinkle half of green onions and 2 1/2 tablespoons lemon juice inside fish. Drizzle remaining 2 1/2 tablespoons lemon juice over fish. Drizzle oil over. Pour wine over; sprinkle with peppercorns. Sprinkle remaining green onions around fish. Bring up foil around fish, sealing tightly but leaving airspace between fish and foil. Bake fish 1 hour. Remove from oven. Open foil and let fish cool 1 hour. Reseal foil and refrigerate until cold, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

    Step 2

    Open foil. Carefully remove skin from fish. Scrape off any grayish flesh. Transfer fish to platter. Garnish top of fish with cucumber slices. Surround with lemon wedges and dill sprigs.

TagsWhite WineWineAlcoholBeveragesSalmonFishSeafoodScallionOnionRoot VegetableVegetableCucumberMainDinnerNut FreeDairy FreeGluten FreeMake AheadWeeknight MealsOven BakeRosh HashanahBon Appétit
Read More
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like cottage cheese caramelize onion dip and a lentil barley salad.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.