Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you remember the two cardinal rules of fish cookery: choose only the freshest fish and don't overcook it. Serve topped with your favorite sauce, if desired. Source: EatingWell Magazine, Spring 2003

Patsy Jamieson
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.

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  • Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.

  • When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.

Nutrition Facts

246 calories; 15.2 g total fat; 3.5 g saturated fat; 62 mg cholesterol; 213 mg sodium. 435 mg potassium; 1.1 g carbohydrates; 0.1 g fiber; 23.3 g protein; 117 IU vitamin a iu; 5 mg vitamin c; 31 mcg folate; 13 mg calcium; 33 mg magnesium;

Reviews (11)

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11 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/07/2014
Fast weeknight dinner Had this with broccoli and couscous; drizzled pan drippings over the couscous; it was awesome. Great fool-proof fish recipe for a person who hasn't cooked fish before. Pros: Good the next day too.:) Read More
Rating: 5 stars
05/29/2013
Moist and tasty This recipe is the one I used the first time I cooked salmon and I was very pleased with the results. Consequently this is a go-to recipe when I want something elegant and delicious but I am short on time. It goes together quickly and is very succulent and satisfying. Pros: Easy quick and delicious Cons: None Read More
Rating: 4 stars
09/15/2012
quick and fantastic This was so easy and fast and the payoff was that of a well labored-over meal. In addition to the shallots I added fresh dill garlic green onion and cayenne in lieu of sauce. And I used smoked salt combined with a touch of sea salt. It was terrific and I will be making it again this week. Thank you! Pros: quick delicious easy Read More
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Rating: 4 stars
12/06/2011
Easy and flavorful I love how easy it is to throw together this tasty mid-week meal. I back a cookie sheet of asparagus in the oven along with the salmon and with a little leftover rice I can have a complete meal and a clean kitchen in 25 minutes. Pros: Easy flavor light Read More
Rating: 4 stars
10/30/2011
Excellent ratio of labor to elegance. The Creamy Dill Sauce is the perfect compliment. I thought I was poaching salmon when I left the house this a.m. but turned out to be lake trout. Still came out great. I used an ovenproof skillet for poaching. Also recommend pouring a glass of the wine in a glass with the meal. Jim IL Read More
Rating: 4 stars
10/30/2011
I make this at least once every 2 weeks and it never ceases to amaze me how delicious the salmon turns out! And it's so easy!!! Jennifer San Diego CA Read More
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Rating: 4 stars
10/30/2011
I loved this recipe. It was SO easy and I made a lemon sauce to put on top - we made this recipe 2 times in 2 weeks! Carly Midland MI Read More
Rating: 4 stars
10/30/2011
It was excellent and the salmon stayed really moist! I made it with the creamy dill sauce which was very nice as well! Anonymous Read More
Rating: 4 stars
10/30/2011
The salmon was awesome - but the sauce does not match the picture. I would make it again. Anonymous Raleigh NC Read More
Rating: 4 stars
10/30/2011
Sounds good what can I use instead of the dry white wine? Chris OK Read More
Rating: 4 stars
10/30/2011
Excellent! I didn't have white wine so I used chicken broth instead but it was still delicious. The creamy dill sauce is also a MUST - I can't wait to make this again. Anonymous Louisville NE Read More