Oven-Poached Salmon Fillets

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.

Patsy Jamieson

Used by permission. (c) Eating Well, Inc.

Oven-Poached Salmon Fillets

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    1 pound salmon fillet, cut into 4 portions, skin removed, if desired Freshly ground pepper, to taste
    2 tablespoons dry white wine 2 tablespoons finely chopped shallot, (1 medium)
    1/4 teaspoon salt Lemon wedges, for garnish


    Prep: 10 min Total: 30 min (Quick)
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    • 1

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

    • 2

      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.

    • 3

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

    nutritional information

    0 g
    15 g
    Saturated Fat:
    3 g
    1 g
    23 g
    213 mg
    Monounsaturated Fat:
    4 g
    3 1/2 lean protein
    62 g
    Carbohydrate Servings:
    434 mg
    Nutrition Bonus:
    433 mg potassium (22% dv).
    Added Sugars:
    0 g
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