Baked Salmon

By Anthony Chiffolo
May 11, 2010
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Author Notes:

This recipe is from our forthcoming book "Cooking with the Movies: Meals on Reels." It is part of the meal in the film "Big Night."

Anthony Chiffolo

Serves: 12-16

  • 1 large whole salmon (head and tail intact), cleaned and scaled
  • salt and pepper to taste
  • 10 scallions, diced
  • 1 tomato, sliced
  • 1 pepper, cut in strips
  • melted butter, as needed
  • 3 cups dry white wine
  • 1 cup lemon juice
  • 4 sprigs fresh thyme
  • fresh parsley
  • lemon florettes
  • canned peaches
  1. Preheat oven to 425F.
  2. Wash the fish thoroughly and pat dry. Cover a large baking sheet with aluminum foil, with overhang on both ends, and place the fish on it. Season the cavity of the salmon with salt and pepper, and stuff it with the vegetables. Use a few toothpicks to hold the fish closed, if necessary. Cover the head and tail with well-buttered foil, and baste the surface of the salmon with butter also. Pour the white wine and lemon juice on the tray around the fish, and add a sprig of thyme here and there.
  3. Bake for approximately 45 minutes to 1 hour, basting occasionally, until done (no pink inside).
  4. Remove from oven and transfer to a bed of fresh parsley on a fish platter. When serving, surround with lemon florettes and canned peaches.

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