This baked salmon is one of the best salmon dishes you will ever taste.
Two simple secrets to perfect baked salmon:
The first is hardly a secret by now, but I can’t emphasize it enough: do not cook a second longer than instructed. The second: bake it in a pan only large enough to fit the fish snugly in one layer. It would be fine to cut it into 2 halves and place the halves side by side in the pan if they fit better this way.
Please be sure to use fresh tomatoes in this baked salmon dish: They do make all the difference.
- 1 whole salmon fillet, skin off, bones out, about 3 ½ pounds
- 1 cup dry white wine
- salt to taste
- ¼ cup olive oil
- juice of 1 lemon
- 1 teaspoon ground pepper, or less to taste
- 1 cup basil leaves, packed
- 2 large tomatoes, or 4 plum tomatoes, diced
- 1 tablespoon bottled hot sauce or a good pinch cayenne
Preheat the oven to 450 degrees.
Cut off and discard the white flat strip that runs the whole length of the salmon side. Place the salmon in a baking pan just large enough to fit it snugly in one layer. Combine all the sauce ingredients and pour evenly over the fish. Bake 20 minutes.
Carefully transfer the baked salmon onto a platter with two slotted flat spatulas. Strain the sauce over the fish, pressing hard on the solids to extract the most flavor.
Serve the baked salmon warm or at room temperature, with the sauce poured on each serving.