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Nutrition Facts
Serving Size 1 (375g) Recipe makes 4 servings
Calories 582
Calories from Fat 300		(51%)
Amount Per Serving		%DV
	Total Fat 33.3g	51%
	Saturated Fat 14.4g	72%
	Monounsaturated Fat 9.7g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 218mg		72%
Sodium 430mg		17%
Potassium 1093mg		31%
Total Carbohydrate 2.6g		0%
	Dietary Fiber 0.3g	1%
	Sugars 0.9g
Protein 65.1g		130%
detailed view... how is this calculated?

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Baked Salmon With Tarragon and Bacon

Recipe #102457 | 35 min | 5 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: FlemishMinx
Oct 21, 2004

One of my favorite things to eat is a beautiful piece of salmon, simply prepared allowing the fish to shine on it's own. This is just such a recipe.

SERVES 4 (change servings and units)

Ingredients

4 salmon fillets
1 small onion, finely chopped
2 slices bacon, diced
3 ounces butter
1/4 teaspoon dried tarragon
2 tablespoons lemon juice

Directions

1
Pre-heat oven to 400°F.
2
Butter (or spray with non-stick spray) one side of a large sheet of aluminum foil (double the size needed to hold the salmon fillets in one layer); place in a baking dish (butter side up) large enough to hold the salmon (again, in one layer).
3
Fry the finely chopped onion in butter in a frypan until soft and golden but not brown.
4
Add the bacon and tarragon and cook for another two minutes.
5
Stir in the lemon juice and remove from heat.
6
Place the salmon fillets on the foil in the baking dish.
7
Cover each fillet with some of the onion/bacon mixture and drizzle any pan juices over as well.
8
Fold the foil over the fish and seal to make a parcel.
9
Bake for 15-20 minutes, or until fish flakes easily with a fork.
10
May be served with a dollops of thick cream or creme fraiche (but I personally don't think it needs it!).

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Featured Reviews for This Recipe

From: SonomaCook

On Nov 21, 2009

Sooooo good! I used a large shallot sliced thinly insead of the onions and sauteed them in the bacon fat with the crispy bacon bits and it was just incredible! I didn't use the butter as the fat was enough. I also peppered the salmon filets before topping them with the bacon/shallot mixture. This is a keeper.

1 person found this review helpful

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From: ChefLadyJax

On Sep 13, 2008

This was fantastic! I did have to modify it a bit as we don't eat pork (so we used turkey bacon) and I chose to actually wrap the fillets in the bacon rather than chop it up. I didn't have any tarragon on hand so I used sage instead (it was very good). Delicious, my family loved it. Even my 17mo old ate it with gusto! I served it with steamed broccoli and white rice. I will definitely be making this again.

0 people found this review helpful

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From: ~Rita~

On Oct 27, 2004

I cut the fat down be skipping the butter. I used lean bacon which I browned in a pan with the red onions then addind fresh chopped tarragon and lime juice.I also did season the salmon with salt and pepper before topping with the onion mixture. I didn`t think it needed the sour cream. Or should I say my Body doesn`t need the sour cream. LOL Thanks for posting a great tasting & easy clean up recipe.

4 people found this review helpful

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From: AuntWoofieWoof

On Oct 28, 2004

This was really good!! Even the picky 5 year old I babysit liked it. I used this on a 1 pound salmon filet. The salmon was very moist and tender I could not taste the tarrogon so I think next time I make this I will add more tarragon. I think I will also saute' the onion and bacon a little longer to get more flavor from them. Thanks for a great recipe FlemishMinx!!

2 people found this review helpful

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