Slice salmon and dice into approximately 1/4-inch pieces. In a medium bowl, mix salmon pieces, olive oil, capers, and lemon juice. Add 1/2 of the chives and basil; season with salt and pepper. Mound in an attractive bowl; sprinkle with remaining chives and basil. Garnish with lime wedges.

Serve with your choice of approximately 2 dozen toast points, toasted pumpernickel rounds, sliced and toasted baquette bread, crackers, or crostini.

Preheat oven to 400 degrees. Wash salmon and pat dry. Grease a 9×13-inch baking pan. Arrange salmon filets, skin side down, in a single layer.

In a medium bowl, with a wire whisk, blend sour cream, mayonnaise, flour, lemon juice, dill, cream cheese, garlic and wine until smooth: spread over fish. Sprinkle lightly with salt, pepper and paprika.

Bake, uncovered, approximately 15 to 20 minutes or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source. Remove from oven and transfer onto a serving platter.

Approximately cooking times for salmon:

1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes

Makes 4 servings.

Preheat oven to 400 degrees. Wash salmon and pat dry. Grease a 9×13-inch baking pan. Arrange salmon filets, skin side down, in a single layer.

In a medium bowl, with a wire whisk, blend sour cream, mayonnaise, flour, lemon juice, dill, cream cheese, garlic and wine until smooth: spread over fish. Sprinkle lightly with salt, pepper and paprika.

Bake, uncovered, approximately 15 to 20 minutes or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source. Remove from oven and transfer onto a serving platter.

Approximately cooking times for salmon:

1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes

Makes 4 servings.

Preheat oven to 400 degrees. Wash salmon and pat dry. Grease a 9×13-inch baking pan. Arrange salmon filets, skin side down, in a single layer.

In a medium bowl, with a wire whisk, blend sour cream, mayonnaise, flour, lemon juice, dill, cream cheese, garlic and wine until smooth: spread over fish. Sprinkle lightly with salt, pepper and paprika.

Bake, uncovered, approximately 15 to 20 minutes or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source. Remove from oven and transfer onto a serving platter.

Approximately cooking times for salmon:

1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes

Makes 4 servings.

Preheat oven to 400 degrees. Wash salmon and pat dry. Grease a 9×13-inch baking pan. Arrange salmon filets, skin side down, in a single layer.

In a medium bowl, with a wire whisk, blend sour cream, mayonnaise, flour, lemon juice, dill, cream cheese, garlic and wine until smooth: spread over fish. Sprinkle lightly with salt, pepper and paprika.

Bake, uncovered, approximately 15 to 20 minutes or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source. Remove from oven and transfer onto a serving platter.

Approximately cooking times for salmon:

1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes

Makes 4 servings.