Roasted Salmon With White Wine and Lemon Butter Sauce

Roasted Salmon and White Wine, Lemon Butter SauceYou guys! I’m so excited to share this recipe with you. I absolutely love seafood and salmon is one of my favorites. Not only does it taste phenomenal and have amazing texture, it’s also so simple and quick to prepare. Like I mentioned before, being a night nurse has made me appreciate these quick weeknight dinners and because of that, I have an abundance of them up my sleeve.

I roast the fish in the oven, first by preheating the oven to a roaring 500 degrees, and then decreasing the heat to 250 degrees Fahrenheit and cooking the fish at that low temperature. The salmon has such a juicy and moist texture. Four of the best accompanying flavors to salmon are all combined in this super sauce – white wine, lemon, butter and fresh herbs. Served with a luscious white wine and lemon butter sauce, the salmon is coated with a punch of fresh, aromatic flavor. It’s also so creamy and velvety but the tartness cuts through the richness of the salmon.

Ingredients:

4 portions of salmon fillets

1 1/2 Tablespoons oil

salt and pepper

Sauce:

1 shallot, minced

1 garlic clove, minced

1 cup dry white wine

juice from 1 lemon

6 1/2 Tablespoons butter, cut into 1 Tablespoon chunks

1 Tablespoon fresh parsley, minced

Preheat the oven to 500 degrees. Place a rimmed baking sheet into the oven to heat up.

You will need 4 equal portions of salmon fillets.

I’ll share a tip with you: when you’re buying salmon at fish department, ask the seafood person to cut you the salmon portions from the center of the fillet. The portions of fish will be the thickest there and you’ll get the best use of your money and you won’t  waste any of the fish. IMG_7328 (500x334)Season each fillet with salt and pepper and rub each fillet with oil all over. When the oven has preheated to 500 degrees and the baking sheet has been in the oven for about 10 minutes, take out the baking sheet and place the salmon, skin side down, onto the searingly hot baking sheet. You will hear it sizzle and the skin will start to sear right away. IMG_7331 (500x334)

IMG_7333 (500x334)Place the fish in the preheated oven. Reduce the heat to 250 degrees and roast the fish for 12-15 minutes.

IMG_7348 (500x334)While the fish is in the oven, melt 1/2 Tablespoon of butter in a skillet on medium high heat. Add the shallot and garlic clove. Season with salt and pepper.  IMG_7336 (500x334)Cook them until the shallots are tender and start to turn golden. Deglaze the skillet with the white wine and then add the lemon juice. IMG_7338 (500x334)

IMG_7341 (500x334)Turn the heat up to high and reduce the liquid until it has reduced to half the amount. Turn off the heat and whisk in the butter, one Tablespoon at a time. IMG_7344 (500x334)The sauce will become thick and velvety. IMG_7347 (500x334)Add the parsley to the sauce. Spoon the sauce over the roasted fish and serve. Roasted Salmon With White Wine, Lemon Butter Sauce

Roasted Salmon With White Wine, Lemon Butter Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 4 portions of salmon fillets
  • 1½ Tablespoons oil
  • salt and pepper
Sauce:
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 cup dry white wine
  • juice from 1 lemon
  • 6½ Tablespoons butter, cut into 1 Tablespoon chunks
  • 1 Tablespoon fresh parsley, minced
Instructions
  1. Preheat the oven to 500 degrees. Place a rimmed baking sheet into the oven to heat up.
  2. Meanwhile, season each fillet with salt and pepper and rub each fillet with oil all over.
  3. When the oven has preheated to 500 degrees and the baking sheet has been in the oven for about 10 minutes, take out the baking sheet and place the salmon, skin side down, onto the searingly hot baking sheet. You will hear it sizzle and the skin will start to sear right away.
  4. Place the fish in the preheated oven. Reduce the heat to 250 degrees and roast the fish for 15 minutes.
  5. While the fish is in the oven, melt ½ Tablespoon of butter in a skillet on medium high heat. Add the shallot and garlic clove. Season with salt and pepper. Cook them until the shallots are tender and start to turn golden.
  6. Deglaze the skillet with the white wine and then add the lemon juice.
  7. Turn the heat up to high and reduce the liquid until it has reduced to half the amount.
  8. Turn off the heat and whisk in the butter, one Tablespoon at a time. The sauce will become thick and velvety. Add the parsley to the sauce.
  9. Spoon the sauce over the roasted fish and serve.

 
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Comments

    • says

      Awesome! The best thing about this dinner is that you can make it without too much planning in advance. Feel like salmon, make it tonight:). I love this one.

  1. Oksana K says

    oh boy! this looks real good! Gotta try ASAP!!!
    My grocery hopping list today: White wine. Fresh Salmon!
    LOL! since i have the rest of the ingridients at home…
    thank you so much for sharing this yuminness!!! :-D

  2. Nataly says

    Hi, Olga, another great recipe!!! Thank you!!! My hubby went tuna fishing a couple weeks ago, we’ve canned it for winter, but still have e few fillets in the freezer…. Do you have any recipes with home cooked tuna, how to make delicious??? I would really appreciate your answer.

  3. Valentin Goncharenko says

    Another stellar recipe post Olga. You are doing tremendous work! The salmon with this sauce is such a pleasant combination! Just enough acidity of the lemons to make the fish flavor and texture stand out! Keep up the wonderful work Olga!

    • says

      Lemons and fish go so well together; I absolutely always have them together. Fish just doesn’t taste the same without some sort of acid to balance it out. Glad to see that you like it too.

  4. says

    I made this for dinner and it was one of the best fish recipes ever! I absolutely loved the sauce. Definitely going in my recipe folder. Thanks Olga! :)

    • says

      Hi Paul,
      I was actually thinking about the exact same thing last night!
      I think it would work great. I would sear the prawns first, take them off the heat and make the sauce in the same skillet and serve them together, or even return the prawns to the skillet for a few seconds just to heat through.

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