Roasted Salmon With White Wine and Lemon Butter Sauce
Individual portions of salmon are roasted in the oven and then served with a buttery and refreshing white wine and lemon butter sauce. The aromatic sauce has both creamy and acidic notes in it, complementing the fish so well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Course
Ingredients
Scale
- 4 portions of salmon fillets
- 1 1/2 Tablespoons oil
- salt and ground black pepper
Sauce:
- 1 shallot (minced)
- 1 garlic clove (minced)
- 1 cup dry white wine (I like Sauvignon Blanc)
- juice from 1 lemon
- 6 1/2 Tablespoons butter (cut into 1 Tablespoon chunks)
- 1 Tablespoon fresh parsley (minced)
Instructions
- Preheat the oven to 500 degrees. Place a rimmed baking sheet into the oven to heat up.
- Meanwhile, season each fillet with salt and ground black 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.
- Place the fish in the preheated oven. Reduce the heat to 250 degrees and roast the fish for 15 minutes.
- 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. 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.
- 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. The sauce will become thick and velvety. Add the parsley to the sauce.
- Spoon the sauce over the roasted fish and serve.