Baked Salmon with Beurre Blanc Sauce

The combination of the salmon and wine/butter sauce was a huge hit in my house.  Baked salmon with beurre blanc

I paired it with lemon asparagus risotto and the flavors worked very well together.

If you are making the Beurre Blanc sauce, you will want to start it in the last 5-10 min of your cooking time or you may need to reheat just before serving. 

Baked Salmon

Note the general rule for serving fish is ½ lb per person.


  • 2 filets of salmon, 1/2 lb each  (preferably wild caught)
  • Juice of 1/2 lemon
  • Sea salt and pepper to taste
  • ½ t fresh dill


  • Preheat oven to 400 F
  • Place fish skin side down on a piece of foil
  • Sprinkle salt and pepper on fish
  • Lightly pour lemon juice and pat the fresh dill on to the fish
  • Seal up the foil packet so that the fish is completely enclosed
  • Cook for ~15-20 min or until fish is cooked to ~125F.
  • Top with Beurre blanc sauce (see recipe below) and serve.

Beurre Blanc Sauce


  • 1T extra virgin olive oil
  • 1 shallot, finely chopped
  • 1 T butter +3 T butter (1/2 stick total)
  • 1 cup dry white wine
  • Salt and pepper (to taste)
  • 1T fresh chives (chopped)


  • Heat sauce pan on low-med heat and add oil
  • Add shallot and 1 T of butter
  • Add wine and let wine boil and reduce
  • Add salt and pepper to taste
  • Add 3 T of butter and cook until butter is melted.
  • Stir in chives
  • Pour over favorite seafood or chicken dish (I enjoyed it with the salmon recipe above and seared scallops)

One thought on “Baked Salmon with Beurre Blanc Sauce

  1. Pingback: Pistachio Crusted Salmon | Find the Time to Cook

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