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Under 30 Minutes

Under 30 Minutes

Roasted Salmon with White-Wine Sauce

Salmon is a versatile, ultra heart-healthy superfood, and its preparation possibilities are endless. Here, a skinless roasted fillet creates a simple but swanky dinner when paired with steamed potatoes with thyme and sauteed mixed mushrooms.

  • prep: 5 mins
    total time: 20 mins
  • servings: 4

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Ingredients

  • 1 large skinless salmon fillet (1 1/2 pounds)
  • Coarse salt and ground pepper
  • 1 tablespoon unsalted butter
  • 2 teaspoons all-purpose flour
  • 1 cup dry white wine
  • 1 tablespoon chopped fresh chives

Directions

  1. Step 1

    Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.

  2. Step 2

    Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

      In this step:

Source
Everyday Food, January/February 2008

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Reviews (15)

  • 25 Mar, 2014

    I didn't have white wine so I substituted fresh lemon juice instead. It was very good.

  • 18 Nov, 2013

    This was truly a waste of good wine. The worst sauce ever, not even edible. Roast the salmon, drink the wine, skip the sauce.

  • 17 Nov, 2013

    Simple and easy recipe. Enjoyed the simple flavors together.

  • 11 Jul, 2012

    To answer Kate McDuff, not sure what you mean when u say the sauce is winey...do u mean it is too watery? If so, then u just let it cook a little longer, untill u see that it has clearly diminished by half. It is supposed to be a little watery though but not too much.

  • 11 Jul, 2012

    I have made this a few times now and I absolutely love it. However, although I like the white wine sauce, it isn't anything crazy. Especially if you are going to use tartar or cocktail sauce for the seafood. You can just sqeeze some fresh lemon juice in it and it will taste just as good.

  • 1 Jul, 2012

    I think I must be doing something wrong here, the sauce was very winey. Is that what it is supposed to tase like? Help!

  • 15 Jan, 2012

    Easy breeze and delicious!!! Made for lunch today and totally approved!

  • 18 Jan, 2011

    Made this for dinner guests who loved it and it was so easy. Just make the sauce ahead and bake the salmon while you are serving the appetizer/salad first course.
    Great with the sweet potato parsnip gratin dish you can do ahead too!

  • 2 Dec, 2010

    This recipe is so easy and the white wine sauce is delicious! I normally omit the chives and just sprinkle some dried parsley in the sauce b/c I don't typically have chives on hand. I also add more salt to the sauce because the hubby prefers it a tad saltier than what the recipe calls for. This is my "go to" salmon recipe! Make this and you will not be disappointed!

  • 8 Sep, 2010

    Made this for dinner tonight. Very fast and easy. Salmon has such a great flavor. Not my favorite way to make a white wine sauce though. Too rich. I added lemon juice for some acidity and to cut through the roux-like sauce. Made with sesame green beans from 49 as well with vermicelli, salad, and bread. Delicious. would do it all again but with a different finish to the salmon.

  • 20 Jun, 2010

    Had this for dinner tonight and it was so delicious! As it was my first salmon recipe ever it was definitely a first time favorite! My husband and I both loved it. We had it with steamed potatoes and sauteed mushrooms and it they were excellent compliments to the salmon. Highly recommended!

  • 3 May, 2010

    THE best salmon I have ever had! My husband asks for it all the time!

  • 12 Aug, 2008

    LOVED this recipe. My mom was coming over for dinner and wanted to have salmon. The only problem was, she doesn't like lemons! So this was perfect- fast

  • 23 Jun, 2008

    This really is a great recipe, it presents so well on the plate. It is very easy to make and takes not much time at all. I've even substituted the chives with red onions in a pinch and just let them soften up in the same pot that the wine is cooking down in.

  • 2 Mar, 2008

    This is an excellent recipe. I have made it at least 10 times now. It always comes out delicious, is easy to prepare, and looks very elegant on the plate.