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Roasted Salmon with White-Wine Sauce

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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:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2008

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

  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.

Reviews Add a comment

  • MS112587545
    25 MAR, 2014
    I didn't have white wine so I substituted fresh lemon juice instead. It was very good.
    Reply
  • lynn285738
    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.
    Reply
  • MS11662539
    17 NOV, 2013
    Simple and easy recipe. Enjoyed the simple flavors together.
    Reply
  • Strawberry
    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.
    Reply
  • Strawberry
    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.
    Reply
  • Kate McDuff
    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!
    Reply
  • AngelicaRV
    15 JAN, 2012
    Easy breeze and delicious!!! Made for lunch today and totally approved!
    Reply
  • Ladyprincess
    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!
    Reply
  • peach5757
    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!
    Reply
  • Mkrobinson
    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.
    Reply