Roasted Salmon with White-Wine Sauce

454 Ratings
  • 5 76
  • 4 116
  • 3 161
  • 2 78
  • 1 23

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.

Everyday Food, January/February 2008

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Recipe Summary

total:
20 mins
prep:
5 mins
Servings:
4
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Ingredients

Directions

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

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  • 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.

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Reviews (16)

454 Ratings
  • 5 76
  • 4 116
  • 3 161
  • 2 78
  • 1 23
Martha Stewart Member
11/26/2017
I made this recipe, and enjoyed it very much.
Martha Stewart Member
03/25/2014
I didn't have white wine so I substituted fresh lemon juice instead. It was very good.
Martha Stewart Member
11/18/2013
This was truly a waste of good wine. The worst sauce ever, not even edible. Roast the salmon, drink the wine, skip the sauce.
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Martha Stewart Member
11/17/2013
Simple and easy recipe. Enjoyed the simple flavors together.
Martha Stewart Member
07/11/2012
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.
Martha Stewart Member
07/11/2012
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.
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Martha Stewart Member
07/01/2012
I think I must be doing something wrong here, the sauce was very winey. Is that what it is supposed to tase like? Help!
Martha Stewart Member
01/15/2012
Easy breeze and delicious!!! Made for lunch today and totally approved!
Martha Stewart Member
01/18/2011
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!
Martha Stewart Member
12/02/2010
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!
Martha Stewart Member
09/08/2010
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.
Martha Stewart Member
06/20/2010
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!
Martha Stewart Member
05/03/2010
THE best salmon I have ever had! My husband asks for it all the time!
Martha Stewart Member
08/12/2008
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
Martha Stewart Member
06/23/2008
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.
Martha Stewart Member
03/02/2008
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.
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