Baked Salmon w/ White Wine Beurre Blanc

Salmon bakes at 375°F, then finishes under the broiler for a few minutes of color. A beurre blanc of shallots, wine, vinegar, and cream, with butter whisked in piece by piece, goes over the top with a scatter of dill.

Why You'll Love Baked Salmon w/ White Wine Beurre Blanc

The beurre blanc comes together in one small saucepan while the salmon bakes: shallots, vinegar, and wine reduced down, then cream and butter whisked in a piece at a time so the sauce doesn't break. It's ready in about the same time as the fish.

Tips and Tricks

• Make sure to whisk the butter into the sauce one piece at a time to prevent breaking.
• Use a broiler-safe baking sheet to finish the salmon with a golden top.
• For extra flavor, you can rub the salmon with a little olive oil and lemon zest before baking.

Variations

This base recipe is a blank canvas for seasonal flavors or ingredient swaps.

• Swap dill for tarragon or chives for a slightly different herbal note.
• Make it citrusy by adding lemon juice and zest to the beurre blanc.
• Try this sauce over cod, halibut, or even scallops.

Substitutions

No need to make a grocery run - here's how to work with what you've got.

• If you're out of heavy cream, crème fraîche or full-fat Greek yogurt (thinned with a splash of milk) can work.
• Use any dry white wine like Sauvignon Blanc or Pinot Grigio - even a splash of Champagne.
• Try using ghee or clarified butter for a nuttier, richer sauce base.

Best served with

• Buttery mashed potatoes or cauliflower purée
• Garlicky sautéed spinach or haricots verts
• Steamed rice or farro tossed with herbs
• Dry white wine or sparkling rosé

How to Store Leftovers

• Store any leftover salmon and sauce in an airtight container for up to 2 days. Gently reheat the salmon in a 300°F oven until warmed through.
• Reheat the beurre blanc over very low heat, whisking constantly to prevent separation. Do not microwave the sauce directly, as it can break easily.

Common Questions

Baked Salmon w/ White Wine Beurre Blanc

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This baked salmon recipe is topped with a white wine beurre blanc that's tangy and buttery, built from shallots, cream, and dry wine whisked into a velvety sauce. Good for dinner parties or a weeknight splurge.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Dinner, Seafood

Cuisine: French Inspired

Calories: 793

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the beurre blanc:

• ¼ cup finely chopped shallots
• 3 tablespoon white wine vinegar
• 2 tablespoon dry white wine
• ⅓ cup heavy cream
• 1 stick butter 8 tbsp, cut into small pieces
• Kosher salt to taste

For the salmon:

• 2 salmon filets 8 oz each
• Kosher salt to taste
• 1 teaspoon finely chopped dill for garnish

Equipment

• Small saucepan
• Fish Spatula
• Oven with broil function
• Paper Towels
• Sheet Pan
• Whisk

Method

 

1. Preheat the oven to 375°F.
2. In a small saucepan, melt 1 tablespoon of the butter over medium heat. Add chopped shallots and sauté for 1 minute, stirring occasionally.
3. Add the vinegar and white wine. Simmer until the liquid has nearly evaporated.
4. Stir in the heavy cream and a pinch of kosher salt. Bring to a low boil.
5. Reduce heat to low and add the remaining butter, one piece at a time, whisking constantly until fully emulsified. Set sauce aside, keeping warm.
6. Meanwhile, pat the salmon fillets dry with paper towels and season with kosher salt.
7. Place the salmon on a baking sheet and bake for 11 minutes. Turn on the broiler and cook for an additional 3-4 minutes until just cooked through and slightly golden on top.
8. Plate the salmon and spoon the beurre blanc generously over the top. Garnish with chopped dill and serve immediately.

Nutrition

Calories: 793kcalCarbohydrates: 3gProtein: 70gFat: 51gSaturated Fat: 22gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 277mgSodium: 183mgPotassium: 1780mgSugar: 3gVitamin A: 1302IUVitamin C: 1mgCalcium: 99mgIron: 3mg

Notes

Storage: This is best served the moment it's plated. Beurre blanc is a butter emulsion, so it breaks when reheated and doesn't keep well past a few hours at room temp; there's no good way to save leftover sauce. The salmon itself can be refrigerated for a day and gently rewarmed, but plan to make a fresh batch of sauce if you're eating this again.

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