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A fillet of salmon on a black plate, topped with creamy yellow dill sauce and garnished with fresh chopped dill.

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
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner, Seafood
Cuisine: French Inspired
Calories: 793
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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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