OMG this was such an amazing sauce. We omitted the lemon pepper, and just used pepper instead because we didn't have any, and it was still very very rich. I put this over whitefish instead of salmon, and I'm glad I did because if it had been salmon, it might have been too rich. Definitely will make again.

I was able to get some very fresh salmon and decided to give this recipe a try. My salmon turned out great! The sauce alone is fantastic, and combined with the salmon made for a very rich, tasty treat. I would probably save this recipe for special and/or company dinners as it is very rich and I don't even want to guess at the calories! Thanks for an excellent recipe.

This was my first time cooking any kind of fish! I thought the sauce for it was awesome! I would eat it again but with a different kind of fish. I was not too thrilled with salmon. It has a very strong taste.

It is was great and very easy to prepare recipe. I would recommend using less butter as Salmon is already a fatty fish. I also did not have white wine and cooked it entirely without it, and it came out great. Also I substituted the lemon pepper with regular white pepper because I already felt it had enough of lemon taste and did not want it the sauce to turn bitter.

This is a great recipe! The only thing I would change is use less butter (the butter was pooling in the sauce by the time the fish was cooked) and use milk in place of the heavy cream and cornstarch to thicken (to make the recipe a little healthier).

This was AWESOME. I revised slightly - I used milk in place of the cream and garlic in place of the shallots - due to not having these ingredients available. I also added about a tablespoon of cornstarch to the sauce to help thicken it. In the last few minutes of making the sauce, I added about 3 T of capers. YUM! I also baked the salmon (375 for 25 min) and then spooned the sauce over top. Delicious!!!

This is simply delicious! I used heavy cream. I doubled the amount of wine and cream and everyone cleaned the plate!

This recipe was DELICIOUS! Full of flavor and filling. I substituted about 2 Tbsp of the butter with Olive Oil to saute the onions and fish in. I also used Wild Salmon that was skinless so I seasoned it and sauteed it on both sides. I also used 1% milk in place of the heavy cream to cut down on the fat. The sauce was a little thin but the flavor was great. This was also great served the next day cold on a salad. Thanks for the recipe!

I made this for an intimate dinner for two. I had to use frozen salmon fillets but it still turned out fantastic! The fresh dill was superb. I also lightened with fat free half and half and light butter. Will definitely make again!

It was terrific,my husband and I both loved every bite

This was sooo yummy! I did change a few things.... I skipped the butter and used Pam to sautee the shallots, I used fat free half and half and milk instead of the cream and a little flour to thicken it up. I also used fresh dill because I had it. I also skipped the thyme and parsley in the sauce just used the dill. Served it with steamed broccoli and cucumber and avodado salad from this site. Very good! Thanks for the post!

I let the salmon marinade all day, and also made the sauce a little bit ahead of time so that the flavors would have a chance to develop and meld. The only other thing I did differently was to use fresh dill instead of dried. It turned out great. Thanks, Steve B.!

I thought this recipe was great, but my family was not as impressed. Only they could knock it down from a five star recipe. I still love it and will mnake it again and again!!!!