Roasted Salmon with White Wine Sauce

Roasted Salmon with White Wine Sauce

SusieQ88

"Great meal by itself, quick and easy."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 352 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.
  2. Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
  3. Meanwhile, melt the butter in a small saucepan. Whisk in the flour, cooking for 1 minute, then stir in the wine. Bring to a boil, then reduce heat to medium low. Simmer until the liquid is reduced by half, 8 to 10 minutes. Stir in the chives and season with salt and pepper. Break the salmon into large chunks, and serve topped with the sauce.

Footnotes

  • Cook's Note
  • If you want to make a fine dining look, simply break the portions of salmon into 2-ounce portions. If you want to add a little zing to the sauce, add in fresh dill and/or capers to your taste.

Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

My sauce came out a little thick, will cut back on the flour next time. Other than that it was great! My sick husband and I loved it! I will be making this again.

Most helpful critical review

Made this last night. Sort of bland in and of itself, but once I added fresh mushrooms and some Parmesano Regiano cheese to the sauce - it was pretty good. Giving 3* on the original recipe.

Most helpful
Most positive
Least positive
Newest

Made this last night. Sort of bland in and of itself, but once I added fresh mushrooms and some Parmesano Regiano cheese to the sauce - it was pretty good. Giving 3* on the original recipe.

My sauce came out a little thick, will cut back on the flour next time. Other than that it was great! My sick husband and I loved it! I will be making this again.

the key to this sauce is the wine. I used a sweet wine with a slight fruity taste, nothing strong. The wine made the difference. I have never done anything like this and first time cooking salm...

I made this with a 4oz tilapia and halved the sauce (with some dill), and tossed it with some whole wheat pasta. It was so good! I will definitely be adding this to my recipe box!

I hate fish, my fiance; however won't eat meat that breaths air. I figured I'd take a crack at making this for her and that was a mistake because she wants me to make it all the time now.

I can't think where I went so wrong with this recipe. The sauce turned out terribly for me. I tried to fix it... with cream, then lemon, then dill. There was far too much wine, it was so bitte...

Very easy and was even better the next day.

Other stories that may interest you