Baked Salmon with a White Wine and Butter Sauce

This baked salmon is tender, flavourful, and simple to prepare with the white wine butter sauce adding a richness while keeping the dish fresh and balanced. It is an ideal choice for both easy family meals and relaxed entertaining.

Prep Time 10

Cook Time 15

Total Time 25

Servings People

Ingredients

Salmon Ingredients:

4 large salmon fillets skin on or off
Salt to taste
Freshly ground black pepper
olive oil or butter

White Wine Butter Sauce Ingredients:

150 ml dry white wine
100 g unsalted butter cold and diced
1 small shallot finely chopped
1 tbsp lemon juice
Salt to taste
White pepper optional

Instructions

Preheat the oven to 190°C (170°C fan).
Lightly oil a baking dish.
olive oil
Place the salmon fillets into the dish in a single layer.
4 large salmon fillets
Season the salmon with salt and black pepper.
Salt, Freshly ground black pepper
Bake the salmon for 15 to 18 minutes until just cooked through.
While the salmon cooks, prepare the sauce.
Place the shallot and white wine into a small saucepan.
150 ml dry white wine, 1 small shallot
Bring it to a gentle simmer over medium heat.
Allow the liquid to reduce by about half.
Lower the heat slightly.
Add the butter a few cubes at a time.
100 g unsalted butter
Whisk gently until the sauce looks smooth and glossy.
Add the lemon juice and season lightly.
1 tbsp lemon juice, Salt, White pepper
Keep the sauce warm but do not let it boil.
Remove the salmon from the oven once it flakes easily.
Spoon the warm sauce over the fish just before serving.

Equipment

Notes

Serving Suggestions:

Serve the salmon immediately while the sauce is silky.

Pair it with new potatoes, green vegetables, or a crisp salad.

A dry white wine works well at the table too.

Cook’s Tips:

Choose good quality salmon for the best flavour.

Use a wine you enjoy drinking.

Keep the heat low when adding the butter.

Taste the sauce before serving and adjust gently.

Nutrition