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Lemon-dill salmon with white wine butter sauce recipe

Lemon-dill salmon with white wine butter sauce recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Salmon fillet

This quick and easy salmon fillet is simply prepared with fresh lemon, dill, melted butter, white wine and lots of garlic.

6 people made this

IngredientsServes: 5

  • 60g butter, melted
  • 60ml white wine
  • 1 lemon, juiced
  • 5 cloves garlic, chopped
  • 1 bunch fresh dill, stems trimmed
  • 1 (450g) salmon fillet
  • 75g toasted flaked almonds

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Preheat oven to 190 C / Gas 5. Mix butter, white wine, lemon juice and garlic together in a small bowl.
  2. Pour a small amount of the butter mixture into a baking dish until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with foil.
  3. Bake in preheated oven until salmon fillet flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with toasted almonds before serving.

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1. Using sharp knife, firmly cut off fish head behind gills (or have fishmonger remove it).

2. Rinse under cold water pat dry.

3. Season inside and out with salt and pepper.

4. Arrange one-third of the lemon slices in lengthwise row along centre of foil-lined rimmed baking sheet top with salmon.

5. Fill cavity with dill, parsley and another third of the lemons.

6. Brush butter over salmon top with remaining lemons.

7. Crumble up foil around fish to hold juices, leaving salmon uncovered.

8. Bake salmon in 450°F (230°C) oven for about 45 minutes, or 10 minutes per inch (2.5 cm) of thickness, or until flesh is opaque and flakes easily when tested with fork.

9. Remove from oven and tent with foil let stand for 5 minutes. With baster or spoon, remove 1/4 cup (50 mL) pan juices set aside.

Creamy Dill Wine Sauce

1. In saucepan, melt butter over medium heat stir in flour and cook, stirring, for 1 minute.

2. Gradually whisk in milk, wine, cream, salt and pepper cook, whisking, for 5 minutes or until boiling and thickened.

3. Stir in reserved pan juices reduce heat and simmer for 5 minutes.

4. Keep warm over low heat while carving salmon stir in dill.

Carving And Serving The Salmon

1. To serve salmon, discard lemon on top.

2. Cut lengthwise along backbone through to bone.

3. Starting at backbone, gently pull off skin discard.

4. Cut along midline, parallel to backbone, through to bone.

5. Cut crosswise into 4-inch (10 cm) wide portions.

6. Inserting spatula between meat and bones, lift salmon portions to warmed serving plates.

7. Gently lift exposed bones away from other side of salmon discard.

8. Repeat cutting along midline, then into portions ease salmon away from skin.

Recipe Summary

  • 1 (2 pound) salmon fillet
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon onion salt
  • 1 small onion, sliced and separated into rings
  • 6 slices lemon
  • ¼ cup butter, cut into small chunks
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • ¼ cup dry white wine
  • 1 tablespoon capers
  • 1 tablespoon finely chopped onion
  • 1 tablespoon caper brine
  • 1 teaspoon lemon juice
  • 1 teaspoon prepared horseradish
  • ¾ teaspoon dried dill weed
  • ¼ teaspoon garlic salt
  • ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil grease the foil lightly.

Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.

Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.

While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

Tip: when cooking salmon, always make sure to bring the salmon to room temperature for about 10 minutes before cooking.

  • Season the salmon with kosher salt and black pepper.
  • Cook in a large skillet with oil over medium-high heat for about 3-4 minutes on each side.
  • Remove the salmon from the skillet and set aside.
  • Add the red crushed pepper and fresh garlic to the skillet and cook for 10 seconds.
  • Pour the wine into the skillet and reduce it by half.
  • Add the capers, heavy cream, lemon juice, and parmesan cheese. Season with salt and pepper.
  • Place the salmon back in the skillet, cover, reduce the heat to low and cook for an additional 5 minutes or until the salmon reaches an internal temperature of 145 degrees F.

Beurre Blanc Sauce Recipe with Lemon and Dill

  • 2-4 teaspoons freshly squeezed lemon juice
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoons fresh dill, finely chopped
  • 1/2 cup cold butter, cut into small cubes (make sure the butter cubes are cold)
  • 1 large shallot, finely chopped (about 1/2 cup)
  • 1 cup dry white wine (Chardonnay, Sauvignon blanc, or similar)
  • Sea salt and freshly ground black pepper
  • Pinch of red pepper or red chilli flakes

Heat the wine and shallots in a medium-size saucepan over moderate to high heat, stirring frequently. The aim is to render down the wine until it is concentrated with most of the liquid evaporated. It should have a glazy appearance. This generally takes 6 - 8 minutes.

Remove the pan from the heat and using a whisk add the butter cubes 1-2 at a time, waiting for each to melt before adding the other. The sauce should become thick and creamy. Warm the mixture slightly if the sauce cools and the butter takes too long to melt. But don't overheat it, as this could ruin the sauce.

Remove the pan from the heat, stir in the lemon zest, lemon juice, dill, salt, pepper and red pepper flake. Taste and add more lemon juice, pepper and salt if required for the taste you want.

Roasting the Salmon in the Oven

Preheat the oven to 500 degrees. Place a rimmed baking sheet into the oven to heat up.

You will need 4 equal portions of salmon fillets.

I’ll share a tip with you: when you’re buying salmon at fish department, ask the seafood person to cut you the salmon portions from the center of the fillet. The portions of fish will be the thickest there and you’ll get the best use of your money and you won’t waste any of the fish.
Season each fillet with salt and pepper and rub each fillet with oil all over. When the oven has preheated to 500 degrees and the baking sheet has been in the oven for about 10 minutes, take out the baking sheet and place the salmon, skin side down, onto the searingly hot baking sheet. You will hear it sizzle and the skin will start to sear right away.

Place the fish in the preheated oven. Reduce the heat to 250 degrees and roast the fish for 12-15 minutes. The skin stays behind on the baking sheet, or, if you like fish skin, you can serve it with the fish. It gets really crisp and crunchy, so it’s perfect either way.

  • 1 stick [half a cup] salted butter, softened
  • 1 lemon, zest and juice - divided
  • 2 to 3 tablespoons fresh dill, minced
  • 1/4 teaspoon fresh ground black pepper
  • kosher salt
  • olive oil, for salmon and grill grates
  • 1-1/2 pounds salmon, skin on [or four 6 ounce pieces]


  1. Combine the softened, salted butter in a bowl along with the lemon zest, dill and black pepper. Cut the lemon in half and keep it over to the side until later.
  2. Stir the butter until everything is combined. Scoop the lemon-dill butter out and plop it down in the center of a piece of plastic wrap. Use the wrap to form the butter into a rectangular shape. Wrap and pop it into the fridge until 30 minutes before you are grilling.
  1. Pull out the salmon and bring it up to room temperature for about 20-30 minutes. Divide it into four portions and lightly brush or spritz with your Misto both sides of the salmon with olive oil. Sprinkle with a couple pinches of kosher salt or use your favorite season salt.
  2. Meanwhile, clean your grill grates and rub them with a paper towel that has olive oil on it. Preheat your grill to medium-high. Once hot, open the lid and reduce the heat to medium. Lay the salmon skin-side-down onto the hot grill grates. Let the salmon cook for 6 minutes, rotating a quarter turn halfway through, for hash grill marks.
  3. After the 6 minutes, flip and grill for another 5-6 minutes. Turn the salmon after 3 minutes for those hash marks. The salmon is done when it is opaque and flakes easily.
  4. Remove and top with a pat of lemon-dill butter and squeeze of fresh lemon juice.

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Creamy Lemon Dill Salmon

I&rsquove gotta be honest. One of the things I&rsquom struggling with the most about the COVID-19 quarantine is not being able to go out to eat. I&rsquove been working in a COVID telemetry unit and ICU at my local hospital for enough weeks now that I&rsquove lost count. After work I&rsquom bone tired and a little traumatized by the whole thing. At that point, all I want is to be waited on.

Like many Americans, I&rsquove had to think of new ways to find my happy place. The one thing I&rsquove been holding onto is Starbucks&rsquo drive-thru. Today I snuck out while my preschooler was napping for a piping hot cup of zen. I just like leaving the kids at home with my husband while I drive, listen to music, and sip coffee. It gives me a chance to process some of things I&rsquove experienced the last few weeks.

I live in a fairly urban area that&rsquos been hit pretty hard by the pandemic. As such, the likelihood of my local stores being open has been tenuous at best. Today I thought I might not get my little bit of zen. I had to go to three different Starbucks before I found one that was open. When I finally got in line it was about 15 cars deep and the store was closing in 15 minutes. 😱

I thought all hope was lost. Then an employee came out with orange cones. She proceeded to put them behind my car. So yeah, I was the last person to get coffee today, and I&rsquom feeling pretty lucky!

I know other people have been cooking more to find their happy place. I know this because food bloggers, myself included, have seen more traffic to their blogs. Increased traffic aside, I think it&rsquos awesome more people are cooking. Even if you can&rsquot go out to eat, you can still have fine dining of your own creation!

Today&rsquos recipe for Creamy Lemon Dill Salmon is perfect for creating a fine dining experience in your own home. I&rsquove already made it four times this spring. It&rsquos by far my favorite salmon recipe to date. Crusted with olive oil and flour, the salmon is flakey and tender. The sauce is creamy and rich, yet tastes of spring with the tang of lemon and the fresh flavor of dill. The best thing is that the dish comes together in one pan in less than 30 minutes!

I&rsquove been serving this dish with an easy-to-prepare garlic couscous kit and my recipe for Asparagus with Shallot Bread Crumbs. The whole meal feels restaurant elegant, yet it comes together fairly quickly and it&rsquos totally doable for the home cook.

Whether enjoying a cup of coffee, going for a drive or a walk, or taking up cooking for the first time, I hope you&rsquove found new ways to bring more zen into your life during these challenging times. I&rsquod love to hear about what little things are bringing you happiness!

Chilean Sea Bass

This delicious Chilean Sea Bass is rich in omega-3 fatty acids with a unique large-flake texture and a very mild white flavor.

Healthy fat makes the fish a dream to cook because it won't dry out even if it's a bit overcooked and super simple so don't be intimidated, it's super simple to prepare.

Chilean sea bass is a deep water fish also known by the name "toothfish," and is caught in ocean waters around Antarctica.

You will probably only find this spectacular seafood in high-end fish markets or online.



View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 329

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Watch the video: Σολομός με σάλτσα λεμόνι και μέλι. Flora με βούτυρο


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