The flavor of this straightforward baked cod dish with potatoes and onions is similar to fish chowder. It comes together quickly and is excellent for a chilly day. It’s an inexpensive, delicious, high-protein dinner that I like to make on Fridays. Serve alongside rolls or stale French bread.
| Prep Time: | 30 mins |
| Cook Time: | 8 mins |
| Total Time: | 38 mins |
| Servings: | 40 |
| Yield: | 40 servings |
Ingredients
- ¾ cup olive oil
- ½ cup minced chives
- ¼ cup diced preserved lemon
- ¼ cup Champagne vinegar
- 10 pounds sockeye salmon fillets
- 1 pinch salt and ground black pepper to taste
- ½ (750 milliliter) bottle white wine
- ¾ cup sliced shallots
- 1 pound butter
- ½ cup minced chives
- ¼ cup diced preserved lemon
- 1 cup chopped parsley, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.
- Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.
- Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.
- Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.
- Bring white wine and shallots to a simmer in a large saucepan. Cook until volume is reduced by half, about 5 minutes. Reduce heat to medium-low. Add butter, whisking constantly until melted. Move saucepan on and off the heat so sauce is just hot enough to melt butter, but never simmering.
- Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.
- Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.
- If salmon fillets are 1/2-inch thick or less, bake for 8 to 10 minutes. If they are 1/2-inch to 1-inch thick, bake for 12 to 14 minutes.
Nutrition Facts
| Calories | 319 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 292 mg |
| Sugars | 0 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
this salmon was simple to make and an elegant entree- the only problem I had was the sauce getting creamy enough. it was still so delicious, but just very thin. loved the salmon with perserved lemon!
A great use for preserved lemon.
I had already purchased the salmon when I found this recipe. I had preserved lemons in my fridge (easy and more intense than those in the store- use Meyer’s lemons). I substituted rice vinegar for the champagne vinegar. It was easy and though I doubted I wanted to put a vinaigrette on the salmon, it seemed to “clean” the taste and texture. The sauce was easy and added a nice counterbalance. I kept the preserved lemon measurements the same even though i prepared two pounds of sockeye. Dinner guest worthy.