Excellent lunch all by itself, simple and fast.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (1 1/2-pound) salmon fillet, skin removed
- salt to taste
- 1 tablespoon unsalted butter
- 2 teaspoons all-purpose flour
- 1 cup dry white wine
- 1 tablespoon chopped fresh chives
- salt and ground black pepper to taste
Instructions
- Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.
- Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
- 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.
- 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.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 0 g |
| Protein | 29 g |
| Saturated Fat | 5 g |
| Sodium | 84 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Meh…I enjoyed it, but flavors are very subtle and everyone else kept adding other things to try to give it some flavor: salt, lemon juice, etc. Even after reducing sauce, it was runny. Try using more flour. Definitely DO NOT bake salmon this long…8 minutes at 350 is my standard to keep from drying it out.
I added capers to the sauce towards the end. Otherwise, I did everything the same
Easy to make. I added dill instead of chives (personal preference).
Just does not have much flavor.
Not a big salmon eater but I truly enjoyed this. Had salmon we caught in Alaska shipped home and tried several recipes. This was my favorite. The salmon was delicious and so quick and easy to cook.
Made this tonight with a bottle of Mirassou Chardonnay. The sauce took about twice as long to really thicken, but came out beautifully with a delightful tang. I served the salmon with potatoes and mushrooms and drizzled the extra sauce over the whole meal. Will definitely be making this again in the future.
I will have to agree with another reviewer…. don’t know where I went wrong… but this was not good. Another reviewer stated they used a sweet white wine… if I decide to try this again maybe that’s what I will change because mine was extremely bitter.
I followed instructions to a tee, but I think I used a little more wine than I should have, and added a little too much salt. Not as yellow as I would have liked . I think the butter got more brown than I wanted but it was good will be better next time. Also used it on potato crusted trout. Decent sauce. I need to tweak it for me.
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.
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 salmon. Guests loved the sauce so much they ate it with a spoon.
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 bitter. I must be missing something here?
Very easy and was even better the next day.
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.
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!
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.