Baked Salmon Filets with White Wine sauce

For those of you who know my husband, you would be surprised to learn he’s taken up fishing over the last few years. What began as a work trip adventure has now become and annual event. Every June he travels to QCL in BC to try his hand as grabbing some Salmon, Halibut, and Cod.

As a result of this new foraging adventure, I have been put to task on the recipe front. This is a challenge I readily accept and fully enjoy.

The recipe below is a delicious and simple way to enjoy fresh salmon. Simply baked in the oven and drizzled with a creamy white wine and herb sauce you can’t go wrong. I serve it with a fluffy rice pilaff and some French green beans. And of course some crisp white wine. The sauce only needs a cup, the rest is for you.

Baked Salmon Filets with White Wine Sauce

Print This

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes

Ingredients

1. 2 Tbsp Olive Oil 
2. 4 6oz Salmon Filets 
3. 1 cup fresh unsweetened whipping Cream 
4. 1 cup dry White Wine 
5. 1 minced Shallot 
6. 1 Tbsp of fresh Thyme 
7. 1 Tbsp of Champagne vinegar 
8. 1 Lemon
9. 6 Tbsp on chilled European Butter
10. Salt and Pepper to taste 

Instructions

1. Preheat your oven to 350°
2. Use 1 Tbsp of the Oil on the bottom of a square baking dish.
3. Brush the remaining oil over the top of the portioned salmon. Sprinkle them with a bit of salt and pepper and bake in the oven for 25-30 minutes until fish flakes easily. 
4. Combine the cream, white, shallots, and thyme and bring them to a boil. Reduce the mixture by half. 
5. Add the butter one Tbsp at a time stirring constantly bringing the sauce to a gentle thickness. Squeeze half the lemon into the sauce and add salt and pepper to taste.  
6. Serve the salmon with rice and top with the sauce. Garnish with the other half of the lemon.