Great meal by itself, quick and easy.

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Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.

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  • 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.

Cook's Note

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

352 calories; protein 29.2g 58% DV; carbohydrates 2.7g 1% DV; fat 19.1g 29% DV; cholesterol 90.2mg 30% DV; sodium 83.5mg 3% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2014
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. Read More
(4)

Most helpful critical review

Rating: 3 stars
05/13/2011
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. Read More
(19)
14 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 4
Rating: 3 stars
05/13/2011
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. Read More
(19)
Rating: 5 stars
01/02/2014
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. Read More
(4)
Rating: 5 stars
04/06/2016
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. Read More
(2)
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Rating: 5 stars
08/26/2016
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. Read More
(2)
Rating: 5 stars
03/11/2013
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! Read More
(1)
Rating: 4 stars
01/26/2017
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. Read More
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Rating: 5 stars
04/25/2019
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. Read More
Rating: 5 stars
12/12/2014
Very easy and was even better the next day. Read More
Rating: 5 stars
10/13/2017
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. Read More
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