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Roasted Salmon with White Wine Sauce

Rated as 3.85 out of 5 Stars
4

"Great meal by itself, quick and easy."
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Ingredients

30 m servings 352
Original recipe yields 4 servings

Directions

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  1. Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.
  2. Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
  3. 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.

Footnotes

  • 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


Per Serving: 352 calories; 19.1 2.7 29.2 90 83 Full nutrition

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Reviews

Read all reviews 11
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

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.

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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.

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 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 salm...

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!

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...

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 ...

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...

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 br...