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Roasted Salmon with White Wine Sauce

Rated as 3.75 out of 5 Stars
8

"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 10
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    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!

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...

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 bitte...