Try this easy to make and great tasting recipe. The delicious sauce can be used on many different foods.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

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  • Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill.

  • Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork.

  • In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons.

  • In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened.

  • Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.

Nutrition Facts

386.8 calories; 34.8 g protein; 8.9 g carbohydrates; 117.2 mg cholesterol; 162.2 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2003
This was very good! However next time I'll use slightly less flour. My "sauce" turned into an extremely thick paste which could not be poured over the salmon it had to be spread on! Otherwise the flavor was delicious! Read More
(44)

Most helpful critical review

Rating: 2 stars
11/26/2014
There is so much missing in this sauce - it is very plain. Read More
(17)
37 Ratings
  • 5 star values: 10
  • 4 star values: 11
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
05/07/2003
This was very good! However next time I'll use slightly less flour. My "sauce" turned into an extremely thick paste which could not be poured over the salmon it had to be spread on! Otherwise the flavor was delicious! Read More
(44)
Rating: 5 stars
03/06/2004
Troy Kilborn this was absolutely fabulous!! Since I was serving rice on the side I doubled the sauce (except the flour used only 1/3 cup) and added just a slight pinch of salt. The wonderful sauce and the sour cream on the salmon surface take away any fishy or strong flavor. Made this for the first time today and served it to friends. You received RAVE reviews. It's such simple elegance. Served with rice fresh asparagus and rolls and additional Chardonnay to drink it was a totally delicious dinner. Thank you very much for sharing this wonderful recipe! Do you have any more like this up your sleeve? Read More
(32)
Rating: 5 stars
01/27/2006
I absolutely love this recipe. The salmon stays very moist and the sauce tastes great. I can see where the sauce could become too thick but I kept a close eye on it and varied the flour as I went. Very easy to prepare. Would be great for any occasion. Thanks. Read More
(22)
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Rating: 4 stars
11/16/2006
I did like this recipe the salmon was flaky and not dry the sauce went beautifully over the fish. I did a little different with the sauce I sweated the shallots in 1 tbsp. butter then wine. Reduced wine/butter/shallot mixture to about 2 tbsp. I added 3 tbsp. flour made a roux followed by half & half and a bit of water until the sauce is a bit thin and creamy. Read More
(19)
Rating: 2 stars
11/26/2014
There is so much missing in this sauce - it is very plain. Read More
(17)
Rating: 3 stars
09/11/2003
Good but a little bland. Cream sauce got way too thick while cooking perhaps I overheated it. Husband loved the recipe and kids ate it so I will make again. Read More
(16)
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Rating: 5 stars
01/06/2004
Fantastic!!! I made this recipe when we had company coming over. Everyone raved and even the kids loved it. I did omit the flour in the sauce and added 1 Tbsp. dill to the sauce. I served this with new potatoes and fresh green beans! This recipe is a keeper!!! Thanks! Read More
(13)
Rating: 1 stars
07/12/2007
I'm glad I didn't pour this dreadful sauce over the expensive salmon before tasting it. I didn't make any changes so therefore was faced with this extremely thick tastleless sauce. I had to add more cream wine dijon onion salt garlic pepper but nothing helped. Way too much flour. I used sockeye fillets and 30 minutes would have been far too long at that temperature. There are far better salmon recipes on this site. My husband & daughter didn't like it either. Read More
(12)
Rating: 4 stars
01/06/2004
4.5 Stars! I made this dish last minute; I had the ingredients on hand. It was easy and really didn't take too long. I followed the recipe as printed and everyone liked it - with just a little bit of complaint about calories and fat. I think it would be exceptional with broiled salmon and JUST the dijon cream sauce on the side. Also we used the cream sauce tonight with left over chicken and potato cakes and it was AWESOME. The sauce is a great addition to vegies starches and meats. Thanks for sharing! Read More
(11)