Baked Salmon with Browned Butter Sauce


Baked Salmon with Browned Butter Sauce

Baked Salmon with Browned Butter Sauce

I have been down with a cold so I actually made this a few days ago but haven’t really been doing anything but surviving so I forgot to post it. Whoops!

Anyway, this is super simple with the salmon being baked and then you just have to make a simple white sauce to accompany it. I had it ready to eat in about 15 minutes.

What else is there to say?

Make it!

4.0 from 1 reviews
Baked Salmon with Browned Butter Sauce
 
Prep time
Cook time
Total time
 
Recipe By:
Recipe type: Dinner
Serves: 2
Ingredients
  • 2 lb salmon filet with skin on
  • course sea salt
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup heavy cream
  • ½ cup white wine
  • kosher salt
  • freshly ground black pepper
  • chives for serving
Preparation Instructions
  1. Preheat your oven to 450˙.
  2. Place the filet, skin side down on a roasting pan, sprinkle with sea salt and place in oven, bake until flakes apart with a fork, about 15 minutes.
  3. While the fish is cooking, place the butter in a small saucepan over medium heat. Melt and cook until the butter browns, watch it carefully and swirl the pan as you go, it will turn fairly quickly and you don't want it completely burnt, just a light brown color.
  4. Once the butter turns, add the flour and stir then quickly add the heavy cream and wine.
  5. Stir the sauce until slightly thickened then remove from heat and add some salt and pepper to taste.
  6. Remove the salmon from the oven and serve with a little of the sauce drizzled over the top and use some kitchen scissors to snip a few chives over the top.

 

 

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This post is linked to Sunday School at Butter Believer!

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Megan

is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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Comments

  1. says

    Very appetizing! The salmon looks very well! I always manage to ruin the look of baked fish – so they are never good to photograph! But this looks delicious!

  2. says

    The browned butter sauce sounds like the perfect accessory for this dish. We would probably add a squeeze or two to lemon juice for taste. Did you use fresh or frozen salmon in this recipe? Just curious as to what your preference is. Thanks for the recipe, Juliette!

    • says

      I usually prefer to use fresh, wild caught salmon if I can get it at a reasonable price. Living in Colorado sometimes fresh fish can be very costly so I will use frozen if that is the case but we do all prefer the taste of the fresh. I hope you like the recipe, lemon juice would probably be very tasty but not necessary. If you try it let me know how it comes out :)

      • says

        Thanks, Megan! Yes, we can imagine that fresh seafood would be expensive in Colorado. Are there any fresh-water resources available in your area (lakes and such)? Perhaps you could try this recipe out with an indigenous species like the Kokanee Salmon.

    • says

      You could certainly use a lower fat dairy product, half and half, or your choice of milk but you would of course be sacrificing the flavor of the sauce but I am sure it would still be very good.

  3. Rebecca says

    I just made and ate this for dinner tonight. so easy! definitely adding this into my regular routine! thanks.

  4. says

    You’re so cool! I don’t believe I have read anything like this before.
    So good to find somebody with genuine thoughts on this subject.
    Seriously.. thank you for starting this up.
    This website is something that is needed on the web, someone with a bit of originality!

  5. Sassy1 says

    Added lemon juice over the salmon and added capers in the sauce… DELISH! Who would have known that the wine would have made the sauce sweet?! Yummy!

  6. says

    Thanks Megan! This recipe was amazing, me and my wife really enjoyed it. Followed the recipe exactly as explained and it came out really good, although i might have added a little much on the wine felt a little buzz at the end lol. Best combination of salmon i have tasted yet.

    • Krista says

      I made this with chicken broth instead of wine and it tasted great!!! We don’t do alcoholic drinks, so I don’t know how it compares to the original as to flavor, but this is our new favorite sauce. We actually prefer it on cod or other white fish so that the flavor of the sauce stands out. Great on rice as a “gravy” to accompany the fish.

      Another tip: this sauce is the prefect base for a creamy pasta sauce. I added lemon juice, lemon zest, a little garlic and some freshly grated Parmesan cheese to the leftover sauce. Add some veggies and a protein to it and serve over pasta. A delicious one-bowl supper using leftovers!!

    • says

      Usually about 10-15 minutes but different ranges can vary in how much heat they put out, my current range it takes a lot longer even though it is gas, about 20 minutes. If you can’t get it to thicken, you could always cheat a little and make a paste with cornstarch and cold water to thicken it.

  7. Bailey says

    I recently made this and was SOO good! I am in college so finding recipes that don’t take much time but taste good are not easy to come by so thanks :)

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