Fish & Seafood

Lemon~Dill Beurre Blanc Salmon

Beurre Blanc.  I just love saying it.  Beurre Blanc… sounds so fancy

In reality, it just means “white butter”.  It’s a flavored butter & white wine sauce cut with some kind of acid like vinegar or lemon juice

It’s so simple to make and adds such a “lusciousness” to either fish or chicken.  Yup, I said that

Today, we’re making a salmon fillet in a Lemon~Dill Beurre Blanc.  Yum

My hubby prepped the 4 salmon fillets for me but you can also ask your fish monger or just try it yourself

Show me how to process a salmon fillet

You’ll need 1 1/2 cups of a good quality white wine, (remember what we always say… if you won’t drink it, don’t cook with it!) 1 cup of chilled butter, 6 tablespoons of fresh dill, the zest and juice of one lemon and kosher salt & black pepper for seasoning

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Heat a cast iron pan (or non stick if that’s what you’d prefer) over medium heat with a drizzle of olive oil  Season one side of the fillets with kosher salt and black pepper

Place the fillets seasoning side down when the pan is nice and hot.  Just listen to that sizzle!

Cook the salmon for 5 minutes, season the top side with kosher salt and black pepper and flip

Cook another 5 minutes.  Cover to keep warm and set aside while you make the sauce

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Simmer the white wine over medium heat for about 10 minutes to cook off the alcohol and to reduce the sauce

Remove from heat and add in the butter, whisking until incorporated

The reason it’s important to remove the pan from the heat is that if the butter melts too quickly, the fats and solids will separate and the sauce will be greasy rather than smooth

Zest and juice the lemon, finely chop the fresh dill

Place the pan back over medium heat and add in the lemon juice, zest, and fresh dill

Whisk well, bring to a simmer and season with kosher salt and black pepper to taste

I like to plate the salmon fillets on top of the delicious buttery, lemony sauce and sprinkle with a little fresh dill

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Enjoy!

Simply Sundays! ~ Lemon~Dill Beurre Blanc Salmon

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

4 salmon fillets

1 1/2 cups of a good quality white wine

1 cup of chilled butter, cut into 1 tablespoon pieces

6 tablespoons of fresh dill

zest and juice of one lemon

kosher salt & black pepper

Drizzle of olive oil

Directions

Heat a cast iron pan (or non stick if that’s what you’d prefer) over medium heat with a drizzle of olive oil.  Season one side of the fillets with kosher salt and black pepper; place the fillets seasoning side down when the pan is nice and hot

Cook the salmon for 5 minutes, season the top side with kosher salt and black pepper and flip; cook another 5 minutes.  Cover to keep warm and set aside while you make the sauce

Simmer the white wine over medium heat for about 10 minutes to cook off the alcohol and to reduce the sauce; remove from heat and add in the butter, whisking until incorporated

Zest and juice the lemon, finely chop the fresh dill; place the pan back over medium heat and add in the lemon juice, zest, and fresh dill

Whisk well, bring to a simmer and season with kosher salt and black pepper to taste

Plate the salmon fillets on top of the delicious buttery, lemony sauce and sprinkle with a little fresh dill

Tools used to make this recipe

OXO Good Grips Fish Turner

New Star Foodservice Lemon Squeezer

Pyrex Prepware 2-Cup Glass Measuring Cup

Lodge Cast Iron Skillet 10.25-inch

Good Cook Classic Zester

ZYLISS Quik Blend Whisk

© Simply Sundays 2016

All rights reserved

2 comments on “Lemon~Dill Beurre Blanc Salmon

  1. This looks so good. I love salmon and this recipe is easy, using ingredients on hand. Pinned

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