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Lemon Roasted Salmon with a Creamy Dill Wine Sauce

Lemon Roasted Salmon with a Creamy Dill Wine Sauce
COOK TIME
1h 10 min
YIELDS
12 servings

Simple citrus salmon and dill are a winning combination.

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Ingredients

Lemon Roasted Salmon

1 5
lb(s) salmon, cleaned
¼
tsp salt
¼
tsp pepper
3
lemon, sliced
½
cup fresh parsley, sprigs
½
cup fresh dill
2
Tbsp butter, melted

Creamy Dill Wine Sauce

2
Tbsp butter
2
Tbsp all purpose flour
½
cup milk
½
cup dry white wine
½
cup whipping cream
¾
tsp salt
¼
tsp pepper
¼
cup chopped fresh dill
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Directions

Step 1

Using sharp knife, firmly cut off fish head behind gills (or have fishmonger remove it).

Step 2

Rinse under cold water; pat dry.

Step 3

Season inside and out with salt and pepper.

Step 4

Arrange
one-third of the lemon slices in lengthwise row along centre of foil-lined rimmed baking sheet; top with salmon.

Step 5

Fill cavity with dill, parsley and another third of the lemons.

Step 6

Brush butter over salmon; top with remaining lemons.

Step 7

Crumble up foil around fish to hold juices, leaving salmon uncovered.

Step 8

Bake salmon in 450°F (230°C) oven for about 45 minutes, or 10 minutes per inch
(2.5 cm) of thickness, or until flesh is opaque and flakes easily when tested with fork.

Step 9

Remove from oven and tent with foil; let stand for 5 minutes. With baster or spoon, remove
1/4 cup (50 mL) pan juices; set aside.

Step 10

In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 1 minute.

Step 11

Gradually whisk in milk, wine, cream, salt and pepper; cook, whisking, for 5 minutes or until boiling and thickened.

Step 12

Stir in reserved pan juices; reduce heat and simmer for 5 minutes.

Step 13

Keep warm over low heat while carving salmon; stir in dill.

Step 14

To serve salmon, discard lemon on top.

Step 15

Cut lengthwise along backbone through to bone.

Step 16

Starting at backbone, gently pull off skin; discard.

Step 17

Cut along midline, parallel to backbone, through to bone.

Step 18

Cut crosswise into 4-inch (10 cm) wide portions.

Step 19

Inserting spatula between meat and bones, lift salmon portions to warmed serving plates.

Step 20

Gently lift exposed bones away from other side of salmon; discard.

Step 21

Repeat cutting along midline, then into portions; ease salmon away from skin.

Step 22

Serve with warm sauce.

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