Perfectly crispy-skinned salmon fillets topped with a luxurious French butter sauce infused with white wine, shallots, and fresh lemon. This elegant dish showcases classic French technique and delivers restaurant-quality results at home.
Beurre blanc is best served immediately and does not reheat well, so prepare it while the salmon cooks. Serve with steamed asparagus, roasted fingerling potatoes, or a simple green salad.
For a lighter sauce, you can use half the amount of butter for a thinner but still flavorful result.
Ingredients
Scale
Measurement units
- 4 Salmon fillets, skin-on (6 oz each)
- 2 tbsp Olive oil
- Salt (to taste)
- Freshly ground black pepper (to taste)
- ¼ cup Dry white wine
- ¼ cup White wine vinegar
- 2 tbsp Shallots, finely minced
- ¼ cup Heavy cream
- ¾ cup Cold unsalted butter, cut into tablespoon-sized pieces
- 2 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 2 tbsp Fresh chives, finely chopped
- Cayenne pepper (pinch)
Ingredients
Scale
Measurement units
- 4 Salmon fillets, skin-on (6 oz each)
- 2 tbsp Olive oil
- Salt (to taste)
- Freshly ground black pepper (to taste)
- ¼ cup Dry white wine
- ¼ cup White wine vinegar
- 2 tbsp Shallots, finely minced
- ¼ cup Heavy cream
- ¾ cup Cold unsalted butter, cut into tablespoon-sized pieces
- 2 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 2 tbsp Fresh chives, finely chopped
- Cayenne pepper (pinch)
Instructions
Prep the salmon
Remove salmon fillets from refrigerator and let rest at room temperature.
Pat fillets completely dry with paper towels, then season both sides generously with salt and black pepper.
Equipment: paper towels
Reduce the wine and shallots
Combine white wine, white wine vinegar, and minced shallots in a small saucepan over medium-high heat.
Bring to a boil and reduce until only 2–3 tablespoons of liquid remain.
Equipment: small saucepan
Add cream and reduce heat
Add heavy cream to the reduction and simmer.
Reduce heat to low.
Equipment: small saucepan
Whisk in the butter
Whisk in cold cold unsalted butter one piece at a time, waiting until each is almost fully incorporated before adding the next.
Continue until the sauce is smooth, creamy, and slightly thickened. Do not let it boil or it will break.
Equipment: small saucepan, whisk
Finish and hold the beurre blanc
Remove from heat and whisk in lemon juice, lemon zest, and cayenne pepper.
Strain through a fine-mesh sieve into a small bowl, cover, and keep warm in a warm water bath.
Equipment: fine-mesh sieve, small bowl, whisk
Heat the pan
Heat olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering but not smoking.
Equipment: large skillet
Sear the salmon skin-side down
Place salmon fillets skin-side down in the pan and press gently with a spatula for 10 seconds to prevent curling.
Cook without moving until skin is deeply golden and crispy.
Equipment: large skillet, spatula
Flip and finish cooking
Carefully flip the salmon.
Cook until just cooked through but still slightly translucent in the center for medium doneness.
Equipment: large skillet, spatula
Plate and sauce
Transfer salmon to serving plates skin-side up.
Whisk the beurre blanc sauce briefly to re-emulsify if needed, then spoon generously over the salmon.
Equipment: serving plates, whisk, spoon
Garnish and serve
Garnish with fresh chives and serve immediately.
Before you cook
Cook notes
- • Beurre blanc is best served immediately and does not reheat well, so prepare it while the salmon cooks.
- • For a lighter sauce, you can use half the amount of butter for a thinner but still flavorful result.
- • Substitute halibut, sea bass, or arctic char for the salmon if desired.
- • Serve with steamed asparagus, roasted fingerling potatoes, or a simple green salad.
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