Roasted Salmon with White Wine Sauce

Roasted Salmon with White Wine Sauce


1 salmon fillet, about 1-1/2 pounds (or your favorite type of fish)
1 tbsp butter
2 tsp all-purpose flour
1 cup Latah Creek Pinot Gris
1 tbsp chopped fresh herbs (I prefer chives or basil)
coarse salt and black pepper


I like to soak the fish fillet in water with a splash of lemon juice before cooking. This will help minimize any fishy smell it may have.

Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet or a roasting pan and season with salt and pepper.
Optional: for a quick and easy meal, add vegetables, such as asparagus and green beans to the sides of the fillet, filling all open space.
Roast fish and vegetables in the oven until it the thickest part of the fillet reaches 135ºF, 10-15 minutes, then remove from the oven.

While the salmon is cooking, start the sauce. In a small saucepan, melt butter over medium heat.

Add flour and cook for 1 minute, whisking constantly.

Add wine and bring to a boil. Reduce heat to simmer and cook until reduced by half, approximately 8 to 10 minutes, stirring occasionally. Stir in the fresh herbs and season with salt and pepper.

Place portions of the salmon on a plate, and serve along with the roasted vegetables. Drizzle the white wine sauce over the salmon. Sprinkle with additional fresh herbs and lemon slices for a beautiful presentation.

Ellena's Notes

In 2009, Mike and I traveled to Queen Charlotte Islands off the western coast of Canada where we experienced four days of phenomenal salmon fishing. We came home with one hundred and fifty pounds of fully dressed and filleted Coho and Chinook. This was a first for me and I'm not sure if the Chinook or I jumped more when I hooked into a twenty-eight pounder. This really, really easy and delicious salmon recipe is one we tried upon returning home. Maybe it was the freshly caught fish or the simplicity of the recipe, but it was marvelous.

Serve with Latah Creek Pinot Gris or Chardonnay.

Eat Simple, Eat Well, Ellena