A while back Shaun and I agreed to try eating fish or seafood at least once a week. We both love fish, but life got busy and the plan fell by the wayside. Still, every time I cook salmon I remember how quickly a simple, well-prepared fillet can brighten a weeknight meal. This roasted salmon with a light white-wine sauce is one of those easy, comforting dishes that feels a little special without much fuss. The recipe here is adapted slightly from a version on Martha Stewart’s website; I adjusted the amounts and steps to suit our tastes and simplify preparation.
Roasted Salmon with White-Wine Sauce
3 servings
15 minutes
18 minutes
33 minutes
Ingredients
- 1 lb. fresh salmon
- 1 Tbsp unsalted butter
- 2 tsp flour
- 3/4 cup dry white wine
- 1 Tbsp green onions, thinly sliced
- Salt and freshly ground black pepper
Instructions
Preheat the oven to 450°F (230°C). Lightly season the salmon with salt and place it on a baking sheet or in a shallow roasting pan. Roast the salmon for 18–20 minutes, or until it turns opaque and flakes easily with a fork.
While the salmon is cooking, make the white-wine sauce. In a small saucepan over medium heat, melt the butter. Stir in the flour and cook briefly to form a roux, about 30–60 seconds. Slowly pour in the white wine while whisking to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes, until the sauce slightly thickens and the wine flavor concentrates. Taste and adjust seasoning with salt and pepper.
When the salmon is done, transfer it to a serving platter and spoon the white-wine sauce over the fillets. Garnish with the sliced green onions and sprinkle with additional salt and pepper if needed. Serve immediately.
Notes & Tips
Choose a dry white wine that you enjoy drinking—its flavor will concentrate in the sauce. If you prefer, substitute low-sodium chicken or vegetable broth for a lighter sauce, though the wine adds brightness and depth. For a smoother sauce, whisk the flour into the melted butter until well combined before adding the wine. Avoid overcooking the salmon; a few extra minutes in the oven can dry it out.
Serve this roasted salmon with simple sides such as steamed vegetables, roasted potatoes, or a fresh green salad. Leftovers keep well in the refrigerator for up to two days; gently reheat the salmon and sauce together over low heat to avoid drying the fish.
If you try this recipe, feel free to leave a comment or share a photo on social media. Small adjustments—like adding a squeeze of lemon, a pinch of red pepper flakes, or a sprinkle of fresh herbs—can personalize the dish without changing its straightforward preparation.