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Baked Salmon with Lemon Dill Beurre Blanc

March 14, 2011

A simple but luxurious fish dressed with lemon dill  sauce which will satisfy all your elegant family and friends.  Nothing could be more simple and delightful when fish is on the menu.

Baked Salmon with Lemon Dill Beurre Blanc


  • 1 1/2 – 2 lbs. Alaskan Wild Salmon
  • 4 Lemons (some sliced, some juiced; some for garnish)
  • 1//2 Onion (sliced)
  • Freshly Ground Pepper
  • 1/4 C. Butter
  • Fresh Dill (for garnish)


  1. Preheat oven to 350 degrees
  2. Line baking pan with foil; grease lightly
  3. Place salmon skin side down on foil; top with onion and lemon and pepper; dot with butter 
  4. Fold foil around salmon and seal tightly
  5. Bake for 20 minutes; open foil and broil (4-6″ from the heat for about 5-10 minutes); fish will flake easily with a fork
  6. While fish is baking make the “Lemon-Dill Beurre Blanc” (see below)
  7. Remove fish from broiler; let stand a couple of minutes; transfer to a warmed platter
  8. Pour the Lemon-Dill Beurre Blanc over the fish and garnish with lemons  and fresh dill

Lemon-Dill Beurre Blanc


  • 1 C. Dry White Wine
  • 1 Lg. Shallot (diced)
  • 4 oz. “Cold” Unsalted Butter (cut in small cubes)
  • 3 T. Fresh Dill (chopped)
  • 2 t. Lemon Zest (grated)
  • 2 t. Fresh Lemon Juice (more to your taste)
  • Pinch of Crushed Red Pepper Flakes
  • Kosher Salt
  • Freshly Ground Pepper


  1. Cook the wine and shallot in saucepan over high heat; stir occasionally (wine will almost evaporate; about 5-8 minutes)
  2. Remove from heat and whisk in the butter “a couple of cubes at a time“; will become thick and creamy; return to heat on low if butter is slow to melt
  3. Remove from heat; stir in dill, lemon zest, lemon juice, salt and pepper
  4. Season to taste with additional salt, pepper and lemon juice as needed

(Serves 4)

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