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Salmon with Lemon Dill Beurre Blanc


1 cup dry white wine
1 large shallot (minced)
3 cloves of garlic (minced)
4 oz. (1/2 cup) cold unsalted butter, cut into small cubes
1 Tbsp. fresh lemon juice (zest optional)
2 Tbsp. chopped fresh dill


  1. Cook the wine, shallot and garlic over medium high heat until almost dry (au sec) about 5 to 8 minutes.
  2. Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt.
  3. Off the heat, stir in the lemon juice and zest. Strain through a fine mesh strainer then add your dill. Season with salt and pepper. Serve immediately.

For the Salmon:
Preheat the broiler. Line a heavy rimmed baking sheet with foil. Season salmon with salt and pepper. Broil for 5 to 7 minutes or until just cooked through and golden brown.