For an extra layer of flavor, try grilling the salmon instead of baking it. Grill over medium heat until cooked through. If the beurre blanc starts to separate, whisk in a tablespoon of cold water to help it re-emulsify. The preserved lemon adds a unique citrusy and slightly salty flavor. If you can't find preserved lemon, you can substitute with lemon zest and a pinch of salt, but the flavor won't be quite the same. This dish pairs wonderfully with roasted asparagus, steamed green beans, or a simple salad.
Sockeye Salmon with Preserved Lemon Beurre Blanc
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PREP TIME30 mins
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COOK TIME8 mins
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TOTAL TIME38 mins
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SERVING40 People
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VIEWS9
Indulge in the exquisite flavors of perfectly baked sockeye salmon, enhanced by a vibrant preserved lemon beurre blanc. This elegant dish is surprisingly simple to create, making it ideal for both special occasions and weeknight dinners. The bright citrus notes of the preserved lemon complement the rich salmon, creating a symphony of taste that will leave you wanting more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol104 mg
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Fiber0 g
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Protein25 g
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Saturated Fat8 g
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Sodium292 mg
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Sugar0 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper. (5 minutes)
02
StepIn a bowl, whisk together olive oil, 1/2 cup minced chives, 1/4 cup diced preserved lemon, and Champagne vinegar. This will be your flavorful vinaigrette. (2 minutes)
03
StepPlace salmon fillets on the prepared baking sheets. Pour the vinaigrette evenly over the top of each fillet. Season generously with salt and pepper. (3 minutes)
04
StepBake in the preheated oven until the salmon flesh flakes easily with a fork. This typically takes 8 to 14 minutes, depending on the thickness of the fillets. Check for doneness after 8 minutes to avoid overcooking. (8-14 minutes)
05
StepWhile the salmon is baking, prepare the beurre blanc. In a large saucepan, combine the white wine and sliced shallots. Bring to a simmer over medium-high heat and cook until the liquid is reduced by half, about 5 minutes. (5 minutes)
06
StepReduce the heat to medium-low. Begin adding the cold butter cubes, one or two at a time, whisking constantly until each cube is fully melted and emulsified into the sauce before adding the next. It's crucial to keep the heat low and move the saucepan on and off the burner as needed to prevent the sauce from simmering or boiling, which can cause it to break. (10 minutes)
07
StepOnce all the butter is incorporated and the beurre blanc is smooth and creamy, stir in the remaining 1/2 cup minced chives and 1/4 cup diced preserved lemon. Season to taste with salt and pepper. (2 minutes)
08
StepTransfer the baked salmon fillets to a large platter. Spoon the preserved lemon beurre blanc generously over the top. Garnish with chopped fresh parsley. Serve immediately and enjoy! (2 minutes)
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RECIPE REVIEWS
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Please Rate
Hershel Ankunding
Jun 13, 2025This recipe was a hit at my dinner party! The beurre blanc was so flavorful and the salmon was perfectly cooked.
Shaylee Botsford
Jun 13, 2025The preserved lemon really makes this dish special. I will definitely be making this again.
Rocio Dickens
Jun 10, 2025I was a little intimidated by the beurre blanc, but the instructions were so clear and easy to follow. It turned out perfectly!
Armando Runolfsson
Jun 9, 2025Easy to adapt for fewer people, which is great! I made it for two and we had no leftovers.