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Recipe by Naomi Nachman

Lemon Butter Herbed Salmon

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Dairy Dairy
Easy Easy
6 Servings
Allergens
20 Minutes
Diets

Ingredients

Main ingredients

  • 6 (6-ounce) salmon fillets

  • 1/2 cup Gefen Cornstarch

  • 1 tablespoon plus 1 teaspoon lemon pepper, divided

  • 2 tablespoons canola oil

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1 and 1/2 cups Baron Herzog Chenin Blanc or other white wine

  • 1 fresh lemon, juiced

  • kosher salt, to taste

  • small handful fresh parsley, finely chopped


Wine Pairing

Herzog Special Reserve Edna Valley Albarino

Directions

Prepare the Salmon

1.

In a small bowl, mix together cornstarch and one tablespoon lemon pepper.

2.

Coat fish in the cornstarch mixture. Set aside.

3.

In a large saucepan, heat oil over medium-high heat; working in batches if necessary, add fish. Cook for three minutes on each side, until lightly browned. Place the fish into an ovenproof dish; set aside.

4.

Preheat oven to 350 degrees Fahrenheit.

5.

Prepare the sauce: Over moderate heat, in the same saucepan, melt butter; then add flour to make a roux, stirring constantly until it thickens. The sauce will get thicker as it gets closer to boiling point.

6.

Add white wine and lemon juice; add 1 teaspoon lemon pepper and salt to taste.

7.

Stir constantly until the sauce thickens; stir in the fresh parsley.

8.

Pour sauce over fish; bake for 20 minutes, uncovered.

Notes:

  – Roux is created by cooking wheat flour with oil or butter. It is the thickening agent used when making sauces. – To tell if fish is done, use a fork to flake the fish in the thickest part. If it flakes easily, it’s ready. – You can also use striped bass, cod, and Nile perch in this recipe.
Lemon Butter Herbed Salmon

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tzivia solomon
tzivia solomon
3 years ago

Delicious!