Salmon with Lemon Dill Beurre Blanc

7 Feb

It doesn’t get much better than beurre blanc. If you’re not familiar with this tantalizing sauce it’s basically hot emulsified butter with vinegar, wine, and shallots, but you don’t have to stop there. You can get creative and add a variety of ingredients. It’s the perfect complement to seafood.  I made a lemon dill beurre blanc to go with my salmon and I have to say I was quite pleased with the results, but then again my infatuation with butter goes way back. I remember as a child sneaking into the kitchen in the middle of the night to eat butter by the stick. Oh how I love my butter!!! I served it up with some sautéed spinach, and couscous, then topped it off with thinly sliced lemon, a couple of sprigs of dill and crispy fried salmon skin.

{ingredients for Lemon Dill Beurre Blanc}

{season the salmon with salt and pepper}

{make sure you stain your sauce}

{add your dill at the very end}

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

Cook the wine, shallot and garlic over medium high heat until almost dry (au sec) about 5 to 8 minutes.

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.

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.


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.


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