This is one of the easiest recipes I know for making salmon fillets. As we know, salmon can be steamed, baked or broil. Normally, I just season it, drizzle it with lemon juice and butter and cook it the oven. Quick and no mess. A lemon-butter sauce is a good way to go. You can see this in my post of 12/ 15/18 Poached Fish Fillets in Lemon-Butter Sauce, which can be applied to almost any seafood.
But wine-butter sauce is another way to perfect this dish. Just note that salmon has a unique favor of its own that does not need enhancing with rich sauces and a plethora of spices. This masks the flavor of the fish. So, I prepare the dish with the basics: salt, pepper, and a little oregano. Add butter and white wine, and you have a marvelous seafood entrée. With some veggies and potatoes, and a light white wine (chardonnay, moselle, chenin blanc, suavignon blanc, pinot grigio, or, if you can afford it, meursualt). I had it with a rosé from Australia, North South Wales, a Yarrunga Field Rosé, and it was perfect. If you can get it, great. If not, the other choices work just as well.
SALMON IN WINE-BUTTER SAUCE
2 pounds salmon fish fillets
5 tablespoons olive oil
1 medium onion, peeled and sliced into thin rings
Salt and freshly ground black pepper to taste
1 tablespoon fresh chopped oregano or 1 teaspoon dried
¼ cup white wine
2 tablespoons butter
- Rinse fillets under cold running water and oat dry with paper towels.
- Heat 2 tablespoons of the olive oil in a medium fry pan or skillet over medium-high heat. Add onion and sauté until translucent, about 2 minutes. Set aside.
- Season on both sides with the salt, pepper and oregano, patting the spices on the fish.
- Heat remaining 3 tablespoons olive oil in a large pan or skillet over medium-high heat. Add fillets, skin side up, and cook, uncovered, 2 minutes. Turn salmon over and cook 3 minutes. Add butter and wine to pan and cook, covered, until fish is opaque throughout and sauce is reduced, about 3 or more, depending upon thickness of fillets. Transfer to a serving platter, and drizzle sauce over fish when serving.
Yield: 4 servings.