Sockeye Salmon With Preserved Lemon Beurre Blanc

Name: Sockeye Salmon With Preserved Lemon Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Preserved Lemon Vinaigrette:; 3/4 cup olive oil; 1/2 cup minced chives; 1/4 cup diced preserved lemon; 1/4 cup Champagne vinegar; 10 pounds sockeye salmon fillets; 1 pinch salt and ground black pepper to taste; Preserved Lemon Beurre Blanc:; 1/2 (750 milliliter) bottle white wine; 3/4 cup sliced shallots; 1 pound butter; 1/2 cup minced chives; 1/4 cup diced preserved lemon; 1 cup chopped parsley, or to taste

Servings: persons

Preserved Lemon Vinaigrette:
3/4 cup olive oil
1/2 cup minced chives
1/4 cup diced preserved lemon
1/4 cup Champagne vinegar
10 pounds sockeye salmon fillets
1 pinch salt and ground black pepper to taste
Preserved Lemon Beurre Blanc:
1/2 (750 milliliter) bottle white wine
3/4 cup sliced shallots
1 pound butter
1/2 cup minced chives
1/4 cup diced preserved lemon
1 cup chopped parsley, or to taste

1
Preheat oven to 350 degrees F (175 degrees C). Line rimmed baking sheets with parchment paper.
2
Whisk olive oil, 1/2 cup chives, 1/4 cup preserved lemon, and Champagne vinegar together in a bowl.
3
Lay salmon fillets on the prepared baking sheets. Pour vinaigrette over the top. Season with salt and pepper.
4
Bake in the preheated oven until flesh flakes easily with a fork, 8 to 14 minutes depending on the thickness of the fillets.
5
Bring white wine and shallots to a simmer in a large saucepan. Cook until volume is reduced by half, about 5 minutes. Reduce heat to medium-low. Add butter, whisking constantly until melted. Move saucepan on and off the heat so sauce is just hot enough to melt butter, but never simmering.
6
Stir 1/2 cup chives and 1/4 cup preserved lemon into the beurre blanc. Season with salt and pepper.
7
Transfer salmon fillets to a large platter. Pour beurre blanc on top. Garnish with parsley.

3610

kcal

Calories

285

Fat

Carbs

230

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Preserved Lemon Vinaigrette:, 3/4 cup olive oil, 1/2 cup minced chives, 1/4 cup diced preserved lemon, and more.

Yes, Sockeye Salmon With Preserved Lemon Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!