Oven Baked Salmon with Lemon Cream Sauce
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This oven baked salmon is drizzled generously in a simple and delicious lemon cream sauce (classically known as lemon beurre blanc). The sauce will become your secret weapon for seafood recipes. It’s great with salmon, scallops, crab cakes and all kinds of fish. It is easy to make and brings so much amazing flavor.
We enjoyed salmon with lemon beurre blanc at our favorite fancy restaurant while celebrating the sale of our house. I knew at first bite that I had to recreate the recipe. For the $25.00 menu price of 1 serving, I could buy a whole salmon filet and feed the entire family!
Traditional beurre blanc recipes can be finicky if they aren’t done right but we found that using heavy cream makes it much more forgiving. It keeps the sauce from separating and allows for gentle reheating if you have leftovers.
As with any cream or butter based sauce, we recommend reheating over low heat, stirring frequently, just until hot and ready.
Notes: 2 lb of salmon serves 4 to 6 and 3 lb of salmon serves 6 to 8, depending on how you portion.
For Oven Roasted Salmon with Lemon Cream Sauce:
2 to 3 lb salmon fillet
salt and black pepper to taste
1 Tbsp olive oil for drizzling salmon
1 Tbsp parsley, finely chopped, to garnish
Ingredients for Sauce (Lemon Beurre Blanc)
1 small onion or 2 medium shallots, super finely diced (about 1/4 cup diced)
1/4 cup fresh lemon juice (from 2 medium or 1 large lemons)
1/4 cup dry white wine (such as chardonnay or pino grigio)
1/2 cup heavy cream
1/2 cup (8 Tbsp) cold unsalted butter cut into 8 pieces
How to Make Oven Baked Salmon with Lemon Cream Sauce:
1. Line rimmed baking sheet with foil or parchment paper. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took about 14 minutes.
2. In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
3. Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve your hungry dinner guests 🙂
This oven baked salmon pairs really well with fluffy white rice and asparagus. Now that’s one classy dinner!
Oven Baked Salmon with Lemon Cream Sauce
For Oven Baked Salmon with Lemon Cream Sauce:
- 2 to 3 lb salmon fillet
- salt and black pepper to taste
- 1 Tbsp olive oil for drizzling salmon
- 1 Tbsp parsley, finely chopped, to garnish
For the Lemon Cream Sauce:
- 1 small onion or 2 medium shallots, super finely diced (about 1/4 cup diced)
- 1/4 cup fresh lemon juice, from 2 medium or 1 large lemons
- 1/4 cup dry white wine, such as chardonnay or pino grigio
- 1/2 cup heavy cream
- 1/2 cup 8 Tbsp cold unsalted butter cut into 8 pieces
Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.
We recommend reheating over low heat, stirring frequently, just until hot and ready.
A 2 lb salmon serves 4 to 6 and a 3 lb salmon serves 6 to 8
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Do you have a go-to recipe for dinner guests? Let me know in a comment below!
Read comments/reviewsAdd comment/review
This sauce was amazing on the salmon. My husband enjoyed it very much. My only regret was not making more.
Great to hear that you and your family enjoyed our recipe!
Beautiful sauce for salmon. I will certainly be making this dish again. My family loved it!
That’s great to hear, Sally!
This looks fabulous, and I plan to try it. This might be a moronic question, but I’m wondering if it’s possible to put the sauce on the salmon BEFORE baking.
Hi Lisa! The sauce recipe is developed to be served over the salmon. I don’t know how the cream would handle the high heat of the oven for that length of time or what the texture and taste would be like if you placed it before baking. You can experiment with it if you’d like.
My friend can’t eat onions can I substitute onion powder?I want to make this for her birthday but that would be a no no for her
Hi Patty! I think that would be just fine.
This recipe is AMAZING. I didn’t have lemon but had lemon pepper. (if you use this, replace it as salt) FATASTIC. We scarfed it down.
Thank you for sharing your lovely review with me, Angelina! I’m so glad you enjoyed it!
Thank you, Natasha, for this recipe! It is our go-to recipe when cooking indoors. Simple, elegant and delicious! Are you Ukrainian?
Great to hear that, Rosemary! Thanks for sharing and yes, I am.
Made this tonight…absolutely delicious! The sauce is amazing and works so well with the salmon. Thank you!
That’s just awesome! Thank you for sharing your wonderful review, Alexandra!
So yummy and simple. Made it “sheet-pan” style. Put asparagus on the pan along with the salmon. It cooked beautifully in the same time as the salmon and was fantastic with the sauce. Mmmmmmm. Dinner done in less than 20 minutes.
Love it and great to hear that it was a success! Thanks for your review, Letha.
Hi, I’ve made this recipe in the past and it’s delicious but I currently do not have white wine so can I use chicken stock instead of of the wine?
Hi Pam, I haven’t tried anything else but I do think white wine is important to get the right flavors in this recipe. I suppose the next best thing would be broth.
This recipe sounds delicious and I wanted to use it for our salmon menu for a wedding. But quick question though, can we make the sauce a head of time? Like a day before? Refrigerate and heat up when ready to use?
Hi April, I think this recipe is best fresh. If reheating, heat the sauce slowly so the consistency won’t break.
This was delicious! The sauce put it over the top.
Thanks for your great review, Mary. Glad you enjoyed this recipe!
Nathasa you are the best. I use your recipe everyday.
Thank you for that wonderful compliment!
Excellent recipe and so easy. Every time I make it for guests I always get compliments. I have used this wonderful sauce on other dishes also. very flavorful and the salmon always turns our perfect.
Yay, that is awesome! Thank you so much for your good comments and feedback, Karen!
So goooood! I will be making this often!
Sounds like you found a new favorite, Julie! Thank you for sharing that great review!
I loved your recipe. I used garlic butter (not needed) and a pinch of sugar to combat the tartness of the lemon.
Thanks for posting
The heavy whipping cream was perfect
You’re welcome! I’m so happy you enjoyed it!
Tried this for a group of picky eaters. They loved it! Easy to make, your heavy cream tip made the blending easy. I added capers and just a tiny pinch of cayenne. Heavy cream sauces can use just a little zip. Thanks for a surefire sauce!
ps. 12 min @400°. Always pull your salmon when it is still pink. It will be perfect when plated. If you wait until it is done over heat, it will be a dog biscuit on the plate.
Thank you for sharing that Gordon.
That’s so great Gordon! Thank you for the awesome feedback!
I’m really excited to try this recipe tonight! Do you think buttermilk or almond milk would work as a substitute for the heavy cream?
Hi Emma, I honestly haven’t tried but I think both of those would be too thin. Maybe the canned version of coconut milk with the cream might work, but again, I just haven’t tested it to see if it would emulsify into that nice creamy consistency.
Any substitute to the wine?
Hi Ireen, I haven’t tried anything else but I do think white wine is important to get the right flavors in this recipe. I suppose the next best thing would be broth.
I’ve substituted it with sparkling green grapes juice and it tastes
fine. Received compliments from guests.
Question – What do you think about adding mushrooms? My husband said it was good but it would taste better with mushrooms?
I’m so happy you enjoyed that, Ksusha! I haven’t tested that with mushrooms but I think it could work. If you experiment, let me know how you liked the recipe
My husband loves this dish, especially the sauce. When we have guests he always asks if I can make the white sauce 😉 my kids are currently dairy free so I was in a pickle. I tried this last night as written, substituted the heavy cream for coconut milk (well blended) and used 5 tbsp butter. The sauce came out perfect – really, I think it’s better than the cream version. I served mine with grits and steelhead and the entire dish was scrumptious. Today reheated everything, and had no issues, taste was still popping.
I’m so happy that worked for you all, Inga! Thank you for sharing that wonderful review!
This was super creamy and yummy. I added the juice from the fish to the sauce because it was so flavorful.
I’m so happy to hear that! Thank you for sharing that with me!
You CAN NOT put heavy cream into a mixture that has been on medium heat for nearly 10 minutes, or until it comes to a thick mixture, your cream will curdle. You will need to make sure your mixture is on low heat, or cooled down considerably. Other than the unclear directions, if you make it to this step the sauce is good.
Hi, I haven’t had any issues with curdling as adding the cream cools down the entire mixture so it wouldn’t curdle unless you brought it to a boil afterwards. Be sure just to bring it to a simmer.
I made this and it was EXCELLENT! No curdle problem at all. Best lemon cream sauce recipe that I’ve tried.
That’s just awesome, Julie!! Thank you for sharing your wonderful review 🙂
This was excellent. Also no curdling issues here. I thought the directions were super clear as all of your recipes always are. Thanks for the wonderful recipe Natasha
That’s so great, Lin!
I just used this for the sauce! A perfect walk-through for a perfect result. Thank you very much.
You’re welcome! I’m so happy you enjoyed it
The sauce curdled when I added in the cream as directed. I know that’s always a risk with dairy and lemon, but a note about the risk/some advice on how to avoid that would help! Was so sad to have to throw out the sauce.
Hi Vicky, it really helps if you make sure to simmer the sauce for the recommended time and whisk while adding the cream then be sure not to boil the cream but just bring it to a simmer. I hope that helps to troubleshoot!
This recipe is such a hit in our home. The sauce with shallots and white wine is beyond delicious. We were getting a little tired of salmon lately, but have been craving it more because of the sauce. Pairs perfectly with garlic Yukon gold potatoes. Thanks for making me seem like a good cook!
Sounds like you are a great cook! Thank you for sharing this awesome review with us!
Way too much lemon juice for the sauce. 2 or 3 tablespoons is plenty.
Hi David, when using fresh lemon juice and without any modifications, we didn’t find it to be overpowering, but you can add it to taste.
Question: how could this be made for a lactose intolerant person? ☹️
Hi Millicent, I honestly haven’t tried any substitutions like that – I’m not sure if something like ghee would work instead of butter but the consistency probably won’t be the same. If anyone else has tried, please let us know. In the mean time, I would highly highly recommend our most popular salmon recipe here.
I made this tonight. It was amazingly delicious!! The salmon was perfectly cooked and the sauce was divine. This recipe is definitely a keeper!!
YAY! I’m happy to hear you enjoy the recipe as much as I do. Thanks for sharing your excellent review Heather!
What can I use instead of wine?
Hi Kendra, I haven’t tried anything else but I do think white wine is important to get the right flavors in this recipe. I suppose the next best thing would be broth.
A family favorite meal! I have a picky eater that does not like salmon or asparagus, but he devours this ❤️
I’m glad the recipe is “picky eater” approved! Thanks for sharing your great review Juli!
I have been meaning to send a message to you about this recipe for the last several weeks to say THANK YOU 🙂 It is easy & SO good! I literally make this EVERY Saturday night (when we’re home) for my husband & me. FYI, I bake the salmon fillets at about 400 for 15 minutes, which turns out perfectly. I’ve tried other recipes of yours, too. You’re awesome ~ Thank you so much!
I’m happy to hear you both love the recipe Cindi! Thanks for following and sharing your excellent review!
I just rec’d the email with your Easy Chicken Kiev Video! Oo-la-la…looks so good 🙂 I cannot wait to try it! Btw, you are just adorable on your videos, too. Your sunny personality is inspiring ☼
I hope you love that recipe Cindi! Thanks for following and sharing your sweet comments!
I love this sauce. It smells so good when it’s cooking. I have made it several times and have tried adjusting cooking times and amounts of ingredients, but I can never get it to thicken up. On the picture above it looks more like a glaze, like there is a thickness to it, but mine looks like a sauce and is runny. Is there anything I can do? As I stated I have tried to use less heavy cream, half the amount of butter, longer reduction times on the wine, but I can’t get it to thicken to the consistency that it looks like in the above photo. Any tips would be great!
Hi Matt, I’m so glad you love the sauce! The cristical step for the consistency is step 3. “Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat.” When you are adding the butter, reduce the heat to the lowest setting and patiently whisk in the butter. If the butter goes in at too high of heat, it will be runny but if the butter dissolves slowly into the sauce rather than melting quickly, it will be thicker and richer 🙂
Made this last night.. the sauce was wonderful! Creamy and lemony. The salmon was PERFECT at 14 minutes. Thanks for the recipe!
You’re welcome Staci! I’m glad you love the recipe. Thanks for sharing your excellent review!
I used wild salmon steaks for this recipe but it turned out hard and chewy not soft ((
Hi Olga, that could occur with over-baking. Often wild salmon stakes are thinner than farmed salmon so they require less baking time. Also, make sure you are using a conventional oven bake mode (not convection). I hope that helps for next time!
I’ve tried your recipes with farmed sallmon and they turned out delucious but they seem not work for wild ones….and they weren’t thin.
Hi Olga, from what I’ve read, wild salmon is less fattier than farmed salmon so it is not as forgiving if it is overcooked. Here is a helpful article on cooking farmed vs wild caught salmon.
I made this tonight with asparagus and white rice — I loved it! You’re the best
Thank you Fatima! I’m so happy you enjoyed that!
would this sauce this good with sable fish or halibut?
Hi Margriet, I haven’t tried it on those types of fish but I do think it would work for a variety of fish. I hope you love it! 🙂
Love this recipe!
I’m glad to hear that Eleni! Thanks for sharing!
Do you have any tips on selecting chards? Should I select a chard that expressly mentions lemon or citrus on the back label? Should these be the first flavors mentioned or is it enough that the description ends with “hint of lemon/citrus?” What if the label doesn’t mention lemon or citrus at all but notes like apple, vanilla, pineapple, peach, pear and other non-lemon/citrus flavors? May I use an unoaked chard? I am so confused. Am I over-thinking this? Should I simply close my eyes and randomly pick any old $6 to $10 chard? Please, help.
Hi Emily, I’m not sure where the chard question is coming from or your reference to a label with citrus? Did I miss something? I would suggest googling or doing a youtube search so you can have a visual of how to select chard.
Hi Natasha, I was referring to the labels on wine bottles, which describe each wine’s flavor profile. Some of the flavors mentioned, like apple, vanilla, pear, peach, etc., seem like they would conflict with the lemon flavor we are trying to achieve with the sauce. The bottle of chard pictured in this blog lists apple and vanilla notes on its back label — I checked its website — so I think I’ll go with that and hope those flavors somehow enhance the lemon flavor of the sauce.
Oh my goodness I thought you were asking about chard, like the vegetable greens so I was completely confused!! LOL. It’s been a busy day! 😉 I haven’t tested them all but I think pretty much any drinkable chardonnay would work here :).
I want to make this ahead. Would it work to reheat after being refrigerated?
Adriana, I think this recipe is best fresh. If reheating, heat the sauce slowly so the consistency won’t break.
May I substitute another liquid (e.g., low sodium chicken broth or water) for the white wine? I too am a novice that has never cooked with white wine. I am a bit nervous about trying.
Hi Emily, I haven’t tested it that way so it is difficult to guess, but if you wanted to omit the white wine, you could probably use broth and cook it down the same way you would the wine. I probably would not double the lemon juice or it would overwhelm the sauce.
I am a very novice cook, but this turned out great. The first time I reduced in a recipe! Thanks.
You’re welcome Tim! I’m glad to hear the recipe is a success! Thanks for sharing 🙂
Just finished this fabulous recipe!
Everything about it is wonderful.
Added a little bit of minced garlic with the onion and sautéed both before adding lemon and wine.
Just fantastic. Thank you, Natasha!
You are very welcome Jan and thank you for the nice review! 😬
Love the lemon cream sauce! Goes well with other kinds of fish.
I’m glad you love the sauce just as much as I do! Thanks for sharing Norelle!
This sounds so good. Would love to try it tonight, but I don’t have heavy cream. Can you use half and half instead?
Hi Laney, I can’t say for sure since I haven’t tried that substitution. I’m not sure if it would develop properly into the same light and creamy consistency.
Great! Perfect for my low carb diet plus my 7-year-old son liked it too!
Awesome! I’m glad to hear that Treva! Thanks for sharing!
Tried this tonight. It was fabulous! Perfect special touch for the salmon. Hubby went for seconds on the sauce!
I’m happy to hear you both enjoy the recipe! Thanks for sharing your great review Sue!
Just wondering if you use salted or unsalted butter? Recipe does not say but picture of ingredients shows unsalted butter. Getting ready to try it. Thanks
Hi Pam, I apologize I missed your question earlier. It is unsalted butter. Sorry I missed that and I have now clarified this in the recipe.
Just wonderful! I eat a low carb high fat diet, but my husband eats a very strict low carb low fat diet so I served his with a lemon wedge instead of the sauce. He tasted the sauce and proceeded to pour a boatload of the sauce over his salmon and vegetables. He went on and on how delicious this meal was. Thank you!
You’re welcome Dana! I’m happy to hear how much you both enjoy the recipe! Thanks for sharing your fantastic review!
Hi Natasha, just wanted to let you know that I love this recipe. My daughter loves it so much. It is so simple and easy to do. Thank you very much for sharing this.
You’re welcome Tracy! I’m happy you both enjoy the recipe so much! Thanks for sharing your wonderful review!
I absolutely loved this recipe! I do however recommend being a bit conservative with the lemon juice if you don’t prefer the sauce to be quite as tart. I added 1tbsp of raw sugar to help balance the acidity of the lemon and it turned out perfect! Great dish!
I’m glad you love it Cass! Thanks for sharing your great review and tip with other readers!
Hi. I made this recipe today but I don’t know why I have some bitterness taste from lemon. Do you know how I can avoid it? Thank you very much in advance and I really enjoy your recipes!
Lemon should not have any bitterness to it unless you are using the white part of the rind. Maybe you had a bad lemon?
I only added lemon juice (no lemon skin or seeds). The juice itself before being cooked is ok, no bitterness. I checked online and it seems that there’re a few people having the same problem like me. For example point 6 in the article below mentions this issue http://www.bonappetit.com/test-kitchen/common-mistakes/article/citrus-common-mistakes . But I know that sometimes I can squeeze some juice in my boiling food and it’s ok, sometimes it’s bitter… very strange…
By chance would you know the calorie intake for this meal?
I’m glad you love it Michelle! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
This was really delicious, great lemon sauce! I’m not usually a big fan of lemon but this was special!
Jaeda, thank you for sharing such a nice review, I’m so glad you liked it 😀
This sauce was stunning! I had to use white wine vinegar, as I had no wine on hand, so it was probably more tart than your original recipe, but it was utterly delicious.
I’m happy to hear that Melissa! Thanks for sharing your wonderful review!
Made this last night! loved it!Thank so much for this amazing recipe!
You’re welcome! I’m glad to hear you enjoy the recipe! Thanks for sharing!
Thank you for this very informative article. I made the sauce and was very happy with it. The step-by-step pics are very helpful.
You’re welcome Trinity! Thanks for sharing your awesome review! 🙂
Omg. This lemon cream sauce is one of the best things in life I have ever eaten. I think I have made it now almost ten times. I needs to be tried on numerous things, but so far I have only done salmon. It is a sad day when there is some left over and nothing to use it on. I’ll admit I licked my plate and will be writing this easy amazing sauce in my recipe book. I hope you don’t mind. Delicious is an understatement. You underrate it. Incredible. I have also made a couple other things from you and have yet to try anything not delicious thus far. I think I rated one of your smoothies on Pinterest as one of the best so far too. You’re amazing. I truly mean that. I try lots of recipes and will rate poorly if I don’t like it or would never make it again.
WOW! Thank you for sharing such a nice and thoughtful review Whitney!! 🙂
This recipe is amazing restaurant quality! In fact I have never left a review of a recipe in my life. the only change I did was I added fresh dill to the sauce. I am from New England you cant have seafood without dill.
Oh that is so awesome and quite a compliment! Thank you so much 🙂
Made this last week, my husband asked for it again tonight…..DELICIOUS! This is now my “go to” salmon recipe!
That’s great Lizabeth!! Thank you for sharing your wonderful review!
It is an amazing recipe. My family loved it. Thanks
Glad to hear your family enjoys it as much as mine does!
going to try this tonight … will let you know if i was a success 🙂
It is amazing! Let me know what you think!!
Would it work to serve the sauce on the side? Also, I’m having a dinner party with 8 adults. Can I double the sauce recipe?
Hi Katie, since the cream has a good amount of butter in it, it will eventually thicken as it stands. You can double the sauce recipe but I would also use a saucepan that was larger if doubling the sauce. If you are looking for a good recipe that doesn’t require an additional sauce, this is our most popular salmon recipe and it’s very easy to prepare for a party 🙂
Made this salmon for my daughter and she just loved it
It turned out incredible !
Thanks for sharing this recipe.
I’m so glad you both enjoyed it!! 🙂
Can I make this recipe for a group of 15 people ahead of time?
Hi Sue, I think this recipe tastes best when made fresh and I would not recommend marinating the salmon ahead of time since there is lemon juice in the marinade. I would suggest preparing the marinade ahead of time and refrigerating it separately from the salmon then spreading it on and baking before your event.
Thank you. I am trying this tonight 🙂
That’s wonderful! I hope you love it! 🙂
Sounds good but how can I substitute dry white wine with something else?
Hi Seby, I haven’t tried anything else but I do think white wine is important to get the right flavors in this recipe. I suppose the next best thing would be broth.
That was outstanding!!!
I’m so happy you enjoyed it!! 🙂
I made oven baked salmon recipe tonight & its a keeper, do again dish! My husband says its “DELICIOUS” make it again please. Stayed pretty much to the recipe, added some garlic.
Thank you for such a nice review, I’m all smiles 😄.
Delicious! Made this for dinner tonight. We loved it. Thank you.
You are welcome, I’m glad you guys loved it 😀.
What an amazing recipe! I just made this tonight and it was perfect!! My family loved it! 😋Thank you!
Awww that is music to my ears! Thank you so much for sharing that with us 🙂
Awww that is music to my ears! Thank you so much for sharing that with us 🙂
This was AMAZING!! total hit at the dinner table! I added garlic to the sauce and it was just perfect! Keep the good recepies coming!! Even my one year old wanted seconds! Can’t wait to share this with my family!
I’m so happy you and your family enjoyed it! That’s so sweet that your one year old wanted seconds! 🙂 Thank you for sharing that with us.
WOW! What an amazing recipe! I just made this for my salmon and it was perfect!! Thank you!
Michelle, thank you for such a nice review on the salmon and you are welcome 😀.
Hey Natasha made this tonight for dinner with tilapia only thing was I didn’t have parsley or any other fresh herbs so just made a lemon butter sauce with garlic melted a whole stick of butter put in a little flour in place of the white wine next time hopefully I will have all the ingredients but nevertheless it came out really way good and soooo yummy with my mom and sissy and mind u my sister ain’t a fish fan but this she gobbled up like wildfire will definitely be making this again darlin thanx tons @ always
That’s awesome! I’m so happy to hear your sister even enjoyed it! Thanks for sharing that with me 🙂
Pleasure is all mine luv yea I couldn’t believe it with my sis gotta remember to eat fish more often thanx again cheers
Delicious! Everyone loved this sauce. Will definitely be making again 🙂
Alicia, thank you for such a nice review, looks like you might have a new favorite 😀.
Hello Natasha, I made this today but I used canernet savinion (I didn’t have any wight wine), I used only 4 spoons of butter, and my sauce didn’t thicken, it was liquid. But OMG it was so good anyways! I don’t like salmon, just trying to be healthy at least sometimes and force myself in eating it. But this sauce…. It is delicious! Definitely a keeper, thank you very much! P.s. I’m making chicken drumsticks tomorrow (your new recipe)
I’m so glad you enjoyed it! I’ve actually seen this sauce served in several consistencies – ranging from very thin to almost a gravy! I hope you fall in love with the drumsticks recipe 🙂
1 1/2 pounds ground beef (85 % lean)
1/2 cup cooked rice
1/4 cup green pepper chopped
1/4 cup onion chopped
1 Tbsp. parsley chopped
1 teas. salt
1/4 teas. garlic salt
Mix well and form into 4 oval patties.
Cook on med. high grill 15 minutes total turning once.
Serve with Salisbury sauce:
1/4 cup catsup, 2 Tbsp. chili sauce,
1/2 tsp. Brown gravy master, 2/3 cup water, 1 tsp. Worcestershire sauce,
1/4 tsp. dry basil, .
Mix well in saucepan, bring to boil, reduce heat and simmer 15 minutes. Serve over meat.
Here is a recipe you may try.
Always a favorite at our house especially during grilling season.
Sorry no pics.
Awesome!! Thank you so much for sharing! I’m printing this right now to try it later 🙂
Absolutely the best Salmon recipe ever.
The Sauce is superb!
This will become a heirloom recipe in our family.
Thank you Natasha.
I have made other recipes from your blog and ALL were delicious.
Thank you for the great review! I’m so happy you’re enjoying my recipes 🙂
Would the baking time be different if it’s 1lb of salmon?
Hi Annie, it should be the same.
Mmmmm wow looks really way good too bad im allergic to salmon Natasha wanna know if this can work with tilapia or tuna or cod gotta eat more fish seeing this recipe yummmm
Oh I’m sorry to hear that :(. Yes, you can use this sauce for a variety of fish and seafood. 🙂
Yea me too but we get by oh wow that’s so good to know that I can use any other fish trying to eat more of it gurl happy eating
I made it, and absolutely loved the recipe. Spasibo :))))
Ghenya, I’m so happy you enjoyed the recipe. Thank you for sharing that with us and you are welcome!
Thanks Natasha, we just get baked salmon yesterday, but different recipe. Next time I will try this, looks delicious. I can smell it so yammmmm.be bless always!!!!!!!!
Thank you Nina! I hope you love it! 🙂
Hi Natasha, I have question how you did asparagus, it looks delicious. I do not have to cook it, but I be happy to try…. Thanks
Hi Nina! Click here for my go-to asparagus recipe. It’s so easy and tasty 🙂
Can i replace the wine with anything?
Hi AB, I haven’t experimented with anything but different kinds of wines, but I don’t think it would taste the same if you omitted the wine.