Oven Baked Salmon with Lemon Cream Sauce

Oven Baked Salmon with flavorful and simple lemon cream sauce. Lemon beurre blanc, will be your secret weapon for seafood recipes. Gourmet flavors at home! | natashaskitchen.com

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.

Oven Baked Salmon with flavorful and simple lemon cream sauce. Lemon beurre blanc, will be your secret weapon for seafood recipes. Gourmet flavors at home! | natashaskitchen.com

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

Oven Baked Salmon with flavorful and simple lemon cream sauce. Lemon beurre blanc, will be your secret weapon for seafood recipes. Gourmet flavors at home! | natashaskitchen.com

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

Oven Baked Salmon with flavorful and simple lemon cream sauce. Lemon beurre blanc, will be your secret weapon for seafood recipes. Gourmet flavors at home! | natashaskitchen.com

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. 

Oven Baked Salmon with flavorful and simple lemon cream sauce. Lemon beurre blanc, will be your secret weapon for seafood recipes. Gourmet flavors at home! | natashaskitchen.com

Oven Baked Salmon with flavorful and simple lemon cream sauce. Lemon beurre blanc, will be your secret weapon for seafood recipes. Gourmet flavors at home! | natashaskitchen.com

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.

Oven Baked Salmon with flavorful and simple lemon cream sauce. Lemon beurre blanc, will be your secret weapon for seafood recipes. Gourmet flavors at home! | natashaskitchen.com

Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve your hungry dinner guests 🙂

Oven Baked Salmon with flavorful and simple lemon cream sauce. Lemon beurre blanc, will be your secret weapon for seafood recipes. Gourmet flavors at home! | natashaskitchen.com

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

4.79 from 33 votes
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
This oven baked salmon is drizzled generously in a simple and delicious lemon cream sauce (classically known as lemon beurre blanc).
Author: Natasha of NatashasKitchen.com
Servings: 4 to 6 slices

Ingredients

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

Instructions

  1. 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.
  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.
  4. Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.

Recipe Notes

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

Oven Baked Salmon with flavorful and simple lemon cream sauce. Lemon beurre blanc, will be your secret weapon for seafood recipes. Gourmet flavors at home! | natashaskitchen.com

Do you have a go-to recipe for dinner guests? Let me know in a comment below!

Oven Baked Salmon with flavorful and simple lemon cream sauce. Lemon beurre blanc, will be your secret weapon for seafood recipes. Gourmet flavors at home! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • David
    August 29, 2018

    Way too much lemon juice for the sauce. 2 or 3 tablespoons is plenty. Reply

    • Natasha
      August 29, 2018

      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. Reply

  • Millicent
    July 6, 2018

    Question: how could this be made for a lactose intolerant person? ☹️ Reply

    • Natasha
      July 6, 2018

      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. Reply

  • Heather Sommer
    April 21, 2018

    I made this tonight. It was amazingly delicious!! The salmon was perfectly cooked and the sauce was divine. This recipe is definitely a keeper!! Reply

    • Natasha's Kitchen
      April 21, 2018

      YAY! I’m happy to hear you enjoy the recipe as much as I do. Thanks for sharing your excellent review Heather! Reply

  • Kendra
    March 21, 2018

    What can I use instead of wine?
    Thank you. Reply

    • Natasha
      natashaskitchen
      March 21, 2018

      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. Reply

  • Juli
    March 9, 2018

    A family favorite meal! I have a picky eater that does not like salmon or asparagus, but he devours this ❤️ Reply

    • Natasha's Kitchen
      March 10, 2018

      I’m glad the recipe is “picky eater” approved! Thanks for sharing your great review Juli! Reply

  • Cindi
    March 3, 2018

    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! Reply

    • Natasha's Kitchen
      March 3, 2018

      I’m happy to hear you both love the recipe Cindi! Thanks for following and sharing your excellent review! Reply

      • Cindi
        March 10, 2018

        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 ☼ Reply

        • Natasha's Kitchen
          March 10, 2018

          I hope you love that recipe Cindi! Thanks for following and sharing your sweet comments! Reply

  • Matt
    February 25, 2018

    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! Reply

    • Natasha
      natashaskitchen
      February 26, 2018

      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 🙂 Reply

  • Staci Z
    February 17, 2018

    Made this last night.. the sauce was wonderful! Creamy and lemony. The salmon was PERFECT at 14 minutes. Thanks for the recipe! Reply

    • Natasha's Kitchen
      February 17, 2018

      You’re welcome Staci! I’m glad you love the recipe. Thanks for sharing your excellent review! Reply

  • Olga
    February 10, 2018

    I used wild salmon steaks for this recipe but it turned out hard and chewy not soft (( Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      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! Reply

      • Olga
        February 10, 2018

        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. Reply

        • Natasha
          natashaskitchen
          February 11, 2018

          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. Reply

        • Fatima
          July 27, 2018

          I made this tonight with asparagus and white rice — I loved it! You’re the best Reply

          • Natashas Kitchen
            July 27, 2018

            Thank you Fatima! I’m so happy you enjoyed that!

  • Margriet Huisman
    February 5, 2018

    would this sauce this good with sable fish or halibut? Reply

    • Natasha
      natashaskitchen
      February 6, 2018

      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! 🙂 Reply

  • Eleni
    January 16, 2018

    Love this recipe! Reply

    • Natasha's Kitchen
      January 17, 2018

      I’m glad to hear that Eleni! Thanks for sharing! Reply

  • Emily
    December 18, 2017

    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. Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      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.  Reply

      • Emily
        December 19, 2017

        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. Reply

        • Natasha
          natashaskitchen
          December 19, 2017

          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 :). Reply

  • Adriana clark
    December 11, 2017

    I want to make this ahead. Would it work to reheat after being refrigerated? Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      Adriana, I think this recipe is best fresh. If reheating, heat the sauce slowly so the consistency won’t break. Reply

  • Emily
    December 8, 2017

    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. Reply

    • Natasha
      natashaskitchen
      December 8, 2017

      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. Reply

  • Tim Pingelton
    December 6, 2017

    I am a very novice cook, but this turned out great. The first time I reduced in a recipe! Thanks. Reply

    • Natasha's Kitchen
      December 6, 2017

      You’re welcome Tim! I’m glad to hear the recipe is a success! Thanks for sharing 🙂 Reply

  • Jan Anter
    December 3, 2017

    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! Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      You are very welcome Jan and thank you for the nice review! 😬 Reply

  • Norelle
    November 11, 2017

    Love the lemon cream sauce! Goes well with other kinds of fish. Reply

    • Natasha's Kitchen
      November 11, 2017

      I’m glad you love the sauce just as much as I do! Thanks for sharing Norelle! Reply

  • Laney
    November 7, 2017

    This sounds so good. Would love to try it tonight, but I don’t have heavy cream. Can you use half and half instead? Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      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. Reply

  • Treva
    October 5, 2017

    Great! Perfect for my low carb diet plus my 7-year-old son liked it too! Reply

    • Natasha's Kitchen
      October 6, 2017

      Awesome! I’m glad to hear that Treva! Thanks for sharing! Reply

  • Sue
    September 26, 2017

    Tried this tonight. It was fabulous! Perfect special touch for the salmon. Hubby went for seconds on the sauce! Reply

    • Natasha's Kitchen
      September 26, 2017

      I’m happy to hear you both enjoy the recipe! Thanks for sharing your great review Sue! Reply

  • September 22, 2017

    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 Reply

    • Natasha
      natashaskitchen
      September 23, 2017

      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. Reply

  • Dana Jordan
    August 3, 2017

    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! Reply

    • Natasha's Kitchen
      August 3, 2017

      You’re welcome Dana! I’m happy to hear how much you both enjoy the recipe! Thanks for sharing your fantastic review! Reply

  • Tracy
    July 20, 2017

    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.

    Thank you Reply

    • Natasha's Kitchen
      July 21, 2017

      You’re welcome Tracy! I’m happy you both enjoy the recipe so much! Thanks for sharing your wonderful review! Reply

  • Cass
    July 7, 2017

    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! Reply

    • Natasha's Kitchen
      July 7, 2017

      I’m glad you love it Cass! Thanks for sharing your great review and tip with other readers! Reply

  • Anh
    June 10, 2017

    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! Reply

    • Natasha
      natashaskitchen
      June 10, 2017

      Lemon should not have any bitterness to it unless you are using the white part of the rind. Maybe you had a bad lemon? Reply

      • Anh
        June 11, 2017

        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… Reply

  • June 5, 2017

    Simply AMAZING!!!!!
    By chance would you know the calorie intake for this meal? Reply

    • Natasha's Kitchen
      June 5, 2017

      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! Reply

  • Jaedan
    May 14, 2017

    This was really delicious, great lemon sauce! I’m not usually a big fan of lemon but this was special! Reply

    • Natasha
      natashaskitchen
      May 14, 2017

      Jaeda, thank you for sharing such a nice review, I’m so glad you liked it 😀 Reply

  • May 2, 2017

    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. Reply

    • Natasha's Kitchen
      May 3, 2017

      I’m happy to hear that Melissa! Thanks for sharing your wonderful review! Reply

  • Esperanza
    April 11, 2017

    Made this last night! loved it!Thank so much for this amazing recipe! Reply

    • Natasha's Kitchen
      April 11, 2017

      You’re welcome! I’m glad to hear you enjoy the recipe! Thanks for sharing! Reply

  • April 9, 2017

    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. Reply

    • Natasha's Kitchen
      April 10, 2017

      You’re welcome Trinity! Thanks for sharing your awesome review! 🙂 Reply

  • Whitney
    March 16, 2017

    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. Reply

    • Natasha's Kitchen
      March 16, 2017

      WOW! Thank you for sharing such a nice and thoughtful review Whitney!! 🙂 Reply

  • Alicia Anthony
    March 5, 2017

    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. Reply

    • Natasha
      natashaskitchen
      March 5, 2017

      Oh that is so awesome and quite a compliment! Thank you so much 🙂 Reply

  • Lizabeth
    February 17, 2017

    Made this last week, my husband asked for it again tonight…..DELICIOUS! This is now my “go to” salmon recipe! Reply

    • Natasha's Kitchen
      February 17, 2017

      That’s great Lizabeth!! Thank you for sharing your wonderful review! Reply

  • Anna
    January 4, 2017

    It is an amazing recipe. My family loved it. Thanks Reply

    • Natasha's Kitchen
      January 5, 2017

      Glad to hear your family enjoys it as much as mine does! Reply

  • Dharmesh Goshalia
    December 29, 2016

    going to try this tonight … will let you know if i was a success 🙂 Reply

    • Natasha's Kitchen
      December 29, 2016

      It is amazing! Let me know what you think!! Reply

  • Katie
    December 15, 2016

    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? Reply

    • Natasha
      natashaskitchen
      December 15, 2016

      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 🙂 Reply

  • Dominic
    December 1, 2016

    Made this salmon for my daughter and she just loved it
    It turned out incredible !
    Thanks for sharing this recipe. Reply

    • Natasha
      natashaskitchen
      December 1, 2016

      I’m so glad you both enjoyed it!! 🙂 Reply

  • Sue
    November 30, 2016

    Can I make this recipe for a group of 15 people ahead of time? Reply

    • Natasha
      natashaskitchen
      November 30, 2016

      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. Reply

      • Sue
        December 3, 2016

        Thank you. I am trying this tonight 🙂 Reply

        • Natasha
          natashaskitchen
          December 3, 2016

          That’s wonderful! I hope you love it! 🙂 Reply

  • Seby
    November 22, 2016

    Hi,
    Sounds good but how can I substitute dry white wine with something else? Reply

    • Natasha
      natashaskitchen
      November 22, 2016

      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. Reply

  • Dawn
    November 21, 2016

    That was outstanding!!! Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      I’m so happy you enjoyed it!! 🙂 Reply

  • SjPJ
    November 8, 2016

    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. Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      Thank you for such a nice review, I’m all smiles 😄. Reply

  • Eve & Bart
    October 15, 2016

    Delicious! Made this for dinner tonight. We loved it. Thank you. Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      You are welcome, I’m glad you guys loved it 😀. Reply

  • DBrici
    October 6, 2016

    What an amazing recipe! I just made this tonight and it was perfect!! My family loved it! 😋Thank you! Reply

    • Natasha
      natashaskitchen
      October 7, 2016

      Awww that is music to my ears! Thank you so much for sharing that with us 🙂 Reply

    • Natasha
      natashaskitchen
      October 7, 2016

      Awww that is music to my ears! Thank you so much for sharing that with us 🙂 Reply

  • Diana Luka
    September 28, 2016

    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! Reply

    • Natasha
      natashaskitchen
      September 28, 2016

      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. Reply

  • Michelle
    September 16, 2016

    WOW! What an amazing recipe! I just made this for my salmon and it was perfect!! Thank you! Reply

    • Natasha
      natashaskitchen
      September 16, 2016

      Michelle, thank you for such a nice review on the salmon and you are welcome 😀. Reply

  • Tzivia
    June 22, 2016

    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 Reply

    • Natasha
      natashaskitchen
      June 22, 2016

      That’s awesome! I’m so happy to hear your sister even enjoyed it! Thanks for sharing that with me 🙂 Reply

      • June 22, 2016

        Pleasure is all mine luv yea I couldn’t believe it with my sis gotta remember to eat fish more often thanx again cheers Reply

  • Alicia
    June 18, 2016

    Delicious! Everyone loved this sauce. Will definitely be making again 🙂 Reply

    • Natasha
      natashaskitchen
      June 18, 2016

      Alicia, thank you for such a nice review, looks like you might have a new favorite 😀. Reply

  • Aigul
    June 16, 2016

    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) Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      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 🙂 Reply

  • Donald Marselle
    June 10, 2016

    Salisbury Steak

    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. Reply

  • Donald Marselle
    June 10, 2016

    Here is a recipe you may try.
    Always a favorite at our house especially during grilling season.

    Sorry no pics. Reply

    • Natasha
      natashaskitchen
      June 10, 2016

      Awesome!! Thank you so much for sharing! I’m printing this right now to try it later 🙂 Reply

  • Donald Marselle
    June 10, 2016

    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. Reply

    • Natasha
      natashaskitchen
      June 10, 2016

      Thank you for the great review! I’m so happy you’re enjoying my recipes 🙂 Reply

  • Annie
    June 7, 2016

    Would the baking time be different if it’s 1lb of salmon? Reply

    • Natasha
      natashaskitchen
      June 7, 2016

      Hi Annie, it should be the same. Reply

  • Tzivia
    June 5, 2016

    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 Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      Oh I’m sorry to hear that :(. Yes, you can use this sauce for a variety of fish and seafood. 🙂 Reply

      • Tzivia
        June 6, 2016

        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 Reply

  • Ghenya
    June 3, 2016

    I made it, and absolutely loved the recipe. Spasibo :)))) Reply

    • Natasha
      natashaskitchen
      June 3, 2016

      Ghenya, I’m so happy you enjoyed the recipe. Thank you for sharing that with us and you are welcome! Reply

  • Nina
    May 31, 2016

    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!!!!!!!! Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      Thank you Nina! I hope you love it! 🙂 Reply

      • Nina
        June 2, 2016

        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 Reply

        • Natasha
          natashaskitchen
          June 3, 2016

          Hi Nina! Click here for my go-to asparagus recipe. It’s so easy and tasty 🙂 Reply

          • Nina
            June 3, 2016

            tanks

  • AB
    May 31, 2016

    Can i replace the wine with anything? Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      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. Reply

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