Salmon Fillets with Beurre Blanc and Grilled Lemons


Serves 4

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  • ½ onion, finely chopped
  • 5ml olive oil
  • 200ml dry white wine
  • 30 ml cream
  • 150g unsalted butter, chilled and diced
  • Salt
  • White pepper
  • 3 lemons, halved
  • 1 side of salmon, cut into 150g portions


Heat the olive oil in a small saucepan, and gently fry the onion. Add the white wine and reduce by half.

Add the cream and reduce by half again.

Gradually whisk in butter making sure each piece is dissolved into the sauce before adding the next piece. Do not boil or it could split.

Add a squeeze of lemon juice and salt and pepper to taste.

Heat a Le Creuset skillet and fry the fish non skin side first until golden, turn over and add the lemons. Once brown serve immediately with the sauce.