Baked Sockeye Salmon

Baked Sockeye Salmon

Justin All Recipes, Citrus Fruit Recipes, Fish Fillet Recipes, Preserved Citrus Recipes, Salmon Recipes 3 Comments

Preserved Lemon Beurre Blanc

Makes 40 Servings
White Burgundy or Oregon Chardonnay such as Etienne Sauzet, Deux Montille, Belle Pente, or Domaine Drouhin
  • Preserved Lemon Vinaigrette
  • ½ cup fresh Chives, minced
  • ½ of 1 Preserved Lemon, finely diced (about ¼ cup)
  • ¼ cup Champagne Vinegar
  • ¾ cup Olive Oil
  • Preserved Lemon Beurre Blanc
  • ¾ cup sliced Shallots
  • ½ bottle white wine
  • 1 lb. butter
  • ½ cup chives, minced
  • ¼ cup preserved lemon


  • Preserved Lemon Vinaigrette

Combine ingredients.

  • Preserved Lemon Beurre Blanc

Add wine and shallots to large saucepan. Bring to simmer. Reduce volume by half.

Turn down heat to low-medium.

Add butter, constantly stirring or whisking until butter melts. Do not let the sauce reach a simmer! It will break if it gets too hot. Juggle the pan off and on the heat to keep it hot enough for the butter to melt and incorporate.

Add chives and preserved lemon. Add salt and pepper to taste.

Remove from the burner, but keep warm by leaving sauce in a warm but not hot place such as the back of the stove. It is now ready and waiting.

  • Salmon

Remove salmon fillets from packaging and lay on baking sheets. Pour preserved lemon vinaigrette over top. Season with salt & pepper.

Transfer baking sheets to oven. Bake at 350 degrees for 8-10 minutes if fillets are ½ inch thick or less, and for 12-14 minutes if fillets are ½ to 1 inches in thickness.

  • Presentation

Transfer salmon fillets to large platter. Add beurre blanc to your liking. Garnish with minced chives or parsley.
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