Sockeye Salmon with Preserved Lemon Beurre Blanc

4.0
(3)
3 Reviews
2 Photos

We made this recipe for a party, so it's enough for 40 people, but the recipe can easily be scaled down. Beurre blanc is basically a white wine reduction that has been emulsified with butter. Pairs well with a white Burgundy or Chardonnay, or a seasonal beer.

Submitted by MarxFoods
Updated on January 3, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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a close up view of a sockeye salmon filet, in a metal baking dish, in a preserved lemon beurre blanc sauce
2
Prep Time:
30 mins
Cook Time:
8 mins
Total Time:
38 mins
Servings:
40
Yield:
40 servings
Jump to Nutrition Facts

Ingredients

Preserved Lemon Vinaigrette:

  • ¾ cup olive oil

  • ½ cup minced chives

  • ¼ cup diced preserved lemon

  • ¼ cup Champagne vinegar

  • 10 pounds sockeye salmon fillets

  • 1 pinch salt and ground black pepper to taste

Preserved Lemon Beurre Blanc:

  • ½ (750 milliliter) bottle white wine

  • ¾ cup sliced shallots

  • 1 pound butter

  • ½ cup minced chives

  • ¼ cup diced preserved lemon

  • 1 cup chopped parsley, or to taste

Directions

  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.

Cook's Note:

If salmon fillets are 1/2-inch thick or less, bake for 8 to 10 minutes. If they are 1/2-inch to 1-inch thick, bake for 12 to 14 minutes.

Nutrition Facts (per serving)

319 Calories
23g Fat
1g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 40
Calories 319
% Daily Value *
Total Fat 23g 29%
Saturated Fat 8g 40%
Cholesterol 104mg 35%
Sodium 292mg 13%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 25g 49%
Vitamin C 3mg 3%
Calcium 8mg 1%
Iron 1mg 3%
Potassium 370mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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