This Salmon with White Wine Dill Sauce Recipe is a quick and easy and perfect for weeknights. The buttery dill wine sauce is to die for!
When you’re in a rush and you need to get a quick, delicious and light dinner on the table, fish is always a great option. The quick cook time and versatility makes it great for weeknight dinners.
And when it comes to fish, salmon is always a winner. It’s available at most grocery stores fresh or frozen. It is loaded with heart healthy Omega 3s . The flavor combinations are virtually endless so you can eat salmon several times a month but each recipe would have a completely different flavor profile. It really is a fantastic protein option.
This Baked Salmon with White Wine Dill Sauce is a great way to prepare it. The salmon is tender and cooked perfectly. But the star of the show just might be the buttery white wine dill sauce. It comes together while the salmon is cooking and then is drizzled over the top.
The best part is that this gorgeous salmon is ready in under 30.
The great thing about this recipe is just how easy it is to make. Follow along these step by step photos and instructions.
STEP #1: Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray.
STEP #2: Place salmon filets on the prepared baking sheet and sprinkle with salt and pepper. Place sliced lemon on top. Bake in preheated oven for 10 minutes. Remove, tent with foil for 10 more minutes. The salmon will continue to cook during this time.
STEP #3: Make the sauce while the salmon is cooking. Melt butter in a skillet over medium heat, once melted add garlic and cook 30 seconds to 1 minute or just until fragrant. Pour in wine Cook for 5 minutes or until sauce reduces by 1/3. Stir in fresh dill and remove from heat.
STEP #4: Remove lemon slices from the salmon and discard. Transfer to a serving platter, spoon sauce over the top and serve.
My family absolutely loved this salmon! I served it with a salad and garlic rice. It was the perfect dinner for our busy weeknight!
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Note: This post was originally written in 2010. It was updated with new photos, nutrition information and a slightly modified recipe in 2022.