Baked Salmon with White Wine Dill Sauce

I know that I have already shared a recipe for salmon with dill this week but I could not resist sharing this recipe too. First the salmon is baked with lemon, then topped with a buttery white wine sauce that gets a burst of flavor from some fresh dill added right at the end.  After all the rich food we’ve eaten the last few weeks, it’s a nice change.

First, I want to start out by saying Happy New Year everyone! I truly hope you all had a wonderful and safe New Year’s eve. Ryan and I ushered in 2010 with some friends. And while we said goodbye to 2009 and all of the memories that it brought, I started looking forward to all that 2010 will bring. Then I started thinking about resolutions.

Each year I have every intention of following through with the New Year’s resolutions I make but in the spirit of complete honesty, I don’t always keep them. This year I decided to do something that I thought might be pretty easy to keep. After a friend of mine mentioned that I don’t have many fish recipes on the blog I realized that it was probably because I don’t eat nearly as much fish as I should. So this year I have made a resolution to get more fish in my diet, especially salmon which has loads of Omega-3 fatty acids. And I’ll just say that if every salmon recipe I make tastes this good, I should have no problem keeping this New Year’s resolution. Now, if only I could keep the one that involves eating less potato chips.

Baked Salmon with White Wine Dill Sauce Recipe

Serves 4 Prep Time: Cook Time:


  • 2 (5 ounce) salmon fillets, bones removed
  • fresh cracked pepper and kosher salt
  • 1 lemon, sliced
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 1 tablespoon chopped fresh dill



Preheat your oven to 450.


Line a baking sheet with aluminum foil and spray with non-stick spray.


Place salmon fillets on the prepared baking sheet. Sprinkle fillets with kosher salt and fresh cracked pepper. Place 2 lemon slices on top of each fillet. Bake for 10 minutes. Remove and tent with aluminum foil for 10 more minutes. Fish will continue to cook during this time. It will flake easily when done.


While salmon is baking, melt butter in a skillet over medium heat. Once melted, add minced garlic and cook just until fragrant, about 30 seconds. Pour in wine. Cook for 5 minutes or until sauce reduces by 1/3. Stir in fresh dill and remove from heat.


Remove lemon slices from the top of the salmon and discard. Gently slide a turner or serving spatula between the skin and the flesh of the fillet to remove the skin, it should separate very easily. Transfer to a serving platter and spoon white wine dill sauce over the top.





Leave a Comment

  • Reply
    April 24, 2015 at 7:54 pm

    I’m definitely going to have to make this one night for my fiance for dinner. He’s gonna love it. So glad I came across this recipe (:

  • Reply
    November 21, 2014 at 1:09 am

    Aluminium foil? Dementia, seizures, Alzheimers.. no joking. No wonder we have such a sick planet with the corrupt, self-appointed, funded by big food and big biotech dieticiancs keeping silent.

    Aluminum, Al is implicated in neurofibrillary tangles, NFT, the death of neurons in the brain, THAT leading to dementia, Alzheimers, and seizures. Al. plays a role in NFT formation by acting on the tau protein, the major component of NFTs. Studies show Al causes abnormal fetal neurological development, so damage starts even before birth.

    In the growing child, Al is associated with bone deformation, as the bone growth disruption. In the adult, Al causes difficulty in fracture healing, immune suppresion, muscle weakness chronic fatigue, & pain in the bones. High doses of Al induce toxic effects and damage the lysosomes in the liver, the spleen and the kidneys. Aluminum interferes with sunshine synthesized sulfate in your skin, that required for red blood cell integrity.

    Al is plentiful in nature, bound with other compounds for easy excretion by the kidneys. In its pure form, it rapidly builds up & is stored, as kidneys fail to excrete the larger amounts. Al comes from cookware and foils, toothpaste, anti-acids & vaccines.

  • Reply
    December 7, 2010 at 7:16 am

    Thanks for your salmons fish information on this blog. I always love eat salmon fish and love cooking through everyone’s website. This is one of the excellent fish and seafood ‘s website that I discovered. Have a look @

    Have A Blessed Day!!

  • Reply
    March 24, 2010 at 5:27 pm

    This was DELISH! My family LOVED it! Thanks for posting wonderful recipes. :)

  • Reply
    January 5, 2010 at 6:24 pm

    I have a nice piece of salmon that is just calling out to be a part of this recipe. That picture is awesome and the salmon looks delish. I better go find a 1/4 cup of wine!

    P.S. Happy New Year!

  • Reply
    chocolate shavings
    January 4, 2010 at 9:39 am

    This salmon looks perfectly flaky, yum!

  • Reply
    Mrs. L
    January 3, 2010 at 10:56 am

    Since eating more fish is on my “to do” list for 2010, this is a great healthy recipe to start with, thanks!

  • Reply
    January 2, 2010 at 12:26 pm

    You’re welcome Theresa!
    Thank you for your nice comments Lissa :)
    I hope you like it Val!
    Thanks Jenny! Whenever I eat fish I really like rice along side so I served this with my rice pilaf with crimini mushrooms ( ) and some steamed veggies. It was a great weeknight dinner.

  • Reply
    January 2, 2010 at 11:44 am

    Yum! I’ll be making this for my family sometime soon. What side dishes would you recommend with this?

  • Reply
    January 2, 2010 at 10:41 am

    Looks so good! I’m always looking for new ways to make Salmon. We will have to give this a try!

  • Reply
    Curiouseats - Lissa
    January 1, 2010 at 5:53 pm

    Looks so refreshing. I’m very impressed with your blog because the frequency of your high quality posts. I’m adding you to my favorites on my blog.

  • Reply
    January 1, 2010 at 5:13 pm

    Yum! I love salmon and this looks fantastic. I’ve been craving something lighter and healthier after all the rich holiday food, so I might give this one a try next week. Thanks!