This White Wine Lemon Butter Salmon comes together quickly with only nine ingredients. It’s perfect as a weeknight dinner or date night main!Jump to Recipe
Let’s take a moment and really celebrate this White Wine Lemon Butter Salmon. It bursts with flavor, yet manages to have less than 10 ingredients. It’s on the table in 20 minutes and pairs perfectly with any number of side dishes, making it an ideal weeknight dinner option. It’s fancy enough for date night (perfect for Valentine’s Day!), especially when paired with some gorgeous white wine. What can I say? She’s a perfectly versatile meal.
Ingredients for White Wine Lemon Butter Salmon
Salmon: My strong preference is a wild-caught variety.
Sea Salt and Black Pepper: You’re going to go ahead rub the salt and pep directly on the salmon no more than 15 minutes before cooking.
Lemon Juice and Zest: Don’t skip the zest! It really deepens the flavor, in my opinion.
Dijon Mustard: For a bit of tangy spice. I’m generally obsessed with Dijon.
Honey: Lends a perfect layer of sweetness to the sauce.
Garlic: As if we could make salmon without garlic.
Butter: Feel free to substitute olive oil or use vegan butter to make this dairy-free!
Dry White Wine: Sauvignon Blanc or Pinot Grigio would be ideal.
Salmon Tips & Tricks
- Use wild-caught! Not only is it more nutritious, but it tastes way better. You can read all about the differences between wild-caught and farm-raised salmon here. Next time you buy salmon at the grocery store, take a moment to notice how much deeper the pink hue of wild salmon is due to their more diverse diet.
- Don’t season too soon! If you marinate or season your seafood too soon, it can become rubbery. No thank you! 15 minutes is plenty of time.
- Mise en Place: In other words, everything in its place. I like to make sure my sauce is fully whisked together and the white wine is measured and ready to go before I start cooking. This recipe moves quickly!
- Meat Thermometer: While not necessary, this relatively affordable kitchen tool has been a game changer for me. You’ll want to take the salmon off direct heat as soon as it hits 145° F. You can also cut into a piece and take a peek to make sure it’s cooked through.
If you give this white wine lemon butter salmon a try, be sure to leave a rating and review! This encourages others to give the recipe a try and always makes my day. You can also find me on Pinterest and Instagram.
More Valentine’s Day Recipes
- Pistachio Romesco Pasta (Vegan!)
- Vegan Kale Caesar Pasta with Crispy Chickpeas
- 5-Ingredient Vegan Chocolate Strawberry Truffles
White Wine Lemon Butter Salmon
- large frying pan
- meat thermometer (optional)
- 1 lb salmon (preferably wild caught)
- ½ tsp sea salt
- freshly ground black pepper
- juice and zest of one lemon
- 1 tbsp Dijon mustard
- 2 tbsp honey
- 3 cloves garlic peeled and minced
- 2 tbsp butter (can substitute vegan butter or olive oil to keep dairy free!)
- ¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- Cut salmon into 4 fairly even pieces and pat dry with paper towels. Season evenly with salt and pepper and set to the side.
- Whisk together lemon juice and zest, Dijon mustard, honey, and garlic. Go ahead and pour the wine into a separate liquid measuring cup. (This recipe moves quickly so it's best to be prepared!)
- Heat butter in a large frying pan over medium high heat. Once butter has melted, add salmon, skin side up, and cook until golden brown, 3-5 minutes.
- Flip the salmon and add lemon Dijon mixture and white wine to the pan. Cook for 2-3 more minutes, or until the wine has boiled off and the fish reaches an internal temperature of 145° F (seriously, a meat thermometer is your best friend!). You can also cut into a piece and take a peek to make sure it's cooked through.
- Remove the salmon from the pan immediately, placing on a serving plate so it doesn't overcook. It's okay to simmer the sauce a little longer if needed in order to thicken properly. Drizzle remaining sauce over the salmon and serve. ENJOY!
Photography by Hope Agresti