Baked Salmon with Rosé Wine Cream Sauce

This baked salmon with rosé wine cream sauce is elegant, flavorful, and surprisingly easy to prepare. I love how the tender salmon bakes with herbs and wine, then pairs beautifully with a silky, rich sauce that’s perfect for special occasions or a cozy dinner at home.

Why You’ll Love This Recipe

I like this recipe because it feels restaurant-worthy but doesn’t require complicated steps. The rosé adds a subtle fruitiness to both the salmon and the sauce, while the cream balances everything with smooth richness. I find the combination of dill, parsley, and pink peppercorns makes it fresh and fragrant without overpowering the delicate fish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the salmon
▢2.2 lbs salmon
▢1 lemon, sliced
▢3 bay leaves, fresh or dried
▢3-4 sprigs fresh dill
▢125ml/1/2cup rosé wine
▢1 tsp salt and pepper, I used crushed pink peppercorns

For the rosé sauce
▢2 tbsp butter
▢2 shallots
▢250/1 cup rosé wine
▢250/1 cup heavy/double cream
▢salt, to taste
▢2 tsp pepper, divided
▢2 tbsp fresh parsley, chopped

Directions

1. I preheat the oven to 375°F (190°C).
2. I place the salmon in a baking dish, then layer lemon slices, bay leaves, and dill over the top.
3. I season with salt and pepper, then pour the rosé wine around the salmon.
4. I cover the dish loosely with foil and bake for 20–25 minutes, until the salmon is just cooked through and flakes easily with a fork.
5. While the salmon bakes, I prepare the sauce. I melt the butter in a pan and sauté the shallots until soft and fragrant.
6. I pour in the rosé wine and let it reduce by half.
7. I stir in the cream, season with salt and pepper, and let it simmer gently until thickened.
8. Just before serving, I stir in the fresh parsley.
9. I serve the salmon with the rosé cream sauce spooned generously over the top.

Servings and Timing

This recipe makes about 4 servings. I can prepare and cook it in around 35–40 minutes, making it ideal for both weeknight dinners and elegant entertaining.

Variations

Sometimes I add a touch of Dijon mustard to the sauce for extra depth. I also enjoy swapping parsley with tarragon or chives for a different herbal note. If I want a lighter version, I replace part of the cream with crème fraîche or even Greek yogurt. For an extra indulgent touch, I garnish with salmon roe or a drizzle of truffle oil.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the salmon gently in a 300°F (150°C) oven until just heated through, then reheat the sauce separately over low heat. I avoid microwaving since it can dry out the fish and cause the sauce to split.

FAQs

Can I use white wine instead of rosé?

Yes, I can substitute dry white wine, though rosé gives a softer, fruitier flavor.

Should I leave the skin on the salmon?

I usually leave it on while baking to help keep the fish moist, but I remove it before serving if I prefer.

Can I use dried dill instead of fresh?

Yes, but I find fresh dill gives a brighter, more delicate flavor.

How do I know when the salmon is done?

I check with a fork the salmon should flake easily and reach an internal temperature of 145°F (63°C).

Can I make the sauce ahead of time?

Yes, I prepare it a few hours in advance, then reheat gently before serving.

What side dishes go well with this?

I like serving it with roasted potatoes, steamed asparagus, or a fresh green salad.

Can I cook the salmon in parchment paper instead?

Yes, baking it en papillote (in parchment) keeps it extra moist and flavorful.

How do I prevent the sauce from curdling?

I keep the heat low when adding the cream and avoid boiling after it’s added.

Can I use salmon fillets instead of a whole side?

Yes, I adjust the baking time to about 12–15 minutes for individual fillets.

Is this dish suitable for entertaining?

Absolutely I love serving it for dinner parties since it looks and tastes impressive but is simple to prepare.

Conclusion

This baked salmon with rosé wine cream sauce is one of my favorite dishes for when I want something elegant yet approachable. I love how the delicate flavors of salmon, herbs, and wine come together in a creamy sauce that elevates the entire meal. It’s a recipe I return to whenever I want to impress guests or simply treat myself to something special.

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