---
title: "Roasted salmon with lemon beurre blanc"
description: "Silky salmon, tender leeks and a bright, buttery lemon sauce."
canonical: "https://www.savoureux.fr/en/recipe/roasted-salmon-lemon-beurre-blanc"
last-updated: "2026-08-10T12:06:47.201Z"
---

# Roasted salmon with lemon beurre blanc

Silky salmon, tender leeks and a bright, buttery lemon sauce.

- **Prep**: 18 min
- **Cook**: 25 min
- **Rest**: 2 min
- **Difficulty**: Intermediate
- **Serves**: 4 personnes

## Ingredients
- 4 150 g salmon fillets
- 600 g Leeks
- 120 g Unsalted butter
- 1 Lemon
- 1 Shallot
- 5 cl Dry white wine
- 1 tbsp Neutral oil

## Steps
1. **Soften the leeks** — Wash between the leek layers, slice them into 5 mm rounds and melt 20 g of the butter in a frying pan over low heat. Add the leeks and a pinch of salt, cover for 8 minutes, then uncover and cook for 4 minutes. Stir once or twice while they are covered so the slices cook evenly. If an edge starts to brown, lower the heat and add 1 tablespoon of water.
2. **Prepare the salmon** — Pat the salmon fillets dry and remove any pin bones. Brush the oven dish with the tablespoon of neutral oil, place the fillets skin-side down and divide the measured salt and pepper evenly over them. Finely grate a little lemon zest over the salmon, squeeze 1 tablespoon of juice for the sauce and keep the rest of the lemon for serving.
3. **Roast until just cooked** — Roast the salmon at 180°C for 12 minutes if the fillets are about 3 cm thick; allow up to 15 minutes for thicker pieces. Start checking the centre at 12 minutes. Insert the thermometer horizontally into the thickest part of one fillet. Remove the salmon from the oven and rest it for 2 minutes.
4. **Whisk the beurre blanc** — Finely chop the shallot and simmer it with the 50 ml of wine and 1 tablespoon of lemon juice for 4–5 minutes, until about 1 tablespoon of liquid remains. Turn the heat to its lowest setting and whisk in the remaining 100 g of cold butter, one cube at a time. Wait until each butter cube is nearly melted before adding the next, and never let the sauce boil. Add the remaining pepper and serve immediately with the leeks, salmon and remaining lemon.

## Nutrition (per serving)
- Calories: 609 kcal
- Protein: 33.4 g
- Carbohydrate: 8.4 g
- Sugar: 6.5 g
- Fat: 47.5 g
- Saturated fat: 21.7 g
- Fiber: 3.2 g
- Sodium: 593 mg
---
Full recipe with photos: https://www.savoureux.fr/en/recipe/roasted-salmon-lemon-beurre-blanc