Beurre blanc sauce breaks if butter hits 88°F—French chefs use ice cubes to rescue split emulsions mid-service.
Salmon Steaks & Beurre Blanc
Dive into a culinary delight with our succulent salmon steaks drizzled in a velvety beurre blanc sauce! This dish combines the freshness of perfectly seared salmon with the luxurious richness of white wine and butter, creating a flavor experience that’s simply irresistible. Get ready to impress your taste buds and your dinner guests with this easy yet elegant meal!
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
The Story
This Franco-American power couple emerged in 1980s New York when French-trained chefs discovered American salmon's thick steaks could handle beurre blanc's temperamental butter emulsion—unlike delicate Dover sole, these Pacific Northwest giants from Alaska and Washington State could support France's most finicky sauce without falling apart, creating a transatlantic marriage that revolutionized upscale American dining.
Regional Twist
In Quebec's Gaspé Peninsula, they replace the white wine with local ice cider and fold maple-smoked salmon belly into the beurre blanc alongside traditional chives, creating a distinctly Canadian twist.
📝 Ingredients
Shopping List
- chives (to taste)
- for arranging lemon and orange rings
- lemon zest (to taste)
- orange zest (to taste)
- rosemary springs (to taste)
- 4 pieces salmon steaks
- 1 piece shallot
- 150 ml white wine
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- 250 g cold diced butter
- olive oil (to taste)
- rosemary salt (to taste)
- salt (to taste)
- white wine vinegar (to taste)
👨🍳 Instructions
- 1
Preheat your oven to 430°F.
- 2
Pat the salmon steaks dry with paper towels. This is key for a crispy exterior.
- 3
Season with rosemary flavored salt, pepper, sprinkle orange and lemon zest.
- 4
Rub each with olive oil.
- 5
Place the salmon steaks on a baking sheet lined with parchment paper. Add lemon and orange rings and rosemary springs.
- 6
Bake for about 12-15 minutes. The internal temperature should reach 125°F to 130°F (52°C to 54°C) for medium doneness.
- 7
For extra crispiness, broil the salmon for the last 2-3 minutes of cooking, keeping a close eye on it.
- 8
Meanwhile, sauté the shallot gently in a bit of butter and a pinch of salt until soft, ensuring it doesn’t brown.
- 9
Pour in the wine and vinegar, and simmer until the liquid is reduced by three-quarters.
- 10
Whisk in the cold butter vigorously until the sauce becomes emulsified.
- 11
Season with salt according to your preference. Straining the shallots is optional, sprinkle in some chives.
- 12
Serve your steaks with sauce and favorite garnish.
💡 Pro Tips
- ✓Pat salmon completely dry and let it sit uncovered for 10-15 minutes before cooking to create surface dehydration, which enables proper Maillard reaction and prevents steaming.technique10-15 minutes
- ✓For beurre blanc, keep shallot temperature below 185°F during sautéing to prevent browning - use medium-low heat and add butter gradually to create a stable emulsion.technique185°F
- ✓Remove salmon at exactly 120°F internal temperature since carryover cooking will raise it to the target 125-130°F while preserving omega-3 fatty acids that degrade above 140°F.timing120°F internal
- ✓Zest citrus directly over the salmon to capture volatile oils that evaporate within 30 seconds of exposure to air, maximizing aromatic impact.ingredient30 seconds
- ✓Use a 3:1 ratio of cold butter to warm shallot base for beurre blanc, whisking continuously to maintain the lecithin emulsion that breaks above 160°F.technique3:1 ratio, 160°F
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Beurre blanc sauce breaks if butter hits 88°F—French chefs use ice cubes to rescue split emulsions mid-service.
Salmon Steaks & Beurre Blanc
Dive into a culinary delight with our succulent salmon steaks drizzled in a velvety beurre blanc sauce! This dish combines the freshness of perfectly seared salmon with the luxurious richness of white wine and butter, creating a flavor experience that’s simply irresistible. Get ready to impress your taste buds and your dinner guests with this easy yet elegant meal!
The Story
This Franco-American power couple emerged in 1980s New York when French-trained chefs discovered American salmon's thick steaks could handle beurre blanc's temperamental butter emulsion—unlike delicate Dover sole, these Pacific Northwest giants from Alaska and Washington State could support France's most finicky sauce without falling apart, creating a transatlantic marriage that revolutionized upscale American dining.
Regional Twist
In Quebec's Gaspé Peninsula, they replace the white wine with local ice cider and fold maple-smoked salmon belly into the beurre blanc alongside traditional chives, creating a distinctly Canadian twist.
📝 Ingredients
Shopping List
- chives (to taste)
- for arranging lemon and orange rings
- lemon zest (to taste)
- orange zest (to taste)
- rosemary springs (to taste)
- 4 pieces salmon steaks
- 1 piece shallot
- 150 ml white wine
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- 250 g cold diced butter
- olive oil (to taste)
- rosemary salt (to taste)
- salt (to taste)
- white wine vinegar (to taste)
👨🍳 Instructions
- 1
Preheat your oven to 430°F.
- 2
Pat the salmon steaks dry with paper towels. This is key for a crispy exterior.
- 3
Season with rosemary flavored salt, pepper, sprinkle orange and lemon zest.
- 4
Rub each with olive oil.
- 5
Place the salmon steaks on a baking sheet lined with parchment paper. Add lemon and orange rings and rosemary springs.
- 6
Bake for about 12-15 minutes. The internal temperature should reach 125°F to 130°F (52°C to 54°C) for medium doneness.
- 7
For extra crispiness, broil the salmon for the last 2-3 minutes of cooking, keeping a close eye on it.
- 8
Meanwhile, sauté the shallot gently in a bit of butter and a pinch of salt until soft, ensuring it doesn’t brown.
- 9
Pour in the wine and vinegar, and simmer until the liquid is reduced by three-quarters.
- 10
Whisk in the cold butter vigorously until the sauce becomes emulsified.
- 11
Season with salt according to your preference. Straining the shallots is optional, sprinkle in some chives.
- 12
Serve your steaks with sauce and favorite garnish.
💡 Pro Tips
- ✓Pat salmon completely dry and let it sit uncovered for 10-15 minutes before cooking to create surface dehydration, which enables proper Maillard reaction and prevents steaming.technique10-15 minutes
- ✓For beurre blanc, keep shallot temperature below 185°F during sautéing to prevent browning - use medium-low heat and add butter gradually to create a stable emulsion.technique185°F
- ✓Remove salmon at exactly 120°F internal temperature since carryover cooking will raise it to the target 125-130°F while preserving omega-3 fatty acids that degrade above 140°F.timing120°F internal
- ✓Zest citrus directly over the salmon to capture volatile oils that evaporate within 30 seconds of exposure to air, maximizing aromatic impact.ingredient30 seconds
- ✓Use a 3:1 ratio of cold butter to warm shallot base for beurre blanc, whisking continuously to maintain the lecithin emulsion that breaks above 160°F.technique3:1 ratio, 160°F