Beurre blanc was invented in 1890s Loire Valley when a chef forgot cream—now requires whisking butter at exactly 70°F.
Salmon Steaks & Beurre Blanc
Dive into a culinary delight with our succulent salmon steaks, perfectly seared to golden perfection and drizzled with a velvety beurre blanc sauce. This classic French sauce, made with creamy butter and a splash of zesty white wine, elevates the dish to a whole new level of flavor. Get ready to impress your taste buds and your dinner guests with this simple yet elegant seafood masterpiece!
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
The Story
This French-American hybrid emerged in 1980s California when nouvelle cuisine refugees fleeing Paris brought their precious beurre blanc technique to Pacific Northwest salmon—turns out Escoffier's butter-whipping wizardry transforms America's grilled fish obsession into something that would make both Julia Child and your local fishmonger weep tears of pure joy.
Regional Twist
In Quebec's Gaspé Peninsula, they replace the orange zest with maple sugar crystals and finish the beurre blanc with wild leeks instead of chives, creating a Franco-Canadian masterpiece.
📝 Ingredients
Shopping List
- Chives
- Lemon and orange rings
- 1 lemon zest
- 1 orange zest
- Rosemary sprigs
- 4 salmon steaks
- 1 shallot
- 150 ml white wine
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- 250 g cold diced butter
- Olive oil
- Rosemary salt
- Salt
- white wine vinegar (to taste)
👨🍳 Instructions
- 1
Preheat your oven to 430°F.
- 2
Pat the salmon steaks dry with paper towels.
- 3
Season with rosemary salt, pepper, and sprinkle orange and lemon zest.
- 4
Rub each steak with olive oil.
- 5
Place the salmon steaks on a baking sheet lined with parchment paper.
- 6
Add lemon and orange rings and rosemary sprigs.
- 7
Bake for about 12-15 minutes until the internal temperature reaches 125°F to 130°F.
- 8
For extra crispiness, broil the salmon for the last 2-3 minutes.
- 9
Meanwhile, sauté the shallot gently in a bit of butter and a pinch of salt until soft.
- 10
Pour in the white wine and vinegar, and simmer until reduced by three-quarters.
- 11
Whisk in the cold diced butter until emulsified.
- 12
Season with salt and optionally strain the shallots, then sprinkle in chives.
- 13
Serve the salmon steaks with the beurre blanc sauce and your favorite garnish.
💡 Pro Tips
- ✓Pat salmon completely dry and let it sit uncovered for 15-20 minutes before seasoning to remove surface moisture, which prevents proper browning and creates steam that inhibits the Maillard reaction.technique15-20 minutes
- ✓Target an internal temperature of 125°F for medium-rare salmon because the protein coagulation is optimal at this point - myosin contracts but hasn't expelled maximum moisture yet.timing125°F internal temp
- ✓Apply citrus zest directly to the flesh after oiling because the oil acts as a carrier for the volatile citrus oils, preventing them from evaporating during the 430°F roasting process.technique430°F
- ✓For beurre blanc, maintain the butter emulsion by keeping the pan temperature between 160-180°F - above 185°F breaks the lecithin bonds and causes the sauce to split.technique160-180°F
- ✓Use salmon steaks 1-1.5 inches thick because thinner cuts overcook before developing proper surface browning, while thicker cuts create uneven doneness gradients.ingredient1-1.5 inches thick
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Beurre blanc was invented in 1890s Loire Valley when a chef forgot cream—now requires whisking butter at exactly 70°F.
Salmon Steaks & Beurre Blanc
Dive into a culinary delight with our succulent salmon steaks, perfectly seared to golden perfection and drizzled with a velvety beurre blanc sauce. This classic French sauce, made with creamy butter and a splash of zesty white wine, elevates the dish to a whole new level of flavor. Get ready to impress your taste buds and your dinner guests with this simple yet elegant seafood masterpiece!
The Story
This French-American hybrid emerged in 1980s California when nouvelle cuisine refugees fleeing Paris brought their precious beurre blanc technique to Pacific Northwest salmon—turns out Escoffier's butter-whipping wizardry transforms America's grilled fish obsession into something that would make both Julia Child and your local fishmonger weep tears of pure joy.
Regional Twist
In Quebec's Gaspé Peninsula, they replace the orange zest with maple sugar crystals and finish the beurre blanc with wild leeks instead of chives, creating a Franco-Canadian masterpiece.
📝 Ingredients
Shopping List
- Chives
- Lemon and orange rings
- 1 lemon zest
- 1 orange zest
- Rosemary sprigs
- 4 salmon steaks
- 1 shallot
- 150 ml white wine
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- 250 g cold diced butter
- Olive oil
- Rosemary salt
- Salt
- white wine vinegar (to taste)
👨🍳 Instructions
- 1
Preheat your oven to 430°F.
- 2
Pat the salmon steaks dry with paper towels.
- 3
Season with rosemary salt, pepper, and sprinkle orange and lemon zest.
- 4
Rub each steak with olive oil.
- 5
Place the salmon steaks on a baking sheet lined with parchment paper.
- 6
Add lemon and orange rings and rosemary sprigs.
- 7
Bake for about 12-15 minutes until the internal temperature reaches 125°F to 130°F.
- 8
For extra crispiness, broil the salmon for the last 2-3 minutes.
- 9
Meanwhile, sauté the shallot gently in a bit of butter and a pinch of salt until soft.
- 10
Pour in the white wine and vinegar, and simmer until reduced by three-quarters.
- 11
Whisk in the cold diced butter until emulsified.
- 12
Season with salt and optionally strain the shallots, then sprinkle in chives.
- 13
Serve the salmon steaks with the beurre blanc sauce and your favorite garnish.
💡 Pro Tips
- ✓Pat salmon completely dry and let it sit uncovered for 15-20 minutes before seasoning to remove surface moisture, which prevents proper browning and creates steam that inhibits the Maillard reaction.technique15-20 minutes
- ✓Target an internal temperature of 125°F for medium-rare salmon because the protein coagulation is optimal at this point - myosin contracts but hasn't expelled maximum moisture yet.timing125°F internal temp
- ✓Apply citrus zest directly to the flesh after oiling because the oil acts as a carrier for the volatile citrus oils, preventing them from evaporating during the 430°F roasting process.technique430°F
- ✓For beurre blanc, maintain the butter emulsion by keeping the pan temperature between 160-180°F - above 185°F breaks the lecithin bonds and causes the sauce to split.technique160-180°F
- ✓Use salmon steaks 1-1.5 inches thick because thinner cuts overcook before developing proper surface browning, while thicker cuts create uneven doneness gradients.ingredient1-1.5 inches thick