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Lemon Butter Herbed Salmon

Lemon Butter Herbed Salmon

Naomi Nachman / Kosher.com
Naomi Nachman / Kosher.com

Type: Dairy Prep Time: 20 minutes Level: Easy


  • 6 (6-ounce) salmon fillets
  • 1/2 cup Gefen Cornstarch
  • 1 tablespoon plus 1 teaspoon lemon pepper, divided
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 and 1/2 cups Baron Herzog Chenin Blanc or other white wine
  • 1 fresh lemon, juiced
  • kosher salt, to taste
  • small handful fresh parsley, finely chopped

Prepare the Salmon:

In a small bowl, mix together cornstarch and one tablespoon lemon pepper.

Coat fish in the cornstarch mixture. Set aside.

In a large saucepan, heat oil over medium-high heat; working in batches if necessary, add fish. Cook for three minutes on each side, until lightly browned. Place the fish into an ovenproof dish; set aside.

Preheat oven to 350 degrees Fahrenheit.

Prepare the sauce: Over moderate heat, in the same saucepan, melt butter; then add flour to make a roux, stirring constantly until it thickens. The sauce will get thicker as it gets closer to boiling point.

Add white wine and lemon juice; add 1 teaspoon lemon pepper and salt to taste.

Stir constantly until the sauce thickens; stir in the fresh parsley.

Pour sauce over fish; bake for 20 minutes, uncovered.


- Roux is created by cooking wheat flour with oil or butter. It is the thickening agent used when making sauces.

- To tell if fish is done, use a fork to flake the fish in the thickest part. If it flakes easily, it’s ready.

- You can also use striped bass, cod, and Nile perch in this recipe.

Courtesy of Kosher.com