1 1/2 sticks cold butter, cut into tablespoon-sized chunks
1/4 cup white wine
1 tbsp minced shallots
1/4 tsp kosher salt
1/2 tsp lemon juice
3-4 fillets Wild Salmon (try our Wild Keta Salmon or our Wild Yukon River Salmon)
Salt and Pepper
Preheat oven to 350 degrees F.
Arrange salmon on a baking sheet, evenly spaced apart. Season lightly with salt and pepper.
Bake salmon in preheated oven for 10-12 minutes, or until opaque all the way through but not overcooked.
While the salmon is cooking, start on the sauce. Add one of the tablespoons of butter to a medium-sized saucepan over medium heat. Add the shallots and cook for 3-5 minutes, or until they become fragrant.
Add the white wine and salt and bring to a simmer. Simmer for 3-5 minutes or until the wine is evaporated down to about a tablespoon.
Reduce the heat to low and add the butter 1 tablespoon at a time, letting each piece melt before adding the next. Don't let the sauce come to a boil or it will separate.
Remove the sauce from heat and stir in the lemon juice.
Arrange the salmon on a serving platter and pour the finished sauce over the fillets. It will also taste great on your favorite veggies! Serve with a crisp white wine.