Salmon with wine white sauce baked with oranges and dill. Ready in no-time and served with orange rice.
This salmon with white wine sauce is one of my favorite salmon recipes. And I do cook a lot of salmon. Why I like it so much?
Well, first of all, the flavors, I love cooking with oranges or any other citrus fruit. Check out this Chicken in Orange Sauce, for instance, you will love it!
Then, this orange dill salmon recipe is so easy and quick to make. Yet it tastes and looks impressive enough to serve to guests. Make some orange rice on the side, an easy dessert and dinner is served!
What do you need?
- Salmon fillets: about 300 g/ 10.6 oz each.
- Two fillets are enough for 4 servings.
- You can also take one large salmon fillet of about 600-700 g/ 1.3-1.6 lb, the baking time will not change very much, maybe add a couple of extra minutes.
- Fresh fish is always better, but good quality frozen fillets should be fine as well.
- It is preferable to buy organic, unwaxed oranges as you will use them with the peel.
- Wash and dry the oranges very well before using them.
- Fresh dill, grainy mustard, and butter.
For the sauce:
- Dry white wine
- Vegetable or fish broth
- Heavy cream
For the rice:
- Long-grain rice
- Vegetable or chicken stock
- One organic orange, you will need the zest and the juice.
How to roast the salmon?
The salmon is topped with a butter, dill, and mustard mixture and baked between slices of oranges. This ensures that the fish doesn’t dry out, it remains moist and delicious. The juice of the oranges, the butter, and the dill flavor infuses the fish and makes it just irresistible.
- Make the dill, mustard and butter topping, add salt and pepper to taste (be generous) and cover the salmon fillets with it.
- Slice the oranges. Place half of them in a baking dish.
- Place the fish on top and cover it with the remaining slices.
- Pour the stock in the dish.
- The baking time is short, only 15-17 minutes, depending on the thickness of the fish and your oven.
- The salmon should be slightly undercooked as it will continue cooking while it stands.
- Make the orange rice while the salmon cooks. Check the packet’s instructions, if the rice needs a longer cooking time, start a bit ahead so that the salmon and the rice are ready at the same time.
- Wash and drain the rice.
- Stir it for about 3 minutes in the hot oil.
- Add the stock, only half of the zest and orange juice and some salt. Stir well.
- Bring to a boil, turn the heat down, cover and simmer until all the liquid has been absorbed and the rice is tender, about 18 – 20 minutes or according to the packet’s instructions.
- Fluff with a fork and add the remaining zest and orange juice.
Make white wine sauce
- Remove the fillets and the orange slices from the baking dish. Keep them warm, you can place them back in the roasting tin once you have poured the liquid into another saucepan. Place the tin back in the turned-off oven, but leave the door open so that the fish will not overcook in the meantime.
- Carefully pour the cooking liquid from the dish into a small saucepan.
- Add the heavy cream and the white wine and cook on high heat, uncovered, for about 5 minutes.
- Mix the cornstarch with some cold water and pour slowly into the cooking sauce.
- You don’t have to add all the cornstarch mixture, just enough to thicken the sauce to your liking. Let bubble shortly and adjust the taste with salt and pepper.
More recipes with wine sauce:
Orange Salmon with White Wine Sauce
- 2 pieces salmon fillet 10.5 oz/ 300 g each (Note)
- 2 organic oranges
- 1 bunch dill
- 1/4 cup soft butter
- 1 tablespoon sweet grainy mustard
- 1 cup vegetable or fish broth
- 1 tablespoon olive oil
- 1 cup long-grain rice
- 2 cups chicken stock or vegetable broth
- 1 organic orange zest and juice
- fine sea salt
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons corn starch
- 2-3 tablespoons cold water
- fine sea salt and pepper
- Preheat the oven to 190 degrees Celsius/ 370 degrees Fahrenheit.
- Slice the oranges into thin slices, remove the seeds if necessary. Place half of the pieces in a buttered baking dish.
- Mix topping: Pick the dill leaves. Chop the dill leaves finely and mix them with soft butter, some salt, and pepper. Blend with an immersion blender, and mix in the grainy mustard.
- Bake: Dry the fish with kitchen paper. Spread the dill-butter mixture evenly on top and place the fish in the baking dish. Cover with the remaining orange slices. Pour the broth in the dish and place it in the oven for about 15-17 minutes. It should be slightly undercooked, it will continue cooking a little bit while it stands.
- Take out of the oven and pour the broth into a small saucepan. Turn off the oven and place the salmon back in until you make the sauce, leaving the oven door cracked so that the fish doesn’t overcook in the meantime.
- Rice: While the fish is in the oven make the orange rice. Heat the olive oil into a saucepan, add the rice and stir it in for about 3 minutes.
- Cook rice: Add the chicken stock, half of the zest and the orange juice, and some salt, bring to a boil, lower the heat, and simmer, covered, until all the liquid has been absorbed and the rice is tender about 18–20 minutes or according to the packet's instructions. Fluff with a fork and add the remaining zest and orange juice.
White wine sauce:
- Add the heavy cream and the white wine to the saucepan with the vegetable broth and cook on high heat, uncovered, for about 5 minutes.
- Thicken: Mix the cornstarch with some cold water until you have a thick yet runny paste. Pour slowly into the cooking sauce. You don't have to add all the corn starch mixture, just enough to thicken the sauce to your liking. Let bubble shortly and adjust the taste with salt and pepper.