Are you tired of the same old baked salmon recipe? If so, I have a delicious and elegant alternative for you to try – oven steamed salmon with champagne-butter sauce. This recipe takes ordinary salmon fillets and elevates them to a whole new level of sophistication and flavor.
The combination of steaming the salmon in the oven and topping it with a rich champagne-butter sauce creates perfectly cooked, moist and flaky fish with a velvety and decadent sauce. The lightness of the steamed salmon is brilliantly complemented by the luxuriousness of the champagne cream sauce.
This recipe is perfect for a special occasion or for when you want to impress your guests. Plus, it’s easy to make, and it won’t keep you in the kitchen for hours on end.
So indulge yourself and take your taste buds on a journey with this delicious oven steamed salmon with champagne-butter sauce recipe. It’s sure to become one of your favorites.
Why You’ll Love This Recipe
If you’re looking for a healthy and flavorful dish that features the pinnacle of luxury, then this oven steamed salmon with champagne-butter sauce recipe is perfect for you. This savory and sumptuous meal showcases fresh salmon fillets that are perfectly cooked to tender, flaky perfection using the oven-steaming method. This allows the fish to cook evenly while retaining all of its delicious juices, resulting in an incredibly moist and flavorful dish.
The star of this recipe is the luxurious champagne-butter sauce that drapes elegantly over each piece of salmon. This sauce is nothing short of divine, made with quality ingredients like unsalted butter, cream, low-sodium chicken broth, shallots, and fresh chives. To elevate this sauce even further, it’s finished off with a generous splash of champagne and fresh lemon juice, creating a flavor profile that is truly irresistible.
Not only is this dish indulgent and delicious, but it’s also packed with health benefits. Salmon is known for being an excellent source of omega-3 fatty acids, which provide numerous benefits such as reducing inflammation and lowering blood pressure. This recipe also incorporates fresh herbs like chives and lemon juice, which are nutrient-rich and provide additional flavor to the dish.
Overall, this oven steamed salmon with champagne-butter sauce recipe is a show-stopping meal that checks all the boxes – it’s healthy, luxurious, and absolutely scrumptious. Whether you’re cooking for a posh dinner party or simply treating yourself to something special, this recipe is sure to impress. Try it out for yourself and enjoy a meal fit for royalty!
– 4 (6-ounce) skin-on salmon fillets
Champagne Butter Sauce:
– 1/2 cup of unsalted butter, softened
– 1/2 cup of champagne
– 1/4 cup of heavy cream
– 3 tablespoons of fresh lemon juice
– 1/4 cup of low-sodium chicken broth
– 2 tablespoons of finely chopped shallots
– Kosher salt and freshly ground black pepper, to taste
– Fresh chives, for garnish
Substitutions and Variations:
– Swap champagne for white wine for a similar taste on a lower budget.
– Instead of heavy cream, use double cream or whipping cream.
– Replace the chicken broth with fish stock, or use water as an alternative to both.
– For added flavour, mix in some herbs or spices such as lemon garlic or finely chopped fresh thyme.
– Olive oil or non-stick spray, for coating the baking dish.
The Recipe How-To
Step 1: Preheat the oven to 375°F (191°C). Line a sheet pan with foil.
Step 2: Rinse and pat dry 2 pounds of salmon fillets then cut into 4 even pieces. Drizzle the salmon with 1 tablespoon olive oil and season it with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Make The Champagne-Butter Sauce
Step 3: Melt 2 minced shallots in a skillet over medium heat. Pour in ¾ cup of champagne and bring to a boil.
Step 4: Reduce the heat to low, then stir in 4 tablespoons unsalted butter, ¼ cup low-sodium chicken broth and juice of half a lemon; whisk until the mixture has emulsified into a smooth sauce.
Step 5: Slowly whisk in 1 cup heavy cream, then add in chopped fresh chives.
Oven Steam The Salmon Fillets
Step 6: Arrange the salmon on the prepared baking sheet, place in the oven and bake for 10-15 minutes, depending on your preference for doneness.
Tip: Check by flaking with a fork. If still slightly pink in the center it is perfectly cooked!
Serve The Dish And ENJOY!
Step 7: Let salmon cool off slightly before transferring to a serving platter. Spoon the champagne-butter sauce over salmon or serve alongside as dip.
Serving and Pairing: Oven steamed salmon works extremely well with buttery flavors, making this dish perfectly suited for pairing with lobsters, garlic butter or champagne sauce recipes.
Substitutions and Variations: For those who crave diversity, variations of this recipe can include Poached Salmon with Champagne Sauce or White Wine and Lemon Butter Sauce with Salmon Fillet.
Now, it’s time to indulge in the delicate flavors of this oven-steamed salmon with champagne-butter sauce recipe!
Substitutions and Variations
One of the best things about cooking is getting creative and putting your spin on a recipe. Here are some substitutions and variations you can try with this Oven Steamed Salmon with Champagne-Butter Sauce recipe:
– Salmon: This recipe calls for fresh salmon fillets, but you can substitute them for poached salmon, copper river salmon, or even lobster. The key is to choose a high-quality, fresh seafood to make the most out of this delicious sauce.
– Sauce: While the champagne-butter sauce is the star of this recipe, you can experiment with different types of cream sauce. Try substituting heavy cream with double cream, or adding white wine or fish stock to make a Beurre Blanc sauce. You can also add some lemon juice and capers to make a refreshing Lemon-Caper Sauce.
– Butter: Unsalted butter is used in this recipe, but you can substitute it with garlic butter or herb-infused butter to add an extra layer of flavor.
– Herbs: Fresh chives are added to the Champagne-Butter Sauce for an earthy flavor. If you don’t have chives, you can use other fresh herbs like dill or parsley. You can also add some minced garlic or shallots for a savory kick.
– Cooking method: While oven-steaming is an excellent way to cook salmon, you can also try sheet pan roasting in the oven or grilling outdoors for a smoky flavor.
Remember that these substitutions and variations are meant to inspire your creativity in the kitchen. Don’t be afraid to experiment and come up with new flavors that will take this dish to the next level!
Serving and Pairing
The oven-steamed salmon with champagne-butter sauce is a sophisticated and elegant dish that deserves an equally refined beverage pairing. This dish can be served as a main course for a fancy dinner party or a special occasion meal.
If you’re looking for an alcoholic pairing, champagne or a dry white wine would be the perfect accompaniment for this dish. The effervescence and acidity from champagne can cut through the richness of the butter sauce while also complementing the flavors of the fish. A crisp and dry white wine like Chardonnay would also make a great pairing.
If you prefer something non-alcoholic, you can try serving this dish with a sparkling water or lemonade mixed with elderflower syrup to get that same refreshing effervescence.
As for the side dishes, you can serve this salmon dish with steamed vegetables such as asparagus or green beans to create an elegant plate. Using fresh chives to garnish the salmon will brighten the flavor, add delightful color, and give it a fragrant aroma. You may also serve it with roasted potatoes seasoned with some black pepper and kosher salt.
Overall, this dish is versatile enough so that it can accommodate different sides and beverages, depending on your preferences. With the right pairings, your guests will feel truly indulged by experiencing an absolute culinary delight.
Make-Ahead, Storing and Reheating
This oven steamed salmon with champagne-butter sauce recipe is great for meal prep or hosting dinner parties. You can make the salmon ahead of time and simply reheat when ready to serve.
To make ahead, steam your salmon fillets as directed in the recipe and prepare the champagne-butter sauce separately. Once cooled, transfer the salmon fillets to an airtight container and pour the champagne-butter sauce over them. Seal tightly and refrigerate for up to 3 days.
When you’re ready to serve, preheat your oven to 350°F (175°C) and place the cooked salmon fillets on a baking sheet lined with foil. Reheat in the oven for about 10-15 minutes, or until heated through.
If you have any leftover sauce, store it in an airtight container in the refrigerator for up to 5 days. To reheat, melt the butter sauce over low heat in a small saucepan, stirring occasionally until heated through.
It’s important to note that while reheating this dish is possible, it’s not recommended to freeze it as the champagne-butter sauce may separate upon thawing. However, you can freeze just the cooked salmon fillets separately and enjoy them within a month by reheating them in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Whether you’re meal prepping or hosting a dinner party, make-ahead options like this one can help take stress out of mealtime and leave you with more time to enjoy your delicious oven steamed salmon with champagne-butter sauce.
Tips for Perfect Results
Cooking salmon can be quite tricky, especially when oven-steaming. However, following a few tips and tricks, you can have perfectly cooked salmon fillets that are tender and flavorful. Here are some tips to help you achieve perfect results with the Oven Steamed Salmon With Champagne-Butter Sauce recipe:
1. Use Fresh Salmon
Using fresh salmon fillets is key to getting a delicious and healthy meal. Make sure to purchase high-quality fresh salmon from a reputable fishmonger or grocery store.
2. Remove the Skin
A common mistake some people make when cooking salmon is leaving the skin on. Before steaming your salmon, make sure to remove the skin to achieve perfectly cooked fish that is easier to work with.
3. Season the Salmon
Seasoning your salmon before steaming is essential to get flavorful fish. A simple blend of kosher salt and black pepper should do the trick, but feel free to experiment with other herbs and spices.
4. Use Parchment Paper
Steaming your salmon with parchment paper allows for even heat distribution and helps prevent sticking when removing from the oven.
5. Don’t Overcook
Overcooked salmon can become dry and chewy rather than tender and moist. When oven-steaming, make sure not to overcook as it only needs a few minutes to cook through.
6. Let It Rest
Once your salmon has finished cooking, let it rest for 2-3 minutes before serving. This helps it to retain its juices, ensuring that each bite is juicy and tender.
With these tips in mind, you are sure to achieve delicious and perfectly cooked Oven Steamed Salmon With Champagne-Butter Sauce every time!
In conclusion, this oven steamed salmon with champagne-butter sauce recipe is a definite winner. With its exquisite blend of fresh ingredients and delicious flavors, it is sure to take your taste buds on an exciting journey. The creamy champagne sauce adds a touch of decadence to the dish and makes it perfect for special occasions. Apart from its mouth-watering taste, this recipe is also very versatile and easy to prepare, making it a great option for anyone who wants to impress their guests without spending hours in the kitchen.
Whether you’re planning to make a romantic dinner for two or hosting a fancy dinner party with family and friends, this recipe is sure to be a crowd-pleaser. So why wait? Grab some fresh chives, unsalted butter, heavy cream, fresh lemon juice, low-sodium chicken broth, shallots, black pepper, kosher salt, and fresh salmon fillets and start cooking up a storm in the kitchen today.
With its wide range of substitutions and variations, you can easily customize this recipe to suit your own personal tastes and preferences. And don’t forget to pair this delicious steamed salmon with champagne-butter sauce with your favorite side dishes, such as roasted vegetables or potatoes.
So let’s raise a glass of white wine or champagne cream sauce to this mouthwatering oven steamed salmon recipe that is sure to impress even the most discerning palates. With its rich blend of flavors and tantalizing aroma, this dish is truly a feast for the senses. Trust me; you won’t be disappointed!
Oven Steamed Salmon With Champagne-Butter Sauce Recipe
Oven Steamed Salmon
- 1 lb fresh salmon, center cut, skin left on (cut into 4 equal portions)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, coarsely ground
- 2 tablespoons shallots, minced
- 1/4 cup dry champagne (or dry white wine)
- 2 tablespoons low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons heavy cream
- 1/2 cup unsalted butter, cold (1 stick)
- 1 teaspoon fresh chives, chopped
- To oven-steam, first fill a pan with 1" of hot water -- place the pan in the oven before adding the water to avoid sloshing it. Note: Be sure the pan is deep enough to hold about 1" of water without touching the fish. Preheat oven to 325.
- Position cooling rack over a baking sheet; spray with nonstick spray. Place prepared fillets skin side down, on the rack, 1/2" apart. Season with salt and pepper.
- Place the rack on top of the pan in the oven: oven steam salmon 15-18 minutes, or until desired doneness is reached. Prepare the sauce while the fish steams.
- To test fillets for doneness, gently squeeze the sides -- they should spring back, not feel too soft or firm. And the color should be coral, not opaque.
- Champagne-Butter Sauce:
- In a small saucepan over medium heat, saute shallots in 1 T. buttter until soft ( do not bown). Add champagne, broth, and lemon juice; simmer until reduced by half, about 5 minute.
- Reduce heat to mediumlow and stir in heavy cream. Whisk in cold butter by tablespoons, stirring constantly. Do not add more until the previous piece has melted completely.
- Strain the sauce through a fine mesh strainer. Stir in the chopped chives and salt to taste. Serve immediately, or remove from heat and hold, following the instructions below.
- Holding sauce -- Transfer sauce to a bowl, then nest it in a larger bowl of hot water. Cover loosely with plastic and stir often. Don't let it get too hot (it may break) or too cold (it will solidify).
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