Salmon in Wine Sauce with Capers and Dill


This dish was intense! I think it’s about time I confessed that most of the recipes are first time made,

so most of times I cook is surprise- surprise…

I never actually made something that was impossible to eat…

or maybe once or twice, I used to use to much salt.

Anyhow, what I wanted to say is that starting from today this is one of my favorite recipes for cooking salmon.




You need:


2 pieces of salmon

a handful of dill

1 garlic clove

1 tbs lemon juice

2 tbs olive oil

1/2 cup white wine

2 tbs capers

2 tbs whipping cream

pink salt & black pepper

3 tbs grated cheese

1 tbs butter




Set aside the fish, the butter, the cheese and the garlic clove.

Mix the rest of the ingredients together in a bowl.



Put the fish in a oven safe pan and cover it with the mix you just made.

Let it sit for 2 hour in the refrigerator.




Bake for 20 minutes at 370 F.

Now that the fish is ready, heat a sauce pan and but the butter and the minced garlic clove in it.

Take 1/2 cup (or more) from the fish sauce and put it over the butter.

Mix well and add the cheese.

Mix until the sauce is thick enough.




If you want to recreate the whole dish you just need to cut in half a medium size potatoe,

salt and pepper it and stick into the oven while the fish is cooking and then for 10- 15 minutes more.

(you can even raise the temperature after you get the fish out of the oven).

Serve the fish covered with the garlic white sauce you just made.

It was scrumptious!





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