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Salmon with Rosé Cream Sauce

A delicious dish with a creamy sauce made with rosé wine that is perfect for summer! Use a dry rosé such a Braganini Reserve Serious Rosé or any of our Winemaker's Series Rosés. Dry white wine may also be substituted. 


  • 2.2 lbs salmon
  • 1 lemon sliced
  • 3 bay leaves fresh or dried
  • 3-4 sprigs fresh dill
  • 1/2 cup dry rosé wine
  • 1 tsp salt and pepper

Rosé Cream Sauce:

  • 2 tbsp butter
  • 2 shallots
  • 1 cup rosé wine
  • 1 cup heavy cream
  • salt to taste
  • 2 tsp crushed peppercorns
  • 2 tbsp fresh parsley chopped


  1. Preheat the oven to 350 F. Place a large piece of foil on a baking sheet. Spread half the lemon slices and dill sprigs on the foil and place salmon directly on them. Season with salt and pepper. Then cover the salmon with the remaining lemon slices, dill and bay leaves. 

  2. Fold the sides of the foil up, so the foil can hold liquid and pour the rosé wine all around the salmon, then bring the sides of the foil together and seal while leaving a small opening in the middle. Bake for 25-35 min. 

  3. While the salmon is baking, melt the butter in a pan and sauté chopped shallots over low heat for 5 min. Add the rosé wine, turn the heat up and reduce by half. Lower the heat and pour in the cream and 1 tsp of crushed peppercorns, salt to taste and simmer for 2-3 minutes until desired consistency. Add chopped parsley and take off the heat.

  4. Your salmon is cooked when the thickest part of the fish flakes easily and is opaque all the way through. Remove the fish on a serving plate, pour the sauce over, then sprinkle with additional dill and crushed pink peppercorns. 

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