This recipe offers a delightful way to prepare salmon, combining a rich and creamy herb sauce with perfectly baked fish.
Preheat your oven to 400°F (200°C).
Preheating the oven ensures even cooking from the start.
Place the salmon fillets in a baking dish and pour the white wine over them.
Ensure the fillets are evenly spaced for uniform cooking.
Sprinkle the minced red onion and freshly ground black pepper over the salmon.
Minced onion adds a subtle sweetness to the dish.
Bake the salmon in the oven for 15-20 minutes, basting with the wine every 5 minutes.
Basting keeps the salmon moist and flavorful.
In a small saucepan, combine the sour cream, heavy cream, Dijon mustard, honey, dill, and the juice of the lemon.
Stirring constantly prevents the sauce from curdling.
Warm the sauce over low heat until it is smooth and heated through.
Avoid boiling the sauce to maintain its creamy texture.
Remove the salmon from the oven and plate each fillet.
Use a spatula to carefully transfer the fillets to avoid breaking them.
Top each salmon fillet with the warm sauce and garnish with capers.
Capers add a tangy burst of flavor to the dish.
Serve immediately and enjoy your meal.
Pair with a side of your choice for a complete meal.
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