Salmon and White Wine

By Cat, August 5, 2020 (Photo, right, from Wikimedia Commons)

Chinook Salmon

Chinook Salmon

I was intrigued by a White Wine-Poached Salmon recipe by Linda Gassenheimer in today’s Daily Inter Lake (originally from the Tribune News Service (1)). When I searched the internet for the recipe, the first one that came up was “Salmon gets fresh flavor from lemon, garlic,” which is served with pasta (from the Tribune News Service on Jan 20, 2017).

The White Wine-Poached Salmon recipe came up as a recipe originally from her book, Delicious One-Pot Dishes, and reprinted by the Tribune News Service: Diabetes Quick Fix.

So I include my adaptation of both her recipes, here since they both include salmon and white wine. I’ve not yet tested either recipe.

Note that both recipes call for “Real olive oil.” This is because much of the olive oil sold in this country is adulterated with cheap, GMO oils such as corn, soy or canola. Check out my article: Olive Oil: The Real Deal, or Adulterated/Fake for more about this, and how to know which brands are likely the real deal.

Also note that I highly recommend using vegetables from your own garden, or Organically-grown vegetables from you local grocer or produce store.

Salmon with Lemon, Garlic and White Wine Sauce, with Pasta

Serves 2 – 3, with 1 – 2 serving amounts in parenthesis; i.e., makes 2 – 3 (1 – 2) servings.

Ingredients and Equipment:

  • Salmon:
  • 12 (6) oz wild caught salmon fillet
  • 1 lemon, for 2 (1) Tbsp lemon juice
  • 3 (1-2) garlic cloves, crushed (or more, to taste)
  • 3 (2) ounces white wine (I use Dry Vermouth) [i.e., 6 (4) Tbsp]
  • Coconut oil or real olive oil
  • Unrefined sea salt and freshly ground black pepper
  • Pasta (optional):
  • ¼ pound whole wheat spaghetti (or sprouted wheat spaghetti, if you can find it)
  • 2 tsp real olive oil
  • Unrefined sea salt and freshly ground black pepper
  • ¼ cup chopped parsley
  • Equipment:
  • Cast iron or other oven-proof skillet for salmon
  • Large saucepan for pasta
  • Serving bowl for pasta


  1. Salmon: Preheat oven to 350°F. Mix lemon juice, garlic and white wine together in a bowl. Set aside. Heat a heavy oven-proof skillet (such as cast iron) over medium-high heat. Add coconut oil for searing as follows:
  2. For 1-inch thick fillet:
    1. Sear salmon on stovetop for 2 minutes on each side;
    2. Pour lemon sauce over salmon and transfer to oven for 5 minutes, or until salmon starts to flake.
  3. For ½-inch thick fillet:
    1. Sear salmon on stovetop for 1 minute on each side;
    2. Pour lemon sauce over salmon and transfer to oven for 3 minutes, or until salmon starts to flake.
  4. Remove from the oven and sprinkle with salt and pepper to taste.
  5. Pasta: Fill saucepan filled with water and bring to a boil.
  6. Add the spaghetti and boil 8 minutes.
  7. Remove 2 Tbsp pasta water to the serving bowl; add olive oil and salt and pepper to taste.
  8. Drain spaghetti and add to the bowl. Toss well. Sprinkle with parsley.


8/14/20: Used 6 oz wild-caught Sockeye salmon fillet, ½-¾” thick, for 2 small servings. For sauce, used 1 Tbsp lemon juice, 2 small cloves garlic and 3 Tbsp dry Vermouth. Seared salmon in a bit of coconut oil, 1 min/side in my cast iron pan, then into preheated 350°F oven for 3 minutes; turned it over and cooked another 2 min; not yet flaking so cooked 1 min more. Removed from oven and seasoned. Did not use pasta or other starchy food because I’m doing Keto. Served fish with reheated bit of sweet potato, steamed beet, plus braised broccoli and green beans. Result: Delicious; it’s a keeper. However, next time I will use more garlic because I could barely taste it.

White Wine-Poached Salmon with Vegetable Medley

Makes 2 servings.

Ingredients and Equipment:

  • ¾ pound wild-caught salmon fillets
  • 2½ cups water, divided use
  • ½ cup dry white wine (I use Dry Vermouth)
  • 1 tsp ground allspice
  • 1 tsp dried thyme
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 pound red potatoes, cut into ½-inch pieces
  • 3 tsp real olive oil, divided use
  • Unrefined sea salt and freshly ground black pepper
  • 1 cup grape or cherry tomatoes
  • Equipment:
  • large saucepan


  1. Add 2 cups water, white wine, allspice, thyme, broccoli, carrots and potatoes to a large saucepan. Bring to a simmer over medium heat, cover and cook 5 minutes.
  2. Add remaining ½ cup water and salmon. Cover and simmer gently, 5 minutes. Do not boil.
  3. Remove vegetables and salmon with a slotted spoon to two dinner plates.
  4. Sauce: Bring liquid in saucepan to a boil and reduce by half, about 3 to 4 minutes. Remove saucepan from heat and stir in 1 teaspoon olive oil, and add salt and pepper to taste. Spoon sauce over salmon and vegetables.
  5. Garnish: Add 2 remaining tsp olive oil to the same saucepan along with grape tomatoes. Sauté 2 minutes. Sprinkle with salt and pepper to taste. Arrange around salmon and vegetables.


Not yet tested

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