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Salmon in a Cucumber Cream Sauce
How to Bake Salmon in white wine served with Cucumber Cream Sauce


Baked salmon enhanced with a flavorful white wine cream sauce a touch of fresh lemon juice and freshly sliced cucumbers. I would never think in a million years cucumber would go with salmon, but it does... and beautifully, it is my favorite way to prepare, so delicious and easy to make but aren't the easiest ones always the best.. See more of my Meat Entree recipes and my easy Garnishes

baked salmon and cucumber sauce
photograph created by Peggy Bucholz

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Recipe Type: salmon, seafood, cucumber, vegetable, cream, dinner party, main entree

Prep Time: 10 min
Cook Time: 13 min
Total Time: 23 min

Servings: Serves 2


1/4 cup cucumbers, peeled
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 (6 to 8 ounce) Salmon fillets, 1-inch thick
Salt and pepper, to taste
1/4 cup dry white wine, divided
juice of 1/4 lemon
1/4 cup heavy cream


Preheat oven to 400 degrees F.

Cut peeled cucumber in half lengthwise, scrape out seeds with tip of a spoon, slice 1/4-inch thick; set aside.

In an ovenproof skillet, heat olive oil and butter over medium heat. Season salmon fillets with salt and pepper sauté 2 minutes per side. Add 2 tablespoons white wine, place in the oven and bake for 4 to 6 minutes, do not over bake.

Transfer baked fillets to a plate and tent with aluminum foil to keep warm. Drain and discard oil and butter from skillet. Deglaze the pan with the remaining 2 tablespoons white wine. Add lemon juice, heavy cream and sliced cucumbers cooking just until sauce coats the back of a spoon and cucumbers are still tender crisp. Season to taste with salt and pepper.

Spoon cucumber sauce onto plates, add the baked salmon fillets and serve. This is a simple recipe and so delicious!

Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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