Grilled Salmon with Beurre Blanc (Butter and Wine Sauce) with Israeli Couscous with Dried Fruit and Toasted Pistachios

On your table in less than 30 minutes, this will easily become your "go to" BBQ dish of the summer

Grilled Salmon with Beurre Blanc

Print Grocery List Print Recipe
Serves: 6 Total Time: 30 minutes


  • 1 cup dry white wine
  • 1/3 cup white wine vinegar
  • 1 shallot, minced
  • 16 tablespoons cold unsalted butter, cut into sixteen 1 tablespoon size pieces
  • salt and pepper, to season
  • six 4 ounce salmon fillets, pin bones removed



For the beurre blanc sauce:
In a small saucepan, bring wine, vinegar and shallot to a boil. Then reduce heat and simmer until liquid is reduced by half. This should take about 15-20 minutes. Reduce heat to low, and slowly, whisk in the butter, 1-2 tablespoons at a time until sauce is smooth. Set aside, but do not refrigerate.


Heat a charcoal grill, or turn on a gas grill and set to medium-high heat. Season salmon liberally with salt and pepper and place skin side down on the grill. Cook for 3-5 minutes until skin is crispy, then flip the salmon and cook for another 2-3 minutes on the other side, until the salmon is cooked through.


Place salmon on a platter, and spoon beurre blanc sauce over the top.

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