Sauce for Baked Salmon: Mustard, Honey, and White Wine

My favorite sauce for baked salmon is the one the fish cooks in: whole-grain mustard, honey, and white wine, poured directly into the baking dish. The salmon stays tender, and the sauce coats it as it reduces during the 15-minute baking time.

A dish served piping hot under the pergola on evenings when the mistral cools the air.

Ingredients for 4 people

• 4 skinless salmon fillets, 150 g each
• 2 leeks, about 400 g once trimmed
• 2 tablespoons of whole-grain mustard
• 1 tablespoon of Dijon mustard
• 2 tablespoons of liquid honey (blended or lavender)
• 15 cl of dry white wine
• 2 tablespoons olive oil
• 1 clove of garlic
• 3 sprigs of thyme
• 1/2 lemon
• Fine salt, freshly ground pepper

For 2 people, halve all the quantities and use a smaller dish so the sauce doesn't spread out and burn.

Preparation: 15 min · Cooking: 30 min

The Step-by-Step Recipe

1. Preheat the oven to 180 °C. Take the steaks out of the refrigerator to let them come to room temperature.
2. Cut the leeks in half lengthwise, rinse them under running water to remove any dirt, and slice them into 1-cm rounds. In a baking dish, toss them with olive oil, a pinch of salt, and 5 cl of white wine.
3. Cover with aluminum foil and bake for 15 minutes: the leeks should start to soften.
4. Meanwhile, whisk together the two types of mustard, the honey, the grated garlic, and the remaining 10 cl of white wine. Season generously with pepper and just a pinch of salt.
5. Take the dish out of the oven, remove the aluminum foil, and stir the leeks. Place the steaks on top, spoon the sauce over them, letting the rest pool around them, then add the thyme.
6. Return to the oven, uncovered, for 12 to 15 minutes for 3-cm-thick steaks. Halfway through cooking, baste the steaks with the sauce from the pan.
7. Check for doneness: the meat should flake easily while remaining pearly white, with an internal temperature of about 50 °C. Let it rest for 2 minutes, drizzle with a little lemon juice, and serve in the dish.

My Cooking Tips

• Creamy version: Add 10 cl of heavy cream to the mustard-honey mixture. The sauce becomes rich and creamy, and the leeks really benefit from it.
• Lemon version: Replace the wine with 10 cl of vegetable broth and the juice of one lemon, and sprinkle the zest on top as soon as it comes out of the oven.
• For a whole half-fillet weighing about 1 kg, serving 6 people, double the sauce recipe and allow 20 to 25 minutes for cooking.
• Don't add too much salt to the sauce at the beginning: the mustard is already salty, and the liquid reduces in the oven.

Under the pergola: how to serve

The salmon and leeks already make a complete meal. Add some basmati rice or a few steamed potatoes to soak up the sauce, and there’s no need to go to all the trouble of preparing three side dishes. As for wine, a Palette white or a Côtes-de-Provence white—enjoyed in moderation—pairs well with the sweetness of the honey.

If you're having guests, slice the leeks and prepare the sauce in the morning, then keep them refrigerated. In the evening, all that's left is 30 minutes in the oven while you serve appetizers. Leftovers will keep for 2 days in the refrigerator and can be gently reheated, covered, for 10 minutes at 150 °C.

Your Questions

What sauce goes well with baked salmon?

A sauce that cooks with the fish yields the best results: mustard-honey-white wine, cream-lemon, or tomato-basil. The salmon adds flavor to the sauce, and the sauce keeps it from drying out. Otherwise, prepare a separate sauce while the fish is cooking and pour it over just before serving.

What is the recipe for baked salmon with sauce?

Arrange the fish fillets in a baking dish, brush them with a mixture of mustard, honey, and white wine, then bake for 12 to 15 minutes at 180 °C. Baste once halfway through cooking. A bed of leeks or fennel under the fish makes this dish a complete meal.

What seasoning goes well with salmon?

Salmon pairs well with acidic flavors and herbs: lemon, mustard, dill, thyme, and chives. Honey, smoked paprika, or Espelette pepper add character. Season lightly, as its fatty flesh absorbs flavors well.

How do you bake salmon in the oven so that it's tender?

Don't let the temperature exceed 180 °C; cook it in liquid or sauce, and remove it as soon as the internal temperature reaches 50 °C. You’d have to be crazy to leave it in the oven for 25 minutes—it’ll get dry and stringy. Also, remember to take it out of the refrigerator a little while beforehand.

How can I make the sauce for baked salmon creamier?

Add 10 cl of heavy cream to the sauce before baking, or stir 2 tablespoons of thick crème fraîche into the juices in the baking dish once it comes out of the oven. Gently stir around the steaks and serve immediately.