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Oven baked salmon with creamy dill white wine sauce, green asparagus, and buttery Finnish new potatoes on a dinner plate

Salmon with Creamy Dill White Wine Sauce

Tender oven-baked salmon served with a creamy dill white wine sauce, green asparagus, and buttery Finnish new potatoes. This elegant Nordic-inspired dinner is simple enough for a family meal yet special enough for gatherings and spring celebrations.
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Equipment

  • Baking sheet
  • Parchment paper
  • Medium saucepan
  • Large pot
  • Knife
  • Cutting board
  • Fine mesh strainer (optional)
  • Whisk

Ingredients
  

For the Salmon

  • 1 large salmon fillet (about 1–1.2 kg / 2–2½ lb)
  • Salt to taste
  • Black pepper to taste
  • A handful of fresh dill stalks
  • ½ lemon
  • Finnish canola oil (rypsiöljy)

For the Creamy Dill White Wine Sauce

  • 2 shallots finely chopped
  • 1 tbsp butter cold, cut into cubes
  • 2 tbsp white wine vinegar
  • 1 dl (about ⅓ cup + 1 tbsp) dry white wine
  • 2 dl (¾ cup + 1 tbsp) vegetable stock
  • 2 dl (¾ cup + 1 tbsp) heavy cream
  • 1 tsp sugar
  • Salt to taste
  • Black pepper to taste
  • 50 g (about 3½ tbsp) cold butter
  • A generous handful fresh dill finely chopped

For Serving

  • 10 Finnish new potatoes
  • Dill stalks
  • 5 tbsp Butter
  • Green asparagus 5 to 6 per serving
  • Salt

Instructions
 

Prepare the Salmon

  • Place the salmon fillet on a parchment-lined baking sheet.
  • Season with salt and pepper.
  • Spread dill stalks over the salmon and refrigerate for about 2 hours.
  • Remove the dill stalks before baking.
  • Squeeze fresh lemon juice over the salmon and drizzle with canola oil (rypsiöljy).
  • Bake at 200°C / 400°F for about 20–25 minutes, depending on the thickness of the fillet, until almost cooked through.

Make the Dill White Wine Sauce

  • Melt 1 tablespoon butter in a saucepan over medium heat.
  • Add the chopped shallots and sauté gently until soft but not browned.
  • Add the white wine vinegar and white wine. Let the mixture simmer and reduce slightly.
  • Pour in the vegetable stock and simmer again for a few minutes.
  • Add the cream, sugar, salt, and black pepper.
  • Simmer gently until the sauce thickens slightly.
  • For a smoother sauce, strain out the shallots before serving, if desired.
  • Lower the heat and whisk in the cold butter until smooth.
  • Stir in the chopped fresh dill just before serving.

Prepare the Potatoes and Asparagus

  • Boil the Finnish new potatoes in salted water until tender.
  • Drain and let them steam dry covered with a kitchen towel for a few minutes.
  • Serve hot with a tsp of butter on top.

Boil the green asparagus in salted water for 2–4 minutes until just tender.

    Notes

    • Fresh dill gives the sauce its signature Nordic flavor.
    • For a smoother sauce, strain out the shallots before serving, if desired.
    • If asparagus or Finnish new potatoes are not in season, serve the salmon with boiled green beans, carrots, or cauliflower and waxy potatoes instead.
    • The sauce pairs beautifully with both salmon and seasonal vegetables.