Salmon in White Wine Butter Sauce

The other day, I was out for dinner at Maggiano’s in Bellevue, which has a plethora of gluten free options. After a long period of intense deliberation, I had narrowed down my options to either a GF pasta or a seared salmon in white wine sauce. It was a tough call but I finally decided on the salmon. It was incredible! As soon as we got home after dinner I tried to recreate the sauce by guessing ingredients based on how it had tasted. It turned out perfectly, despite all the guesswork! I think this recipe is now in my top 3 favorites. Plus, you only need 1 cup of wine, so the rest of the bottle is open game!



  • 2 salmon fillets
  • 1 tablespoon of butter
  • 2 teaspoons of gluten free flour
  • 1 cup of dry white wine
  • 2 teaspoons of minced garlic
  • 2 teaspoons of lemon juice
  • 1/2 tablespoon of olive oil
  • 2 large handfuls of baby spinach leaves
  • Chopped green onions to garnish
  • Salt and pepper


  1. Preheat the oven to 450F.
  2. Place the salmon fillets in a glass baking dish and sprinkle salt and pepper on both sides. Bake for about 6 minutes, then flip them over and bake for another 6 minutes plus more if needed to cook through. Broil in the last minute or two to get a nice sear on top.
  3. While the salmon is cooking, melt the butter in a small saucepan over medium-low heat.
  4. Mix the flour into the butter and stir well to keep it from clumping. Add in the white wine and minced garlic and turn the heat up to medium.
  5. Let the sauce boil, then turn the heat down to simmer for about 8 minutes, until it cooks down and thickens. Add the lemon juice and salt and pepper.
  6. In a separate pan, heat the olive oil and saute the spinach.
  7. Once everything’s cooked, dish up a bed of sauteed spinach and place the salmon on top. Pour the sauce over the whole thing and garnish with the chopped green onions.

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