Baked Salmon with Prosecco & White Chocolate Jus Recipe

Impress loved ones with this delicately baked Salmon and a rich, creamy Prosecco sauce with a hint of white chocolate.


  • 1

    Preheat the oven to gas mark 4, 180?C.

  • 2

    Place the salmon fillet onto a sheet of aluminium foil large enough to envelope the salmon easily.

  • 3

    Cover the salmon with 10ml of freshly squeezed lemon juice.

  • 4

    Fold the edges of the foil together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish.

  • 5

    Put the salmon parcels in a roasting tin and cook in the centre of the oven for 15 - 20 minutes, depending on the thickness of the salmon.

  • 6

    Remove from the oven and, keeping the foil parcel sealed, rest the fish for 5 minutes.

  • 7

    Peel and finely chop the shallots.

  • 8

    Place a pan on the stove and add the Prosecco and the chopped shallots.

  • 9

    Bring to the boil and then simmer for 4 -5 minutes.

  • 10

    Add the salt, pepper, lemon juice, and finely chopped dill and stir until all the ingredients have blended together.

  • 11

    To help the sauce to thicken add the cold butter and allow it to melt into the jus.

  • 12

    Add the white chocolate to taste - be careful not to use too much of it will overpower the delicate dill.

  • 13

    Allow the chocolate to melt into the jus.

  • 14

    Drizzle the jus over the baked salmon and serve with Sugar Snap Peas.

Serves: 2 people
  • Ease of preparation: Easy
  • Cooking time: 20 minutes


  • 2 Salmon Fillets
  • 10ml freshly squeezed Lemon Juice
  • For the Jus:,2 Shallots
  • 150ml Prosecco
  • 25g cold Unsalted Butter
  • 100ml freshly squeezed Lemon Juice
  • 15g White Chocolate Drops
  • 35ml Fresh Single Cream
  • Sea Salt and ground Black or White Pepper
  • 5 sprigs of Dill
  • Sugar Snap Peas to serve.

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