One-Pan Steamed Fish with Lemon White Wine Sauce
Prep time
Cook time
Total time
Serves: 4 servings
  • 4 wild Alaskan salmon or whitefish fillets (4 to 6 oz. each), fresh or thawed
  • 1 lemon, thinly sliced
  • ¼ teaspoon sea salt
  • ⅛ teaspoon white pepper
  • ½ cup white wine (sauvignon blanc or chardonnay)
  • 2 tablespoons extra-virgin olive oil (can substitute dairy-free buttery spread, if desired)
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons minced fresh herbs
  1. Remove the fish fillets from refrigerator 15 minutes before cooking.
  2. Fill a 12-inch skillet with 1 inch of water. Add the lemon slices and bring to a simmer over medium-high heat.
  3. Rinse the fish in cold water and pat dry. Season it with the salt and pepper.
  4. Add the fillets to the pan, skin side down. Cover pan tightly and cook for 4 minutes, or until the fish is lightly translucent in the center, checking at the thickest part. Remove from the pan and let rest a minute; it will finish cooking from the retained heat. Remove the lemon slices from the steaming liquid.
  5. Create a quick reduction sauce with the remaining liquid by adding the wine, oil, garlic and herbs to the pan. Whisk the ingredients and continue to simmer, allowing the liquid to reduce to your desired thickness. Taste test, and add seasoning, if desired.
  6. To serve, transfer the lemon slices and fillets to 4 plates and then drizzle with the sauce.
Recipe by Go Dairy Free at