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sauce vierge on lemon steamed salmon on a plate on a white kitchen counter

Sauce Vierge on Lemon Steamed Salmon

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  • Author: Jackie Shao
  • Total Time: 35 minutes
  • Yield: 2 servings 1x


Sauce vierge on salmon is one of my all time favorite entertaining recipes. It’s a French sauce made with fresh tomatoes, herbs, olive oil, salt, and is perfect over any piece of fish!


Units Scale

For the Sauce Vierge:

  • 2 lbs tomatoes – I’m using heirloom, but you can use Early Girl or any other types
  • 8 large or 12 medium basil leaves
  • 1/4 bunch of cilantro, chopped
  • 2 stems of Tarragon (optional)
  • 1/4 cup olive oil
  • Kosher salt

For the Lemon Steamed Salmon

  • 1 lemon, sliced
  • 12 ounces salmon
  • 1 tablespoon neutral oil
  • 1/3 cup white wine
  • 1/2 teaspoon kosher salt
  • Black pepper


  1. Dice the tomatoes into 1/4″ pieces. Add this to a large mixing bowl.
  2. Chop the herbs and all this to the bowl with the tomatoes along with the olive oil and salt. Give everything a good mix, taste, adjust with more salt as desired, and let sit for at least 15 minutes.
  3. To make the salmon, add a piece of parchment paper to a medium sized pan. No water needs to go under the parchment. Add 4 pieces of sliced lemon to the pan, then add the fish on top. Season with salt and pepper, then top with the remaining lemon slices. Add the neutral oil and white wine, then cover and let cook for 10 minutes on medium high heat.
  4. Add the salmon to a plate. Top with a couple spoonfuls of the sauce vierge, then enjoy.


Fish serves 2, there will be extra Sauce Vierge that you can use for numerous other things!

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Easy Gourmet
  • Method: Stovetop
  • Cuisine: French