Fromagerie l'Ancêtre Recette pavé de saumon sauce Baluchon et vin blanc

Main course

Salmon fillet with baluchon cheese and white wine sauce

  • Serving 4
  • Preparation 5
  • Cooking 15


  • Salmon fillet (between 500g and 1kg)
  • 1/4 cup of organic salted butter (at room temperature)
  • 2 tablespoons of Harpoon spice blend from Primitive Flavors (available at Fromagerie L’Ancêtre)
  • One box of Baluchon cheese fondue Salmon with Baluchon cheese fondue sauce

Saumon sauce fondue baluchon



  1. Preheat the oven to 400°F.
  2. Mix the butter and Harpoon spices. If your butter is not at room temperature, microwave for 22 seconds to soften.
  3. Remove the skin from the salmon (optional).
  4. Spread the butter with spices over the flesh of the salmon.
  5. Line a baking sheet with aluminum foil. Place the salmon on the baking sheet. Bake for 15 minutes (or more, depending on the thickness of the salmon).


  1. Open the box of Baluchon cheese fondue. Cut the packaging on three sides. Pour the contents of the package into a microwave-safe bowl.
  2. Microwave the fondue for 5 minutes, stirring occasionally.
  3. Place the salmon on a plate and serve with a drizzle of Baluchon cheese fondue sauce. Serve accompanied by a salad and jasmine rice.




Wine and Cheese Pairings

SAQ - Fruity and light

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