Fillet of Salmon with Pinot Noir Sauce
Elevate your dinner table with this exquisite Fillet of Salmon with Pinot Noir Sauce – a recipe that perfectly marries the richness of buttery pan-seared salmon with the bold, fruity notes of a luscious wine reduction. Featuring skinless salmon fillets caramelized to golden perfection and bathed in a silky sauce made from Pinot Noir, aromatic shallots, fresh thyme, and a touch of honey, this dish strikes the ideal balance of savory and slightly sweet flavors. With just 40 minutes from prep to plate, this sophisticated yet approachable recipe is perfect for date nights or elegant entertaining. Serve it with roasted vegetables or creamy risotto, and garnish with a fresh thyme sprig or a zesty lemon slice for a visually stunning presentation. This recipe is a must-try for seafood lovers and wine enthusiasts alike, combining restaurant-quality results with the comfort of home cooking.
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Ingredients
- 4 pieces Salmon fillets (skinless)
- 1 cup Pinot Noir wine
- 2 tablespoons Shallots (finely chopped)
- 3 tablespoons Butter (unsalted)
- 2 tablespoons Olive oil
- 2 sprigs Fresh thyme sprigs
- 1 clove Garlic (minced)
- 1 cup Chicken or vegetable stock
- 1 teaspoon Honey
- 0 Salt
- 0 Black pepper (freshly ground)
- 1 slice Lemon (optional, for garnish)
- 0 Fresh parsley or thyme (optional, for garnish)
Directions
Step 1
Pat the salmon fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper. Set aside.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, carefully add the salmon fillets, presentation side down. Sear for about 3-4 minutes, or until the fish releases easily from the pan and is golden brown.
Step 3
Flip the fillets and cook for an additional 2-3 minutes, depending on the thickness of the salmon. Remove the salmon from the skillet and set aside on a plate, tenting lightly with foil to keep warm.
Step 4
In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Stir in the finely chopped shallots and minced garlic. Cook for about 1 minute, stirring frequently, until the shallots are softened and fragrant.
Step 5
Pour in the Pinot Noir wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Add the fresh thyme sprigs. Raise the heat to medium-high and let the wine simmer for 4-5 minutes, or until reduced by half.
Step 6
Stir in the chicken or vegetable stock and simmer for another 5-7 minutes, allowing the liquid to reduce and thicken slightly.
Step 7
Whisk in the remaining 2 tablespoons of butter and the honey to create a silky, flavorful sauce. Discard the thyme sprigs and adjust seasoning with salt and pepper to taste.
Step 8
Return the salmon fillets to the skillet, spooning the sauce over the top. Allow them to warm through for about 1-2 minutes.
Step 9
Serve the salmon fillets on individual plates, drizzled with the Pinot Noir sauce. Garnish with a slice of lemon and fresh parsley or thyme, if desired. Enjoy with a side of roasted vegetables or a creamy risotto for a complete meal.
Nutrition Facts
| Serving size | (1090.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1839.5 |
| Total Fat 128.3g | 0% |
| Saturated Fat 41.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 408mg | 0% |
| Sodium 1766.6mg | 0% |
| Total Carbohydrate 18.5g | 0% |
| Dietary Fiber 1.3g | 0% |
| Total Sugars 8.6g | |
| Protein 113.1g | 0% |
| Vitamin D 2651IU | 0% |
| Calcium 109.7mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 2171.3mg | 0% |
Source of Calories