Blog & Featured Recipes

Pan Seared salmon with Pinot Butter sauce

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Serves 2


6 ounces salted butter cut into 1/2 inch cubes
2 teaspoons finely minced French shallots
1/2 cup pinot noir red wine
2 6 ounce salmon filets brought to room temperature
Fresh cracked black pepper
1 tablespoon vegetable oil


In a medium size sauce pan over medium heat, add 1 tablespoon of butter, heat until melted and bubbling, whisk in the shallots and cook until slightly translucent, be careful not to brown the butter.

Add the red wine, bring the heat to medium high, reduce by 2/3 in volume. Turn the heat to medium low, allow the pan to cool for about a minute, add half the butter then swirl the pan to slowly melt the butter, add remaining butter, continue to swirl the pan to create a creamy, saucy appearance. Move from the heat and hold in a warm place. Grind a few turns of black pepper on salmon filets then lightly season with salt.

In a medium size stainless sauté pan over high heat, add the oil, allow the oil to smoke slightly then carefully place the filets in the pan. Cook approximately 4 minutes or until medium brown in color, carefully turn and cook opposite side about 3 minutes or until light brown in color, move the pan off the heat.

On warmed dinner plates, ladle the sauce in the center and top with the filets.



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