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Salmon with Red Wine-Balsamic Sauce

Salmon with Red Wine-Balsamic Sauce

  • Yield: 4 servings
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  • 2 tbsp Extra-virgin olive oil
  • 1 Small shallot, minced
  • 1 sprig Thyme
  • 1/2 tsp Cracked black pepper
  • 2 cups Dry red wine
  • 1/4 cup Balsamic vinegar
  • 2 tbsp Heavy cream
  • 4 tbsp Cold unsalted butter, cut into tablespoons
  • Salt, to taste
  • Ground black pepper, to taste
  • 4 Skinless salmon fillets, 6 oz each


  1. Heat 1 tbsp olive oil over medium heat. Add the shallot and cook until softened, about 4 minutes.
  2. Add the thyme, black pepper, red wine and balsamic vinegar and bring to a boil. Continue boiling until mixture is reduced to 2 tbsp, about 12 minutes.
  3. Remove pan from the heat and whisk in the cream. Continue whisking and add the butter in 1 tbsp at a time.
  4. Season with salt and pepper to taste. Strain into a bowl, set aside and keep warm.
  5. Season the salmon fillets with salt and pepper.
  6. Heat the remaining 1 tbsp of olive oil in a nonstick skillet over medium heat. Place fillets in the skillet, skinned side up. Cook until fillets are browned, about 4 minutes. Turn the salmon and cook until fish is just cooked through, about 3 minutes.
  7. Transfer the salmon to plates, and pour the sauce over the fillets.
  8. Serve immediately.


Recipe adapted from