Salmon In Spicy Dark Ale Sauce Recipe

Name: Salmon In Spicy Dark Ale Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 thick cut (1 1/2 inch) 1 lb filet wild-caught Alaskan king salmon; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon extra virgin olive oil; For sauce:; half a bottle of mahogany ale; 2 teaspoons whole grain dijon mustard; 3 tablespoons butter; 1 teaspoon Old Bay; 1/4 teaspoon sweet paprika; 1 teaspoon crumbled dark chocolate; 1 tablespoon grade A maple syrup; 1 teaspoon lemon juice; 1/4 teaspoon balsamic vinegar

Servings: persons

1 thick cut (1 1/2 inch) 1 lb filet wild-caught Alaskan king salmon
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon extra virgin olive oil
For sauce:
half a bottle of mahogany ale
2 teaspoons whole grain dijon mustard
3 tablespoons butter
1 teaspoon Old Bay
1/4 teaspoon sweet paprika
1 teaspoon crumbled dark chocolate
1 tablespoon grade A maple syrup
1 teaspoon lemon juice
1/4 teaspoon balsamic vinegar

1
Preheat oven to 500u00b0 F. Melt butter in a small saucepan over medium heat. Add ale, Old Bay, paprika, dark chocolate, syrup, mustard, vinegar and lemon juice, stirring together. Bring to a boil, then reduce heat and simmer uncovered until the sauce is reduced to glaze consistency, about 15 minutes.
2
While the sauce is simmering, brush the olive oil onto a broiling pan. Combine the salt and pepper in a bowl, whisking together with a fork. Place the filet skin side down on the broiling pan, then lightly sprinkle the salt/pepper mixture over the flesh side facing up.
3
Bake the filet for 12 minutes at 500u00b0F. Remove the filet from the oven, then brush the flesh side with a coat of the sauce, reserving at least 2 tablespoons of the sauce for later. Return the filet to the oven and broil on high for another 5 minutes, checking on it periodically to ensure it doesn't burn. Remove the filet from the oven and let rest for at least 3 minutes before slicing into two portions. Drizzle each portion with 1 tablespoon of the reserved sauce, taking care to ensure the sauce does not smother each portion. Serve immediately.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 thick cut (1 1/2 inch) 1 lb filet wild-caught Alaskan king salmon, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon extra virgin olive oil, and more.

Yes, Salmon In Spicy Dark Ale Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon In Spicy Dark Ale Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions