Salmon Steaks With Red-Wine Butter Recipe

Name: Salmon Steaks With Red-Wine Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup full-bodied dry red wine such as Cotes du Rhone; 1/3 cup finely chopped shallots (3 to 4); 1/2 cup fresh orange juice; 1/4 cup balsamic vinegar; 1 teaspoon tomato paste; 1 Turkish or 1/2 California bay leaf; 1 teaspoon finely grated fresh orange zest; 1 stick (1/2 cup) unsalted butter, softened; 1 teaspoon salt; 1/4 teaspoon black pepper; 4 (1-inch-thick) salmon steaks (each about 1/2 lb); 2 tablespoons olive oil

Servings: persons

1 cup full-bodied dry red wine such as Cotes du Rhone
1/3 cup finely chopped shallots (3 to 4)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 teaspoon tomato paste
1 Turkish or 1/2 California bay leaf
1 teaspoon finely grated fresh orange zest
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
4 (1-inch-thick) salmon steaks (each about 1/2 lb)
2 tablespoons olive oil

1
Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
2
Preheat broiler. Line rack of a broiler pan with foil.
3
Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.
4
Top each steak with 1 to 2 tablespoons red-wine butter.

495

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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup full-bodied dry red wine such as Cotes du Rhone, 1/3 cup finely chopped shallots (3 to 4), 1/2 cup fresh orange juice, 1/4 cup balsamic vinegar, and more.

Yes, Salmon Steaks With Red-Wine Butter 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 Steaks With Red-Wine Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions