Enjoy this delicious meal with this easy recipe for fried salmon with a red wine compound butter. The salmon is fried perfectly, and the herb butter with red wine and shallots give the fish a delicious taste. Discover the perfect combination of flavors. Wonderfully refined and elegant.
Delicious Baked Salmon with Herb Butter
Salmon is a fish that is always possible. Just during the week, but also during holidays or special events. Like Mother's Day. You can serve it baked in the pan, stewed, or in the oven. But it is a fish that you can also dress up. For example, by serving with delicious herb butter. So this time, baked salmon with herb butter of red wine and onion.
You fry the salmon in the butter until it is cooked just right. The herb butter slowly melts over the salmon, releasing all the flavors. A sweet stewed shallot in red wine, creamy butter, garlic, and fresh parsley. A delicious combination with the unique salmon flavor.
Serve this delicious salmon with silky smooth mashed potatoes with garlic and roasted vegetable casserole, and you have an elegant and delicious dinner.
What do you need for Red Wine Garlic Butter Pan-Seared Salmon?
You require the following ingredients to prepare this salmon with Red Wine Compound Butter. You can find the correct amounts in the recipe card at the bottom of the blog:
Ingredients Red Wine Compound Butter
- Red wine: Use a full-bodied red wine with a deep flavor. A Cabernet Sauvignon, or a Bordeaux. You can also replace the red wine with a Port wine; the herb butter will be slightly sweeter.
- Shallot: Gives extra flavor to the butter. A shallot has a bit more spice compared to a regular onion.
- Butter: The creamy base of the herb butter. Make sure it's at room temperature so it mixes better.
- Parsley: Gives a fresh and peppery taste.
- Garlic: sharp and aromatic taste.
Ingredients Fried Salmon
- Butter and Oil: Fry the salmon in a butter and oil mixture. This way, you can make the fats hot without burning the butter (and you still have that delicious taste). Use unsalted butter.
- Salmon fillet: Has a hearty, meaty taste. It has a unique flavor, not specifically the taste of fish. The bones should have been removed. However, it is wise to assume that there can always be a bone in it. Check-in advance and also keep this in mind when eating.
- Salt and pepper: For seasoning the fish.
How to prepare Salmon with Herb Compound Butter
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Pour the red wine into a saucepan and add the chopped shallot. Bring to a boil and reduce until you have two tablespoons of wine left. Turn off the heat and let it cool to room temperature.
- Put the butter in a bowl, add the wine, onion, parsley, and crushed garlic, and stir well. Place the butter in the fridge for an hour to firm up.
- Heat a combination of butter and oil in a frying pan. Bake the salmon for 3 - 4 minutes.
- Turn the salmon over and fry the other side for another 3 - 4 minutes until you have a core temperature of 130 °F (55 °C). The salmon is then medium-baked.
Serve the salmon with the herb butter. This is very tasty with mashed potatoes garlic butter, and roasted vegetables from the oven.
Tips, Substitutions, and Variations
- Check the salmon by inserting a meat thermometer into the center of the salmon. When it indicates 130 °F (55 °C), the salmon is medium-baked (the best). If pregnant women, sick persons, or children are eating with you, fry the fish for them until the core temperature is 140 °F (60 °C) (done).
- Bake evenly:Â Ensure the pan is hot before adding the salmon fillets. If they have skin, fry that side first.
- Instead of red wine compound butter, it is also very nice to serve the salmon with garlic butter or a ravigotte sauce.
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Salmon with a Red Wine Compound Butter
Ingredients
Red Wine Compound Butter
- ½ cup red wine
- 1 shallot sliced finely
- â…“ cup butter unsalted, room temperature
- 1 tablespoon Fresh Parsley fresh, chopped
- 1 clove garlic
Fried Salmon
- salt and pepper at taste
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 4 salmon fillets
Ingredients you need per step are listed below the step in Italic
Instructions
Red Wine Compound Butter
- Pour the red wine into a saucepan and add the chopped shallot.½ cup red wine, 1 shallot
- Bring to a boil over high heat and reduce to two tablespoons red wine.
- Turn off the heat and let it cool to room temperature.
- Stir the parsley through the butter.â…“ cup butter, 1 tablespoon Fresh Parsley
- Squeeze the garlic clove over the butter and stir it into the butter together with the cooled onion/red wine mixture.1 clove garlic
- Place the butter in the fridge for at least 1 hour to firm up.
Fried Salmon
- Flavor the salmon with salt and pepper.salt and pepper
- Heat the butter and the oil in a skillet.1 tablespoon butter, 1 tablespoon vegetable oil
- Fry the salmon for 3-4 minutes on each side.4 salmon fillets
- Remove from the pan and serve with a tablespoon of red wine compound butter.
Notes
- Has a hearty, meaty taste. It has a unique flavor, not specifically the taste of fish.
- The bones have been removed. However, it is wise to assume that there can always be a bone in it. Check-in advance and also keep this in mind when eating.
- Check the salmon by inserting a meat thermometer into the center of the salmon. When it indicates 130 °F (55 °C), the salmon is medium-baked (the best). If pregnant women, sick persons, or children are eating with you, fry the fish for them until the core temperature is 140 °F (60 °C) (done).
- Bake evenly: Ensure the pan is hot before adding the salmon fillets. If they still have skin, fry that side first.
Cool the salmon quickly if you still want to store it.
- Refrigerator: Store the salmon in an airtight container in the fridge. This keeps it good for up to two days. Cover the herb butter and store it for up to 4 days.
- Freezer: Store the salmon in a freezer bag or box. It stays good in the freezer for up to 3 months. In a freezer box, the herb butter will stay good in the freezer for up to 2 months. Let thaw in the refrigerator.
- Reheat: Place the salmon in an oven dish covered with aluminum foil. Place in a preheated oven at 375 °F (190 °C) for 10-15 minutes or until warm. Or bake the salmon until warm in the skillet.
Mary says
This is an amazing salmon recipe. I love that the salmon is baked. The flavor of the red wine and the shallots is perfect.
Andréa says
Thank you! I agree the salmon combined with the compound butter with red wine and shallots add such great flavors!