Salmon in a Red Wine Reduction Sauce

4 servings
25 min
20 min
Very Easy




  • In a medium saucepan, pour 1 bottle of red wine, a bunch of thyme, garlic, onion, bay leaf, and the garlic cloves.
  • Over low to medium heat, reduce the wine for an hour, stirring occasionally. At the end of the hour, you will have no more than 1/2 cup of wine left and it will be thick and syrupy.
  • Strain it in a coffee filter to remove all the herbs and other flavorings, leaving only liquid.
  • Meanwhile, cook the salmon. We did it on the grill, but you could also do it in the oven or even pan fry it. 5-10 minutes with skin side down, then carefully flipped for another 1 to 2 minutes.
  • When the salmon is ready, take the wine off the heat, and whisk butter into sauce, one slice at a time. Your sauce will then be glossy and silky and ready to serve atop the salmon.

C Chefdruck Musings

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