Bronzed Alaska Salmon in a Butter Wine Sauce
Indulge in the rich and elegant flavors of Bronzed Alaska Salmon in a Butter Wine Sauce, a recipe that combines bold spices and luxurious textures for a truly unforgettable meal. Featuring wild-caught Alaska salmon fillets rubbed with a smoky blend of paprika, cayenne, and garlic, this dish is pan-seared to tender perfection with a crispy skin that’s irresistibly golden. The pièce de résistance is the velvety butter wine sauce, infused with dry white wine, a splash of zesty lemon juice, and a touch of cream for a silky finish. Quick to prepare in just 30 minutes and perfect for impressing guests or elevating weeknight dinners, this one-pan recipe is garnished with fresh parsley and served with optional lemon wedges for a zest of brightness. Whether you're seeking a gourmet seafood dish or a cozy yet sophisticated main course, this salmon recipe will delight the taste buds and leave you craving more. Keywords: Alaska salmon recipe, butter wine sauce, pan-seared salmon, quick seafood recipe, gourmet salmon dinner.
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on, preferably wild-caught Alaska salmon)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 tablespoons unsalted butter
- 0.5 cup dry white wine
- 1 tablespoon lemon juice
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley (finely chopped, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Pat the salmon fillets dry with a paper towel. If necessary, remove any pin bones with tweezers.
Mix the paprika, cayenne pepper, garlic powder, onion powder, salt, and ground black pepper in a small bowl to create the spice rub.
Rub the spice mixture evenly onto the flesh side of each salmon fillet, creating a light but thorough coating.
Heat a large non-stick skillet over medium-high heat and add the olive oil.
Once the oil is hot and shimmering, place the salmon fillets skin-side down in the skillet. Cook for 3-4 minutes without moving them, until the skin becomes crispy and the fish is mostly cooked through.
Carefully flip the fillets over and cook for an additional 2-3 minutes on the flesh side. Be cautious not to burn the spices. Remove the salmon from the pan and set aside on a warm plate.
Lower the heat to medium and add the butter to the same skillet. Once melted, add the dry white wine, whisking to deglaze the pan and incorporate any browned bits.
Allow the wine to reduce by half, about 2-3 minutes. Then, add the lemon juice and heavy cream, stirring until the sauce is smooth and slightly thickened.
Return the salmon fillets to the skillet, spooning the butter wine sauce over them to coat. Cook for 1-2 minutes to heat through.
Garnish with fresh parsley and serve immediately with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 2736 mg | 119% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.5 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 57.0 mcg | 285% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2274 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
