Peppercorn Crusted Salmon with White Wine Butter Sauce
Elevate your weeknight dinner with this Peppercorn Crusted Salmon with White Wine Butter Sauce, a gourmet dish that's surprisingly easy to make at home. Tender, flaky salmon fillets are enrobed in a bold cracked peppercorn crust, seared to golden perfection, and paired with an indulgent white wine butter sauce infused with sautéed shallots, a splash of cream, and a touch of bright lemon juice. The combination of textures and flavors—crispy, rich, tangy, and creamy—creates a restaurant-quality experience in just 35 minutes. Perfectly complemented by roasted vegetables or buttery mashed potatoes, this elegant dish is ideal for date nights, dinner parties, or anyone looking to add a little sophistication to their table.
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Recipe Information
Ingredients
- 4 salmon fillets (skin-on, about 6 oz each)
- 2 tablespoons cracked black peppercorns
- 1 teaspoon salt
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 tablespoons shallots (finely minced)
- 1 cup dry white wine
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Place the salmon fillets on a clean surface, skin-side down. Pat them dry with paper towels.
Season the flesh of the salmon fillets evenly with salt. Press the cracked black peppercorns onto the flesh side to create a crust, ensuring even coverage.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
Once the oil shimmers, place the salmon fillets in the skillet, flesh-side down. Sear for 3-4 minutes until a golden crust forms.
Carefully flip the fillets to the skin side and reduce the heat to medium. Cook for an additional 4-5 minutes, or until the salmon is cooked to your desired doneness. Remove the fillets from the skillet and set aside, keeping them warm.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallots and sauté for 1-2 minutes, or until fragrant and translucent.
Pour in the white wine and bring to a simmer. Let the wine reduce by about half, which should take approximately 4-5 minutes.
Lower the heat to low and stir in the heavy cream, remaining 2 tablespoons of butter, and lemon juice. Whisk until smooth and the butter is fully incorporated.
Taste and adjust seasoning with a pinch of salt, if needed.
To serve, place each salmon fillet on a plate and drizzle generously with the white wine butter sauce. Garnish with chopped fresh parsley.
Pair with roasted vegetables or a side of creamy mashed potatoes to complete the meal.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 570 mg | 25% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 20.6 mcg | 103% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 606 mg | 13% | |
*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.
