Don’t you love a recipe that’s easy enough to pull off on a busy weeknight but special enough for company? This is one of those meals. Though it looks and sounds somewhat gourmet, the prep couldn’t be easier and the results are consistently impressive. Plus salmon’s abundant supply of omega-3s make this dish heart healthy–and I haven’t even mentioned those yummy pan juices…
This recipe has a whisper-down-the-lane quality to it. I tweaked it after receiving it from a friend who adapted it from an article she clipped from the newspaper ages ago. It’s my friend’s go-to entertaining meal, and the pan juices are lovely over couscous, rice, or sopped up with a crusty piece of bread. A squeeze of lemon at the end adds a hint of brightness.
If you make it, I’d love to hear what you think!
Yield: 4 servings
- 4 (5-ounce) pieces of salmon* (or a 1 1/4 pound whole fillet)
- 2 tablespoons butter
- 4 small to medium-size shallots, peeled and thinly sliced**
- 1/2 cup plus 2 teaspoons white wine (Pino Grigio or Sauvignon Blanc are good options)
- 1 tablespoon coarse-ground mustard
- 1/4 cup dry bread crumbs (crushed Rice Chex are a great gluten-free option)
- 3/4 teaspoon kosher salt and a few turns of the pepper mill
- For serving: 1 tablespoon chopped fresh parsley and 4 lemon wedges
- Preheat the oven to 400 degrees F., and melt the butter in a 9x13 glass or ceramic baking dish. (It’s better not to use a metal pan as the wine may react with some surfaces.) Sprinkle the shallots evenly over the pan, separating the rings slightly.
- Place the salmon in the dish, and pour the 1/2 cup wine overtop. In a small bowl, mix the mustard with the remaining 2 teaspoons wine, and then brush or evenly spread the mixture over the salmon. Sprinkle with the breadcrumbs, followed by the salt and pepper. (I sprinkle most of the salt over the salmon but do use a little to season the exposed shallots.)
- Bake the salmon in the center of the oven for 13-15 minutes* or until the fish is mostly cooked but still a little rare on the inside. Switch to the broil setting and broil 6 inches from the heat, watching carefully, until the fish is just barely cooked through (it will continue to cook for a couple of minutes after removing from the oven) and the topping is golden.
- Sprinkle with the parsley and serve with a lemon wedge for squeezing over the fish. You may also enjoy drizzling the pan juices over couscous, rice, baked potatoes, or sopping them up with a crusty roll.
- *I typically use wild Sockeye salmon, which tends to be thinner than farmed salmon. Cooking times will very slightly depending on the type of salmon used, farmed salmon likely requiring extra time. Also, individually cut pieces will require less time than a whole fillet. The internal temperature for fish that is just cooked through the center should read 125 degrees F. on a quick read thermometer. Aim for 120 degrees if you prefer the inside to be slightly rare. If you don’t have a thermometer, feel free to cut into the fish and look. This will not negatively affect the outcome as it does with chicken or beef.
- ** Shallots vary greatly in size. Their flavor is milder than regular onions and, when cooked, they cook soften more quickly. As a result, I think it’s hard to add too much to this recipe. Those who enjoy shallots are usually happy to make up for those who don’t!