Bronzed Alaska Salmon in a Basil-Wine Sauce

Bronzed Alaska Salmon in a Basil-Wine Sauce
Yield 2
Author Alaska Seafood Marketing Institute
Prep time
5 Min
Cook time
20 Min
Total time
25 Min

Bronzed Alaska Salmon in a Basil-Wine Sauce

Dinner for two couldn’t be simpler or more refined with pan-seared Alaska salmon in a creamy garlic basil sauce.

Ingredients

Ingredients
  • 1 fillet of Alaska King or Coho Salmon from Shoreline Wild Salmon (approx. 1 lb)
  • 1 Tablespoon olive oil
  • Blackened seasoning, to taste
  • 2 Tablespoons Chardonnay
Sauce
  • 1 teaspoon chopped garlic
  • ½ cup Chardonnay
  • ½ cup heavy cream
  • 2 Tablespoons chopped fresh basil
  • Salt, to taste
  • Lemon wedge

Instructions

  1. Pan sear the salmon: Rinse any ice glaze from frozen Alaska salmon under cold water; pat dry with a paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3-4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
  2. Season salmon and finish cooking: Turn salmon over and sprinkle with blackened seasoning, to taste. Cover pan tightly and reduce heat to medium. Cook an additional 6-8 minutes for frozen salmon or 3-4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove the pan from the heat and add 2 tablespoons wine. Swirl the salmon fillets in the pan, uncovered, until liquid is evaporated. Remove salmon from the pan and keep warm.
  3. Make the sauce and serve: Place the same skillet back on medium-high heat and add the garlic and ½ cup wine. Simmer wine until reduced by two-thirds. Add the cream and basil; simmer sauce until thickened, about 2 minutes. Season to taste with salt and add the juice of one lemon wedge.