Sauteed Salmon with Pinot Noir and Thyme


  • 4 5 oz. salmon fillets
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon pepper, freshly ground
  • 1 tablespoon olive oil
  • 1 cup Pinot Noir
  • 4 sprigs thyme
  • 1 tablespoon unsalted butter


  • Sprinkle salmon with 1/2 tsp. each salt and pepper.
  • Warm the olive oil in a large frying pan. Add the salmon and cook until slightly browned for about 3-4 minutes. Furn the fish and cook for another 2-3 minutes. The salmon will be slightly rare at the center. If you prefer it fully cooked, continue cooking tor another minute or two. Transffer the fish to a warmed platter and cove to keep warm.
  • Add the wine and the thyme springs tot he pan and bring to a boil over high heat. Cook until reduced by half, about 5 minutes. Remove the thyme sprigs and stir in the remaining salt and pepper and the butter.
  • Pour the wine sauce over the slamon. Garnish wth additional thyme sprigs and serve immediately.


  • Source:
  • "The Pacific Northwest"
  • SOURCE: Williams-Sonoma