Delicious Pan-Seared Salmon with Red Wine Compound Butter

Salmon stands out as an incredibly versatile and universally loved fish, making it a fantastic choice for any occasion. Whether it’s a quick, healthy meal during a busy week or a show-stopping dish for holidays like Mother’s Day, salmon always delivers. While it can be baked, stewed, or roasted, pan-searing truly highlights its natural richness and delicate texture. What transforms a simple salmon fillet into a gourmet delight is the addition of a flavorful compound butter. This recipe features a unique **red wine compound butter** with finely diced shallots, garlic, and fresh parsley, taking your salmon to an entirely new level.

The magic happens as the salmon sizzles to golden perfection in the pan, while the prepared red wine herb butter slowly melts over each fillet. This process infuses the fish with a symphony of flavors: the subtle sweetness and depth from the reduced red wine and shallots, the creamy richness of butter, the pungent kick of garlic, and the fresh, herbaceous notes of parsley. This combination complements the distinctive, hearty flavor of salmon, creating a culinary masterpiece that is both refined and incredibly satisfying.

To complete this elegant and delicious dinner, we recommend serving your pan-seared salmon alongside velvety smooth mashed potatoes with roasted garlic and shallots and a vibrant roasted vegetable casserole. These sides perfectly balance the richness of the salmon and butter, creating a well-rounded and impressive meal that’s surprisingly easy to achieve at home.

Key Ingredients for Red Wine Garlic Butter Pan-Seared Salmon

Crafting this flavorful salmon dish requires a few quality ingredients. The precise quantities for each component can be found in the detailed recipe card conveniently located at the bottom of this blog post. Here’s a closer look at what you’ll need and why each ingredient plays a crucial role:

Ingredients for the Red Wine Compound Butter

• Red Wine: The star of our compound butter, imparting a beautiful depth and complexity. Opt for a full-bodied red wine with a rich flavor profile, such as a Cabernet Sauvignon, Merlot, or a classic Bordeaux. These wines will reduce beautifully, concentrating their flavors without becoming overly acidic. For a slightly sweeter and even more luxurious butter, you can experiment with a quality Port wine.
• Shallot: These small, delicate members of the onion family offer a milder, sweeter, and more nuanced flavor compared to regular onions. When slowly reduced in red wine, they become incredibly tender and infuse the butter with an irresistible aromatic sweetness that perfectly complements the salmon.
• Butter: This forms the creamy, rich base of our compound butter. Always use unsalted butter to control the overall saltiness of your dish. It’s crucial that the butter is at room temperature when you begin, as this allows it to soften and incorporate evenly with the other ingredients, creating a smooth and homogenous mixture.
• Fresh Parsley: Adding a vibrant burst of freshness, chopped fresh parsley contributes a bright, slightly peppery, and herbaceous note. It cuts through the richness of the butter and salmon, balancing the flavors and adding visual appeal.
• Garlic: A culinary essential, garlic provides a pungent, aromatic warmth that enhances nearly any savory dish. Crushed garlic cloves meld beautifully with the other ingredients in the compound butter, offering a comforting and irresistible aroma.

Ingredients for the Pan-Seared Salmon

• Butter and Oil Mixture: To achieve that perfect golden crust on your salmon without burning the butter, we use a combination of unsalted butter and a high-smoke-point oil like vegetable, canola, or grapeseed oil. The oil allows you to reach a higher temperature, while the butter contributes its signature rich flavor and aids in browning.
• Salmon Fillets: Choose high-quality salmon fillets for the best results. Salmon is prized for its hearty, meaty texture and distinctive flavor that is rich and savory without being overtly “fishy.” Ideally, the fillets should be skin-on for extra crispiness and flavor, but skinless also works well. Ensure that any pin bones have been removed by your fishmonger, though it’s always wise to double-check before cooking and to eat carefully.
• Salt and Pepper: Simple yet essential seasonings. A generous sprinkle of flaky sea salt and freshly ground black pepper on both sides of your salmon fillets will enhance their natural flavors and contribute to a delicious crust during searing.

Step-by-Step Guide: How to Prepare Salmon with Red Wine Compound Butter

Creating this gourmet dish is simpler than you might think. Follow these clear steps, and remember a printable version with detailed measurements can be found in the recipe card at the bottom of this page.

Making the Red Wine Compound Butter:

1. Reduce the Wine and Shallot: Pour the red wine into a small saucepan and add the finely chopped shallot. Bring the mixture to a brisk boil over medium-high heat. Allow it to simmer and reduce until only about two tablespoons of concentrated, flavorful liquid remain. This reduction process intensifies the wine’s flavor and softens the shallot. Once reduced, remove it from the heat and let it cool completely to room temperature. This is crucial so it doesn’t melt the butter prematurely.
2. Combine Butter Ingredients: In a medium-sized bowl, place your softened, room-temperature butter. Add the cooled red wine and shallot mixture, along with the fresh chopped parsley and the crushed garlic. Using a fork or a spatula, mix all ingredients thoroughly until they are well combined and the butter is evenly flavored.
3. Chill the Compound Butter: For the butter to firm up and allow the flavors to meld beautifully, transfer it to a piece of parchment paper or plastic wrap, roll it into a log, or simply place it back into the bowl. Refrigerate for at least one hour, or until firm enough to slice or dollop.

Pan-Searing the Salmon:

4. Prepare the Salmon: Pat the salmon fillets dry with paper towels to ensure a crispy sear. Season generously on both sides with salt and freshly ground black pepper.
5. Heat the Pan: In a large, heavy-bottomed frying pan or cast-iron skillet, heat a combination of butter and oil over medium-high heat. Wait until the butter is melted and sizzling, but not browned, and the oil is shimmering. This indicates the pan is hot enough for a good sear.
6. Sear the Salmon: Carefully place the salmon fillets, skin-side down (if applicable), into the hot pan. Cook for 3-4 minutes without moving them, allowing a beautiful golden-brown crust to form.
7. Flip and Finish: Gently flip the salmon fillets to the other side. Continue to fry for another 3-4 minutes, or until the internal temperature reaches 130°F (55°C) for medium-rare, which is generally considered the best for taste and texture. If you prefer your salmon more well-done, cook until it reaches 140°F (60°C).

Once cooked, immediately remove the salmon from the pan. Serve each perfectly seared fillet with a generous dollop of the prepared red wine compound butter, allowing it to melt into the warm fish. This dish pairs exceptionally well with creamy garlic and shallot mashed potatoes and a colorful medley of roasted vegetables from the oven for a complete and delightful meal.

Expert Tips, Substitutions, and Variations for Perfect Salmon

• Achieving Perfect Doneness: The key to delicious salmon is not overcooking it. For the best, most succulent results, aim for a medium-rare to medium internal temperature. Use a reliable meat thermometer inserted into the thickest part of the fillet; 130°F (55°C) indicates medium-rare, yielding a moist, tender center. For those who prefer their fish fully cooked, such as pregnant women, young children, or individuals with compromised immune systems, aim for 140°F (60°C), where the salmon will be opaque throughout but still flavorful.
• Ensuring an Even Sear: Always ensure your frying pan is adequately hot before adding the salmon fillets. A preheated pan prevents sticking and promotes a beautiful, crispy crust. If your salmon fillets have skin, always place them skin-side down first. This allows the skin to crisp up nicely and renders some of its fat, adding extra flavor and helping to protect the delicate flesh.
• Flavorful Alternatives to Red Wine Compound Butter: While our red wine compound butter is truly special, you can explore other delicious butter options. A classic homemade garlic butter is always a winner, or for a tangy, herbaceous twist, consider a vibrant ravigotte sauce. You could also experiment with lemon-dill butter for a fresh, bright flavor.
• Choosing the Right Pan: A heavy-bottomed stainless steel or cast-iron skillet is ideal for searing salmon. These pans retain heat exceptionally well, which is crucial for achieving an even, crispy crust.
• Don’t Overcrowd the Pan: Cook salmon in batches if necessary to avoid overcrowding the pan. Overcrowding lowers the pan’s temperature, leading to steaming rather than searing, and prevents that desirable crispy exterior.
• Rest Your Salmon: Just like steak, salmon benefits from a brief rest after cooking. Transfer the cooked fillets to a plate, tent loosely with foil, and let them rest for 2-3 minutes. This allows the juices to redistribute, resulting in more tender and flavorful fish.
• Pairing Suggestions: For wine pairings, a light-bodied Pinot Noir or a dry Rosé would complement the red wine butter beautifully. For non-alcoholic options, sparkling water with lemon or a dry apple cider works wonderfully.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

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Salmon with a Red Wine Compound Butter

Andréa