Salmon Steaks with Red Wine Butter

A featured Wine Club recipe for The Donum Estate.
Salmon Steaks with Red Wine Butter


This decadent salmon topped with red-wine butter will become your new favorite dish! Serve with a Pinot Noir.

Yield: 4 - 6
Prep Time: 20 Minutes
Cook Time: 30 Minutes


• 1 cup dry red wine
• 1/3 cup finely chopped shallots (3-4)
• 1/2 cup fresh orange juice
• 1/4 cup balsamic vinegar
• 1 tsp. tomato paste
• 1 Turkish or 1/2 California bay leaf
• 1 tsp. finely grated fresh orange zest
• 1 stick (1/2 cup) unsalted butter, softened
• 1 tsp. salt
• 1/4 tsp. black pepper
• 4 (1-inch-thick) salmon steaks
• 2 Tbs. olive oil


Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1-2 quart heavy saucepan and boil over moderately high heat until mixture is thick and jam like and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf.

Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 tsp. salt, and 1/8 tsp. pepper with a rubber spatula until incorporated.

Preheat broiler. Line rack of a broiler pan with foil. Pat fish dry, then brush sides with oil (2 Tbs. total) and sprinkle with remaining 3/4 tsp. salt and 1/8 tsp. pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8-10 minutes total. Top each salmon steak with 1-2 Tbs. red-wine butter.