Freshly In: Copper River Salmon!

It's salmon season, and that means our meat department is stocked up with freshly-caught wild sockeye salmon, straight from the Copper River in Alaska. We like to pair it with this delicious rosemary butter sauce, which has delicious citrus notes and a faint garlic flavor, thanks to the fresh lemon juice and diced shallot. Pair it with a light red like our wine shop's local Cottat Pinot Noir; on sale this weekend for our Summer Sipper Sale!

Seared Salmon Fillets + Rosemary Butter

For the Salmon

  • 2 skinless salmon fillets
  • Enough salt and pepper to cover each side of the fillets
  • Enough oil to cover the bottom of your pan (your choice, we like using peanut oil)

For the Rosemary Butter

  • 6 Tbs dry white wine
  • 1 small finely diced shallot
  • 1 tsp fresh rosemary, chopped
  • 3 Tbs unsalted butter (cubed)
  • 1 tsp fresh-squeezed lemon juice
  • Salt and pepper to taste

Searing the Salmon

Preheat your oven to 425°F while you pat the fillets dry with some paper towels. Generously sprinkle each side with salt and pepper. Heat a large ovenproof skillet over medium-high heat for about a minute. Add oil to completely cover the pan, and place this fish in the pan. Let sit for 2 minutes without touching. Lift a corner of the salmon to check that it is well-browned and not sticking to the pan before flipping (if it is sticking, try cooking for another few minutes). Cook for another 2 minutes on the other side before placing the whole skillet in your preheated oven. Let bake until the center of the salmon reaches 135°F (about 4-8 minutes). Remove pan from the oven and transfer salmon to a dish that can be covered. Cover with foil and let it rest on the counter while you make the sauce (don't clean the skillet!)

To make the Butter

Pour any excess fat out of the skillet, and use some paper towels to catch any remaining oil (careful, don't burn yourself!) Return the pan to your burner with the heat on high, and add in wine, the shallot, and rosemary. Cook, stirring briskly, until the wine is almost finished evaporating (about 3 minutes). Remove from the burner and slowly whisk in the butter until the sauce thickens and has a creamy texture. Stir in lemon juice and salt and pepper to taste. Serve immediately, spooning over the salmon.