Roasted Ora King Salmon with Herb Beurre Rouge

Recipe Courtesy of Estate Chef Tod Kawachi


1 Ea Side (4#) Fresh Ora King Salmon, boneless, scaled, skin on
1 each Shallot, trimmed, peeled, chopped fine
1 -1/2C St. Supéry Red Wine
2 Tbl Red Wine Vinegar
2 oz Crème Fraiche
6 oz Butter, chilled small cubes
1 sprig   Lemon Thyme
2 sprigs Tarragon, fresh
Salt and Black Pepper to taste
*Fresh Winter Truffle-optional


Season the salmon generously with salt and allow it to sit for up to 4 hours.

Using a long thin knife, remove the skin off of the salmon side in one full long piece by sliding the flat blade under between the flesh and skin. Place the skin on parchment paper on a baking sheet. Season the skin with salt lightly, place another piece of parchment paper on top and another same size baking sheet to keep the skin flat. Bake in a 350f oven for 25-30 minutes until the skin has browned and is crispy then set aside for later garnish.

Strip the Tarragon and Lemon thyme leaves from the stems and put the stems into a small sauce pot with the red wine, red vinegar and shallots. Bring the wine to a simmer and concentrate down to ¼ c then add in the crème fraiche. Once this simmers over very low heat, add cubes of cold butter one by one while whisking to melt the butter until all is incorporated into a buttery red wine sauce. Strain the butter sauce through a mesh strainer and fine chop the herb leaves to add in as sauce garnish. Season to taste with salt and pepper then hold warm.

Turn the oven heat up to high broil and pat the excess moisture off of the salmon with paper towels. Melt 3 Tbl of butter and brush the top of the salmon, season with fresh ground black pepper tt. Place it onto a buttered foil sheet, on top of a wire rack, on a baking sheet. Place the salmon on the top oven rack under the broiler and allow to brown evenly on the top surface for 8-10 minutes or until nicely colored, rotating the pan if necessary. Next switch the oven temperature to bake at 275f and continue cooking approximately another 10 minutes, depending on thickness, until the center tallest section reads 125f. Remove the salmon from the dish by holding the foil ends and carefully slide the filet onto your serving platter. Serve with the herb Beurre Rouge sauce, crispy skin cracklings and shave thin slices of fresh truffle all over the salmon and enjoy with St. Supery Elu.

*You may want to ask your butcher or fish monger to trim and scale and skin the salmon filet for you. Roasting a whole side of salmon is impressive for holiday sharing and fresh truffles are a luxurious treat for special occasions.

Pair with St. Supéry Napa Valley Estate Élu

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