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Wine-poached salmon with mustard and brown sugar glaze
Loading...SKILL LEVEL :
Easy and quickOven-poached salmon - great every time
This recipe is quick and easy, and turns out great every time. The salmon is poached in the oven in white wine and Old Bay seasoning. The recipe was authored by Selma Hurwitz in the April 2006 issue of Bon Appetit. Because it is so easy and so good, my husband, JP, likes to make this recipe for his buddies when I am out of town.
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Recipe modifications
I make very few changes to this recipe. I cut back on the butter or even eliminate it when I am cooking for people who are sensitive to dairy. I use whole grain mustard for its flavor and appearance. Pommery mustard is my favorite and really makes a difference in this recipe. You can add a bit of crushed red pepper flakes if you like a little heat and a couple spoons of capers if you wish.
Click here for the interesting history behind Old Bay seasoning.
PrintWine-poached salmon with mustard and brown sugar glaze
Quick and easy salmon recipe gets its flavor from a sweet and sour glaze made with whole-grain mustard and brown sugar. Good enough for company and easy enough for mid week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 3/4 cup dry white wine
- 2 T butter (optional)
- 1 t Old Bay seasoning
- Crushed red pepper flakes (to taste)
- 2 pounds center-cut salmon
- 1/3 cup whole grain mustard
- 1/4 cup brown sugar, packed
- 2 T capers (optional)
Instructions
- Heat oven to 350 degrees. Bring wine, butter, Old Bay seasoning and crushed red pepper flakes to a boil in a small pan. Allow to boil for 2-3 minutes.
- Put salmon in a small baking dish, with just enough room for the salmon. Pour hot wine mixture over salmon and bake until done. Time varies depending on the thickness of the fillet. Allow about 10 minutes for each inch of thickness.
- While fish is baking, whisk mustard and brown sugar together in a small bowl. When fish is done, remove from the oven and turn broiler on to high. Set rack 6″ from heat source. Spoon mustard and sugar sauce over fish and return to broiler. Broil for 3-5 minutes until glaze is bubbly. Check frequently. Remove from broiler and spoon capers over fish.
THIS SERVES WELL WITH
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Have made this several times & guests loved it!
So simple & easy to prepare….
My go-to salmon recipe for weeknights! It’s so simple and delicious. I love how easily this recipe allows me to incorporate more fish into my diet. Thank you for sharing.
I agree. I cook this recipe for the same reasons. It is fast, easy, delicious and I am always looking to add more omega-3 rich fish to my week. You might also like my Teriyaki salmon recipe. The only downside to these two salmon recipes is both use sugar, but you can only be so virtuous!
Love another great way to cook salmon…so moist.
Thank you Candy! This is a favorite in our house.
Can you suggest another fish this would work with?
Hi Mel,
I have not tried this with other fish. I think salmon works particularly well, but Chilean Seabass or halibut might also work well.
Did this tonight, used fresh Norway salmon. Really good. We will be making this again – beats Mr. Yoshida on the grill for sure! Love salmon.
Thank you John,
I have to admit this is a recipe I use all the time. It is a favorite weeknight meal for my husband and I. And as the recipe calls for wine, it makes for a good excuse to have a glass of wine with dinner. : )
This is my “go to” meal for a Sunday night supper as it is
easy and everyone compliments the chef! have found the
little bit of brown sugar gets my 3 yr old grandson to like
salmon (especially with mashed potatoes!)
Thanks for your review. This is one of my favorite go-to meals also. Everybody needs a little brown sugar now and then!
Preparing salmon requires great skill and this recipe is a great guide. Well done Kim.
Thank you. I have to say this recipe is one that takes only minimal skill as even my husband can make it! Neither of us have ever screwed it up and I bet we have collectively made it 100 times. I’ll still take the compliment. Thank you!