Recipe courtesy of Wolfgang Puck
Save Recipe Print
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
3 servings
Level:
Intermediate

Ingredients

Directions

Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough peanut oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.

While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter.

Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Spice-rubbed Sauteed Salmon

Recipe courtesy of Food Network Kitchen

Sauteed Salmon Fillet with Tzatziki and Warm Lentils

Recipe courtesy of Anne Burrell

Herb-Crusted Sauteed Salmon Fillets with Pistou

Recipe courtesy of Sara Moulton

Herb Crusted Salmon and Artichokes Sauteed in Herb-Infused Butter

Recipe courtesy of Ryan Briggs

Sauteed Salmon with Sweet Potato, Papaya Rougaille, and Israeli Couscous

Recipe courtesy of Pacific Institute of Culinary Arts

Sauteed Salmon and Bacon Tournedos with Brussel Sprouts, Hedgehog Mushrooms and Sauce Chateaubriand

Recipe courtesy of Culinary Institute of America

Cedar Plank Salmon Parmesan with Asian Reduction Sauce over Sauteed Julienned Vegetables

Recipe courtesy of Joseph Chiarelli

Tahini Grilled Salmon with Sauteed Spinach, Beets with Sesame Seeds, Eggplant Puree and Tahini Sauce

Recipe courtesy of Roger Mooking

Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto and Roasted Shallots with Sauteed Kale

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories