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Salmon with Red Wine-Morel Sauce

  • 45 m
  • 45 m
EatingWell Test Kitchen
“Dried mushrooms give this rich red-wine sauce an almost meaty flavor. Look for them in the produce department of well-stocked supermarkets or specialty grocers. If you're not a fan of salmon, try the recipe with halibut instead. Serve with barley tossed with parsley and steamed broccolini. To double: Prepare a double batch of sauce in the large skillet, increasing reduction time as needed. Cook 2½ pounds of salmon in two batches, adding oil as necessary. ”


    • 1½-ounce package dried morel or porcini mushrooms
    • 1 cup boiling water
    • 2 teaspoons cornstarch
    • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
    • ⅓ cup finely chopped shallots
    • ¾ cup dry red wine
    • 1 cup seafood stock or bottled clam juice (see Note)
    • 1 teaspoon butter
    • 1-2 teaspoons lemon juice
    • ½ teaspoon salt, divided
    • ½ teaspoon freshly ground pepper, divided
    • 1¼ pounds wild-caught salmon fillet, skinned (see Tip) and cut into 4 portions


  • 1 Combine mushrooms and boiling water in a small bowl. Soak until the mushrooms are softened, 12 to 15 minutes. Strain the soaking liquid through a paper towel-lined sieve into a bowl. Rinse the mushrooms; finely chop. Stir together 1 tablespoon of the soaking liquid and cornstarch in a small bowl.
  • 2 Heat 2 teaspoons oil in a large skillet over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook for 1 minute more. Stir in wine and cook, stirring, until reduced to about ½ cup, 2 to 3 minutes. Add the remaining soaking liquid and seafood stock (or clam juice) to the pan. Bring to a simmer and cook until the sauce is reduced to 1½ cups, 10 to 14 minutes.
  • 3 Stir the cornstarch mixture and stir it into the simmering sauce. Cook, stirring, until slightly thickened, 1 to 2 minutes. Remove from the heat and stir in butter, lemon juice and ¼ teaspoon each salt and pepper.
  • 4 Meanwhile, season salmon with the remaining ¼ teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just cooked through, 3 to 5 minutes per side. Serve with the mushroom sauce.
  • Make Ahead Tip: Prepare through Step 3, cover and refrigerate the sauce for up to 1 day. Reheat the sauce just before serving.
  • Note: Bottled clam juice can be high in sodium. We like Bar Harbor brand, which has 120 mg sodium per 2-ounce serving. Look for it near canned fish or in the seafood department.
  • Tip: For more information about wild-caught salmon, visit To skin a salmon fillet, place it skin-side down and, starting at the tail end, slip a long, sharp knife between flesh and skin, holding the skin down with your other hand. Gently push the blade along at a 30° angle, without cutting through fillet or skin.
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