Alaskan Salmon With Ginger & Black Pepper

Prep Time
Cook Time
Ready In

Recipe: #17430

February 16, 2015

"One of Wolfgang's Puck's recipes made with Alaskan King Salmon fillets. Wild Salmon is best to use as it is superior in flavor to its farm raised cousin. If you live in the Pacific side of the country, Alaskan salmon is affordable, but if you live on the Atlantic side of the country, Atlantic salmon is even more affordable (though wild is harder to find). Either way, using wild over farm-raised is preferred."

Original is 4 servings


  • Serving Size: 1 (371.5 g)
  • Calories 516.8
  • Total Fat - 32.2 g
  • Saturated Fat - 15.2 g
  • Cholesterol - 162.5 mg
  • Sodium - 624.9 mg
  • Total Carbohydrate - 5.4 g
  • Dietary Fiber - 1.1 g
  • Sugars - 2.8 g
  • Protein - 44.9 g
  • Calcium - 45.4 mg
  • Iron - 2.7 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat 2 tablespoons butter in a saute pan until foamy. Add shallot, garlic, and tomato. Saute for several minutes, or until shallot is translucent.

Step 2

Add wine and vinegar and continue cooking over medium heat until reduced by half.

Step 3

Add chicken stock and reduce again by half.

Step 4

Finish sauce with butter, by taking sauce off of heat and gently swirling butter with a whisk to desired consistency. Season to taste with salt and freshly ground black pepper. Keep warm. (Note that you want to be careful when adding the butter at the end. If sauce is at a rolling boil when butter is added, butter will break and a smooth consistency will not be achieved).

Step 5

Mix ginger and pepper. Season salmon with salt and coat with ginger pepper mixture. Sprinkle with olive oil and grill or saute salmon until desired doneness. Can also be cooked in a 350-degree Fahrenheit by placed in a oven-proof dish greased with olive oil. Bake for about 10 - 15 minutes until (cooking time depends on thickness of salmon).

Step 6

Divide sauce among four warm dinner plates.


No special items needed.

2 Reviews

Mia in Germany

Since we both are huge fans of ginger, this was perfect. The ginger indeed is quite strong, but we found that it matched very well ith the sauce. No way to find Alaskan salmon here, so I just used the wild salmon which was available. Will make this again! Thanks for sharing. Made for FYC


review by:
(6 Dec 2020)


This gets 4 stars for the sauce. It is delicious and would work with chicken breasts also. We thought the ginger on the salmon clashed with the sauce, though, and will just use salt and pepper next time. Used yellow tomato but otherwise made as written, and used wild sockeye.


review by:
(5 Sep 2015)

You'll Also Love