Ginger & Pink Peppercorn Salmon

Prep Time
Cook Time
Ready In

"We are always looking for new ways to prepare salmon. This is a good one from the RSVP section in Bon Appetit, Heron Park Grille, Kiawah Island, South Carolina."

Original recipe yields 4 servings


  • Serving Size: 1 (340.3 g)
  • Calories 876.1
  • Total Fat - 62.4 g
  • Saturated Fat - 18.4 g
  • Cholesterol - 53.4 mg
  • Sodium - 1255.4 mg
  • Total Carbohydrate - 23.6 g
  • Dietary Fiber - 14.3 g
  • Sugars - 2.3 g
  • Protein - 53.2 g
  • Calcium - 241 mg
  • Iron - 5.2 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 2.5 mg


Step 1

Combine wine, vinegar, and shallots in heavy small saucepan; bring to boil. Reduce heat; simmer until reduced to 1/3 cup, about 8 minutes.

Step 2

Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir cream into wine mixture. Simmer sauce until slightly thickened, about 3 minutes.(Can be prepared 1 day ahead. Cover and refrigerate).


Step 3

Spread 1 teaspoon butter on each salmon fillet.

Step 4

Sprinkle each fillet with 1/4 teaspoon peppercorns. Top with ginger. Season with salt.

Step 5

Melt 1 tablespoon butter in large non-stick skillet over medium heat. Add salmon, seasoned side down, and cook 4 minutes. Turn and saute until just cooked through, about 4 minutes. Transfer to plates. Tent with foil.

Step 6

Bring sauce to simmer. Remove from heat. Add 3 tablespoons butter and whisk just until melted.

Step 7

Season sauce with salt and white pepper.

Step 8

Spoon sauce over salmon.

Tips & Variations

No special items needed.



An excellent dish...I cut this down for one but used two 4 oz salmon fillets for two...I only cut the sauce in half and could have cut it even more...we loved the flavor of the pink peppercorns with all the other added a nice touch...I also cooked the salmon a bit more...we don't care for it on the rare side...made for your "Football" win during week #14...

review by:
(22 Dec 2016)

dienia b

-really rich and full of great flavor loved this one think pink

review by:
(30 Oct 2015)