Seared Alaska salmon fillets simmered in Marsala wine with mushrooms and thyme, plated with sauce and garnished with a fresh thyme sprig on a ceramic dish.

This savory twist on a classic Italian dish features wild Alaska salmon fillets lightly dredged and pan-seared, then simmered in a rich Marsala wine sauce with mushrooms, chicken stock, and fresh thyme. Finished with a touch of butter and served with a thyme sprig garnish, it’s an elegant, restaurant-worthy meal that’s easy to bring to your own table.
Red or ivory king (chinook) salmon work especially well in this recipe, though any wild Alaska salmon will cook beautifully.

Photo and recipe courtesy of Alaska Seafood.

  • Prep Time:

    10 minutes

  • Cook Time:

    20 minutes

  • Total Time:

    30 minutes

  • Servings:

    4

  • Ingredients:

    • 4 Alaska Salmon fillets (4 to 6 oz. each)
    • Salt and pepper, to taste
    • 2 cups flour
    • 1/2 cup olive oil                                        
    • 1 cup Marsala wine
    • 2 cups mushrooms, sliced
    • 2 cups chicken stock
    • 2 teaspoons fresh thyme
    • 2 Tablespoons cold butter
    • 4 fresh thyme sprigs, for garnish

  • Instructions:

    1. Season Alaska Salmon fillets with salt and pepper, to taste.  Place the flour on a plate, season with salt and pepper, to taste.  Dredge both sides of each salmon fillet in the seasoned flour, shaking off the excess flour. Heat a large sauté pan, add the olive oil, then place each piece of salmon into the pan.  Cook for 2 to 4 minutes, turn the fillets over and cook until almost done.  Remove fillets from pan; hold aside.
    2. Off the heat, carefully add the Marsala wine to the pan, scraping the bits off the bottom.  Return pan to the heat and add the mushrooms.  Season with salt and pepper, to taste, and cook for 1 minute.  Add the stock and thyme, and let the liquid reduce by 1/2.
    3. Return the salmon fillets to the pan.  Cook, while basting the fish, until the fillets are heated through.  Remove fish fillets to 4 serving plates.
    4. Return the pan to heat, add the cold butter and swirl until incorporated and sauce slightly thickens.  Remove from heat and divide sauce evenly over the 4 salmon fillets.  Garnish each plate with thyme sprig, if desired.

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