William James Cellars Grilled Salmon with Mushrooms, Sweet Onions, and Pinot Noir Sauce

Tender, marinated then grilled salmon is topped with a luscious, intensely flavored Pinot Noir reduction sauce.

Servings: 4-6

Cook Time: 2 hours

Pair With: A supple Pinot Noir, like the William James Cellars Garey Vineyard Pinot Noir.

Source: Recipe courtesy Robin Bogue owner William James Cellars.


Ingredients For the Marinade:

1/4 cup soy sauce

1/2 cup white wine

1/2 cup sliced yellow onions

1/2 tablespoon dry mustard

1 tablespoon chopped fresh thyme

1/2 teaspoon crushed black pepper

1/2 tablespoon olive oil

3 pounds fresh salmon fillets

Ingredients For the Pinot Noir Sauce:

3 tablespoons olive oil

1 tablespoon chopped shallots

2 cups Pinot Noir

2 1/2 cups chicken stock

1 tablespoon thyme

1 tablespoons Dijon mustard

1/2 teaspoons cornstarch mixed with 1/2 teaspoons cold water

2 tablespoons unsalted butter

kosher salt and freshly ground black pepper

Ingredients For the Mushrooms:

3 cups sliced portobello mushrooms

3 cups sliced shiitake mushrooms

3 cups sliced sweet onions

2 tablespoons chopped fresh thyme

2 teaspoons mustard

3 tablespoons olive oil


Directions For the Marinade:

To make marinade, mix all ingredients together in a small bowl and whisk thoroughly.  Marinate salmon for 2 hours. Prepare hot charcoal fire and grill salmon for 4-5 minutes per side, depending on thickness.

Directions For the Pinot Noir Sauce:

An hour an a half after the fish has been put in the marinade, heat 1 tablespoon olive oil In a medium sauté pan or skillet. Add shallots and sauté for 2-3 minutes.  Add wine and reduce by half.  Add stock, 1 tablespoon thyme, mustard, and cornstarch mixture and reduce until sauce coats the back of a wooden spoon. This will take about 30 minutes.  Remove from heat and stir in butter. Season to taste.  Keep sauce warm until ready to serve.

Directions For the Mushrooms:

In a large sauté pan or skillet, over medium-high heat, sauté mushrooms, onions, thyme and mustard seed in 3 tablespoon oil for 7-8 minutes, or until onions are translucent. Season and keep warm.

To Serve:

Divide mushroom-onion mixture on warm plates. Place salmon fillets on top. Spoon sauce over the salmon. Serve with brown sugar-glazed, parsley-ed carrots.

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Chef's Notes:

This recipe requires a number of steps, but it is well worth the effort. One of the best salmon recipes I've tasted.

Recipe Courtesy Of

William James Cellars

Robin Bogue, founder of William James Cellars, puts a lot of energy into getting wines the attention they deserve.