Almond Crusted Wild King Salmon with Beurre Rouge

Date Added: May 13, 2010 Fusion Entrees
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Prep Time

15 mins

Cook Time

30 mins

Ready In

45 mins



*to adjust serving size click on "serving box".


This is a delightful dish. Wild King Salmon Crusted with Sliced Almonds and served with a Beurre Rouge.(Red Wine Butter Sauce) Chef Kfir likes to serve this with his sauteed brussel sprouts.


  • 1  Pound(s) Wild King Salmon, cut in to 2 portions
  • 1
  • 2  Each Egg Yolks
  • 2
  • 2  Tea Spoon(s) Dijon Mustard
  • 3
  • 1  To Taste Kosher Salt
  • 4
  • 1  Table Spoon(s) Butter
  • 5
  • 2  Table Spoon(s) Blended Oil (75% neutral / 25% olive)
  • 6
  • 1/2  Cup(s) Almonds, sliced
  • 7
  • 1  Tea Spoon(s) Beurre Rouge
  • 8
  •  As Needed Cilantro (for garnish)
  • 9


    1. Preheat oven to 350 degrees.
    2. Season the portions of Wild King Salmon with salt on both sides.
    3. Mix the yolks and mustard together and brush them on the show side of the fish (top side).
    4. Press the dressed side of the fish into the sliced almonds so they adhere to the salmon.
    5. In a thick bottom sauce pan, heat the butter and oil .
    6. Just as it is turning brown, add the salmon, almond side down.
    7. Do not move it around, let the crust set and turn golden brown.
    8. Once golden, approximately 4 minutes, gently flip the salmon and bake for 5 minutes.
    9. Let salmon rest for 5 minutes before serving to let juices settle.
    10. Plate the Beurre Rouge in a circle on the plate and place the salmon over it.
    11. Place vegetable of your choice around the plate and garnish with a bit of cilantro.
    12. Enjoy!

    Beurre Rouge


  • 3/4 Quart(s) Red Wine (1/4 for drinking!)
  • 1 Pound(s) Butter
  • 1 Table Spoon(s) Sugar, in the raw
  • Directions

    1. In a sauce pan, add the wine and sugar and reduce until it reaches a honey like consistency
    2. Slowly whisk in the butter over medium heat until it is all incorporated
    3. Let rest for 5 minutes before serving
    4. This sauce can be held in a warm place for up to 4 hours



Mar 28, 2012


Don't use farm raised salmon.


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Mar 25, 2012


Made it for my mom who is a great cook and she was impressed!


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Mar 25, 2012

Great Dish

I have made this dish many times and it so good, in fact when I have to impress I make this for dinner. The first time I made the red wine butter sauce it over reduced and I had to start over again so when you are reducing the sauce you really have to watch carefully. I love this dish!!


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I agree this dish made me look like a pro!


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