5 ratings

Alaska Salmon Marsala

A new interpretation of an Italian classic

Recipe Courtesy of Wild Alaska Seafood

By swapping out chicken for salmon, this classic Italian dish becomes a lot healthier. The Marsala wine, and sliced mushrooms give the meal a rich flavor.  Fatty fish like salmon have been found to lower the risks of certain cancers and heart disease. This is a tasty way to get all those essential fatty acids and proteins. 


For the Alaska Salmon Marsala

  • 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


For the Alaska Salmon Marsala

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.

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.

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.

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