Salmon Marsala is a unique dish with familiar flavors, and a recipe that will elevate your dinner game! Seasoned salmon fillets are pan-seared to perfection, then coated in a luxurious Marsala glaze that adds bold sweet and savory flavor. This recipe is simple yet sophisticated and easy to pull together any night of the week.
We’re skipping the fresh mushrooms and heavy cream sauce that is a staple in traditional chicken Marsala and creates that delicious mushroom Marsala sauce. Instead, a sweet Marsala wine reduction coats the salmon and creates a finger-licking sauce that’s just so good.
Serve this salmon dish with brown rice, roasted vegetables or a crisp salad for a complete meal!
Why This Marsala Salmon Recipe Works
We love a good salmon recipe (and if you’re new here, there are quite a few to choose from!).
It is, hands down, our favorite fish for so many reasons, one of them being that it doesn’t take a whole lot of extra effort to transform salmon into a truly impressive meal.
The glaze is perfectly sweet and savory and sticky, made with just a few basic ingredients, including sweet honey and tangy Dijon mustard.
This recipe is a great way to prepare salmon and feel like you’re dishing up five-star restaurant food right at home.
It is:
- Quick and easy. Salmon with wine infused glaze is such a simple dish, you can whip it up any night of the week!
- Simple yet elevated. Salmon has a way of fitting into any occasion and this dish is no different. It’s so simple to prepare but is sophisticated enough for any type of dinner occasion.
- Tender, juicy and flavorful. Sweet Marsala wines offer a rich and bold flavor to many different kinds of dishes, and salmon is a natural pairing! The glaze brings enhances the tender, flaky fish, making each bite melt-in-your-mouth delicious.
If you love this recipe, try our pork chop marsala.
Ingredients Needed
To make this tasty salmon, you will need the following ingredients:
- Salmon. Use fillets that are about five ounces each. Keep in mind that your cooking time will vary based on the thickness of the fillet. Wild-caught salmon, like Alaska salmon, is our favorite!
- Sea salt and black pepper. A half teaspoon salt and some ground pepper are simple seasonings that enhance the flavor of the dish.
- Extra virgin olive oil. To cook the aromatics for the glaze.
- Aromatics. Shallot and garlic add savory flavor to the sauce.
- Dijon mustard. Adds a little bit of tang that compliments the sauce.
- Tomato paste. For a rich, umami flavor to the glaze.
- Honey or sugar. Just a little bit will give the glaze the perfect amount of sweetness.
- Marsala wine. Choose a dry wine that you would enjoy on its own.
- Butter. Just a tablespoon of butter finishes off the glaze and makes it extra rich and luxurious.
How to Make it
Here’s a look at the steps required but be sure to scroll to the bottom of the page to view the printable recipe card.
- Pat dry the fillets with paper towels and season them with salt and pepper. Set aside.
- Heat the olive oil in a large skillet set over medium-high heat. Add the shallot and garlic and cook for a couple of minutes. Stir in the tomato paste, mustard, honey, soy sauce, wine and a pinch of salt and pepper.
- Bring to a boil then reduce to a simmer and cook for a couple of minutes to slightly reduce.
- Add the salmon to the skillet. Reduce to medium heat and cook until the fillets look opaque halfway up the sides.
- Flip the fillets over and cook until done. Push the salmon pieces to the sides of the skillet and add a pat of butter into the center. Stir to melt.
- Serve the fillets with the glaze drizzled on top.
Tips for the Best Results
- Choose a dry wine as it adds a rich, caramelized flavor that’s not too sweet! When it comes to cooking wines, Marsala is one we always love to use because it adds such a wonderful flavor.
- Salmon flakes easily with a fork when it’s done.
- Keep a close eye on the glaze as it simmers. If you have exceptionally thick fillets that need more time to cook, the sauce can reduce down too much. If that happens, add a splash of wine or some chicken broth to thin it out a bit.
Storing
If you have any leftovers, transfer them to an airtight container and store in the refrigerator for up to three days. We recommend storing the glaze in its own container since it will be easier to reheat the glaze and fish separately.
Frequently Asked Questions
Traditional Marsala sauce is usually a combination of mushrooms, cream, wine and aromatics like onion and fresh thyme sprigs. Our glaze for the fish is much different- a lighter, stickier sauce that combines a rich, umami flavor with sweet honey and just a touch of.
The result is a glaze that coats the pan-fried salmon beautifully and doesn’t overpower its flavor.
Marsala has alcohol in it, but when we use it to make the glaze, the sauce cooks and reduces and a lot of the alcohol cooks out. If you prefer to use a non-alcoholic substitute for the wine, balsamic vinegar is a great option.
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Salmon Marsala
Ingredients
- 4 salmon fillets (5 ounces each)
- salt and pepper
- 2 tablespoons olive oil
- 1 shallot finely diced
- 2 garlic cloves minced
- 1 tablespoons Dijon mustard
- 1 tablespoon tomato paste
- 1 tablespoon honey or sugar
- 1 cup dry Marsala wine
- 1 tablespoon butter
Instructions
- Season the salmon fillets with salt and pepper and set them aside while you make glaze.
- Heat the olive oil in a large skillet. Add the shallot and garlic and cook until soft, about 2 minutes. Stir in the tomato paste and mustard then add the honey. soy sauce, and Marsala wine along with a pinch of salt and pepper.
- Bring to a boil then reduce the heat to a simmer and cook, stirring occasionally for 2 to 3 minutes until slightly reduced.
- Add the salmon to the skillet. Reduce the heat to medium and cook until the fillets look opaque half way up the the sides. This will take 3 to 7 minutes depending on the thickness of the fillets.
- Flip the salmon fillets over and cook for another 2 to 5 minutes or until desired doneness. If you have an instant read thermometer, it will read 125°F for medium rare, 130°F for medium, 140°F for medium-well, and 145°F for well-done.
- When the salmon is finished, push them to the sides of the skillet and drop in a pat of butter. Stir until the butter melts.
- Serve the salmon with the marsala glaze.
Notes
- Keep a close eye on the glaze as it simmers. If you have exceptionally thick fillets that need more time to cook, the sauce can reduce down too much. If that happens, add a splash of Marsala or some chicken broth to thin it out a bit.
angiesrecipes
Friday 15th of March 2024
This is so yummy and that sauce is gold, Dahn.
Dahn Boquist
Friday 15th of March 2024
Thanks Angie!