Skip to main content

Contact Us

(707) 237-3489
Sonoma Cutrer Map
Get Directions
  • (707) 237-3489
  • 4401 Slusser Road
    Windsor, CA 95492
  • Open Daily 10am - 4pm
    Book a Tour or Tasting

Send Us a Message

Slow Cooked Salmon with Red Wine Sauce


Baking salmon at a low temperature ensures that the fish will be very moist since most of the delicious oils and moisture aren’t lost.

  • My List
    share on facebook share on twitter share on pinterest Share by Email Print

    Serves 4

    Total Time

    Prep Time

    Difficulty Level Easy


    2 tsp red wine vinegar (sauce)

    1/4 cup (2 medium) finely minced shallots (sauce)

    3 cups low salt veal or chicken stock, store-bought or homemade (sauce)

    1-1/2 cups fruity dry red wine, such as pinot noir (sauce)

    2 medium cloves garlic, minced (sauce)

    1 large sprig thyme or 1 tbsp dried whole thyme (sauce)

    2 tbsp softened butter (sauce)

    1 to 2 tbsp olive oil (salmon)

    4, 5-ounce skin on salmon fillets, pin bones removed (salmon)

    sea salt and freshly ground pepper (salmon)

    1 tbsp each olive and toasted sesame oil (mushrooms)

    6 ounces trimmed, cleaned, and sliced or quartered shiitake mushrooms (mushrooms)

    2 tsp soy sauce, or to taste (mushrooms)

    Sea salt and freshly ground pepper (mushrooms)

    Microgreens for garnish if desired (mushrooms)


    1. For the sauce: In a heavy medium skillet over medium-high heat, bring the vinegar and shallots to a boil. Add the stock, wine, garlic and thyme. Cook for about 12 minutes, until the liquid has reduced to 3/4 cup or so and is nicely thickened.  Whisk in butter in small bits and season to your taste with salt and pepper. Strain through a fine mesh strainer. Cover and keep warm.

    2. For the salmon: Preheat the oven to 250 degrees. Brush the salmon with oil, season with salt and pepper and place skin side down on a baking sheet, preferably parchment lined.  

    3. Bake for 12 – 14 minutes or until fish is firm and a little white collagen appears on the bottom of the fish, which is a signal that it is done. It will look rare. You can check by using the sharp point of a knife or a fork carefully inserted in the center. Fish should still be translucent in the very center but starting to flake.

    4. While the fish is cooking prepare the mushrooms. In a heavy skillet over medium-high heat, add the olive and sesame oils and heat until shimmering. Add the mushrooms and cook for 4 to 5 minutes, stirring occasionally, until lightly browned but still holding their shape. Add the soy sauce, salt and pepper to taste. Keep warm.

    Sign In To Your Account

    Forgot your username or password?

    Join Club Cutrer


    Gain access to rare vintages, the Winemaker's Release Collection, VIP events and more! Members receive up to 30% off all wine purchases.

    Become a Member

    Sign In To Your Account

    Forgot your username or password?

    Share your birthdate

    Where are you?

    Do not choose this option if you use a shared computer.