Wild capture fisheries like ours in Alaska require almost no natural resources to produce and have virtually zero environmental impact. So why not swap out your chicken for salmon in this delicious wild salmon marsala! Bon appétit!

Wild Alaska Salmon Marsala

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4


  • 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


  • 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.


Recipe compliments of Alaska Seafood

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.