A picture of the recipe Pan Seared Salmon with Beurre Blanc

Pan Seared Salmon with Beurre Blanc

An exquisite dish that can be prepared very quickly and is perfectly matched with our JMcK Estate Vineyard Chardonnay.

Recipe Information

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Total Time: 15 Minutes

Total Servings: 2


  • 2 8 ounce Fresh Salmon Fillets (skin removed if you prefer)
  • salt (to taste)
  • freshly ground pepper (to taste)
  • 1 cup butter, salted or unsalted (cut in 1" cubes)
  • 2 oz Anaba Chardonnay
  • 1 oz white wine vinegar
  • 1 tbsp shallot (finely chopped)
  • 2 oz cream
  • salt and pepper (to taste)


Beurre Blanc Sauce

  1. In a small saucepan, add vinegar, wine & shallot. Whisk & reduce until nearly evaporated.

  2. Add the cream. Whisk & reduce 50%.

  3. Remove from heat & vigorously whisk in 1/2 of the butter. Keep whisking until melted. Add remaining butter & continue whisking until melted. Set aside.

Pan Seared Salmon

  1. Season the top of the fillets with salt and pepper.

  2. Heat 1 Tablespoon olive oil in a skillet over medium - high heat until it sizzles. Add the seasoned salmon to the pan, top side down first, and sear for 4 - 5 minutes, then flip and cook for another 3 - 5 minutes or until the salmon is cooked through. It should flake easily with a fork. Serve with the wine butter sauce.


  1. You can strain out the shallot for a finer sauce. This type of sauce can break easily. The addition of a bit of cream helps with emulsification.

Suggested wine pairing

2021 Chardonnay, J McK Estate