Oven-Baked Salmon with Picholine Olive Sauce

Notes: To pit olives, crush slightly with the flat side of a knife blade, then remove pit. Prep and Cook Time: about 45 minutes.

Yield: Makes 6 servings
Recipe from Sunset

More From Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 567
  • Calories from fat: 62%
  • Protein: 44g
  • Fat: 39g
  • Saturated fat: 14g
  • Carbohydrate: 4.9g
  • Fiber: 0.3g
  • Sodium: 356mg
  • Cholesterol: 176mg


  • 2 cloves garlic, peeled and chopped
  • 1 shallot (2 oz.), peeled and chopped (1/3 cup)
  • 1 cup dry vermouth
  • 1/2 cup fat-skimmed chicken broth or fish stock
  • 1 cup whipping cream
  • 1/3 cup chopped pitted picholine olives (or other mild green olives; see notes)
  • 2 teaspoons chopped fresh thyme leaves
  • Salt and fresh-ground pepper
  • 1 boned salmon fillet (3 lb.), skinned
  • 1 tablespoon butter, cut into small pieces
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh tarragon
  • Fresh thyme sprigs, rinsed


  1. 1. In a 6- to 8-inch frying pan over high heat, boil garlic and shallot in vermouth until mixture is reduced by about half, 5 to 8 minutes. Add broth and bring to a boil again.
  2. 2. Add cream, olives, and chopped thyme. Boil, stirring occasionally, until sauce is thick enough to coat the back of a spoon and is reduced to about 1 1/4 cups, about 5 minutes. Add salt and pepper to taste. Cover and set aside.
  3. 3. Rinse salmon fillet and pat dry. With tweezers, pull out pin bones. Lay fillet in a buttered 12- by 17-inch baking pan. Dot the fillet with butter, drizzle with wine, and sprinkle with tarragon. Sprinkle lightly with salt and pepper.
  4. 4. Bake in a 400° oven until salmon is barely opaque but still moist-looking in center of thickest part (cut to test), 13 to 18 minutes. Slide salmon onto a platter.
  5. 5. If sauce is cool, stir over medium-high heat until hot. Drizzle fish with some of the sauce; serve remaining to add to taste. Garnish fish with thyme sprigs.
  6. Wine pairing: A white with forward fruit and good acid in the finish, such as an Oregon Pinot Gris--we liked WillaKenzie and Adelsheim, both 2003--or a minerally French white Burgundy.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Oven-Baked Salmon with Picholine Olive Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy