Slow-Roasted Red-Wine-Lacquered Salmon Fillet

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 29 janv. 2026

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This slow-roasted red-wine-lacquered salmon fillet is a sophisticated take on a classic fish main. The gentle, low-temperature cooking method ensures the salmon remains incredibly moist and buttery, while the repeated glazing creates a deep, savoury-sweet coating. Combining ginger, soy, and a rich red wine reduction, this dish offers a complex depth of flavour that pairs beautifully with the natural richness of the fish.

As a high-protein option, this elegant salmon is ideal for dinner parties or a special weekend treat. The glossy, jewel-toned finish makes it a stunning centrepiece when served on a large platter. Accompany the fish with steamed seasonal greens and lime wedges to balance the intensity of the glaze, providing a fresh, citrusy lift to every bite.

Ingredients for Slow-Roasted Red-Wine-Lacquered Salmon Fillet

1 (4-inch) piece peeled fresh ginger
240 ml de sauce soja
Vin rouge sec 475 ml
325ml mirin (Japanese sweet rice wine)
60ml packed dark brown sugar
2 cuillères à café de jus de citron vert frais
1 cuillère à soupe d'huile d'olive
1 (2.0kg) salmon fillet (preferably wild king
about 1 1/2 inches at thickest point), small bones removed
Accompagnement : quartiers de lime

How to make Slow-Roasted Red-Wine-Lacquered Salmon Fillet

Put oven rack in middle position and preheat oven to 107°C.

Finely grate ginger on small holes of a box grater into a fine-mesh sieve, then set sieve over a bowl and press on ginger to extract 2 teaspoons juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in a 3- to 3 1/2-quart heavy saucepan. Reduce heat to moderate and briskly simmer, stirring occasionally, until syrupy and reduced to about 240ml , 45 to 55 minutes. Transfer to a bowl, then quick-chill by setting bowl in a larger bowl of ice water and stirring occasionally for 5 minutes. Stir in lime juice. Reserve 120ml glaze in a small bowl for brushing after roasting.

Line a 17- by 12-inch heavy shallow baking pan with foil and coat foil with oil (1 tablespoon ).

Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tablespoons glaze over salmon, spreading it evenly with back of spoon. Let stand 5 minutes, then spoon and spread another 2 tablespoons glaze over salmon.

Roast 15 minutes. Remove from oven and glaze again (use a clean spoon each time), then roast 10 minutes more. Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes). Transfer with 2 wide metal spatulas to a platter, then coat with a final layer of reserved glaze (about 2 tablespoons ) using a clean spoon. Serve remaining glaze on the side if desired.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.