Salmon in Champagne Sauce Recipe

Salmon in Champagne Sauce is a great addition to your brunch menu. Learn how to make/prepare Salmon in Champagne Sauce by following this easy recipe.
Salmon in Champagne Sauce Recipe
Preparation Time 20 Minutes
Cooking Time 60 Minutes
Difficulty Easy
Recipe Type Non Veg.
Serves 8
  • 1 whole (6-8 pound) Salmon, dressed
  • 6 Shallots, minced
  • 1 pound fresh Mushrooms, chopped, with 10 Mushroom caps reserved
  • 1 (25.4-ounce) bottle Champagne or Sparkling Wine
  • 1 tsp fresh Lemon juice
  • 1-3/4 cups Heavy Cream
  • 4 tbsp (1/2 stick) unsalted Butter
  • Salt, to taste
  • Black Pepper, freshly ground
  • Bunches of Fresh Herbs, for garnish
How to make Salmon in Champagne Sauce:
  • Take a large baking dish and layer it generously with butter.
  • Place the salmon in it and then add the shallots and mushrooms.
  • Pour champagne over the salmon, shallots and mushrooms.
  • Bake the salmon for 45 minutes in an oven heated at 450 degrees F.
  • Mix lemon juice in one cup of water and poach the mushroom caps. Drain out the liquid.
  • Remove the salmon from the pan and take the shallot and mushroom gravy and heat it until it is reduced.
  • To it add the heavy cream and boil until it is thick.
  • Whisk in the butter and season with salt and pepper.
  • Skin the salmon and pour the sauce over it.
  • Before serving garnish with fresh herbs and poached mushroom caps.