Alaska Wild Salmon with Pinot Noir Sauce Recipe TODAY Show

Chef Charles Ramseyer on the Today Show with Alaska Wild Salmon and Seafood.

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Recipe: Alder Planked or Grilled Copper River King Salmon with Oregon Morel Pinot Noir Sauce
Chef Charles Ramseyer



  • 1 alder plank toasted
  • 4 8-ounce Alaskan king salmon filets, at least 1/2–inch thick*
  • 1 tablespoons olive oil
  • Kosher salt
  • Brown sugar
  • 1 lemon

Oregon Pinot Noir Morel Sauce

  • 1 cup Pinot Noir
  • 2 each diced Shallot
  • 1 cup fish or vegetable stock
  • 1/2 cup Heavy cream
  • 6 oz. soft unsalted butter
  • 2 sprigs of thyme
  • Kosher salt
  • Black Pepper
  • 8 oz of fresh Oregon Morels cut in half and cleaned sauté quickly in butter for 2-3 min and set aside


Preheat oven to 375°F. Brush salmon filets with olive oil and season flesh side with salt and brown sugar. Arrange salmon filets skin-side down on the plank. Roast in the oven for 5-8 minutes to medium rare/pink in the middle. Serve directly on the plank with Morel Pinot Noir sauce on the side.

Oregon Pinot Noir Morel Sauce:
In a heavy saucepan over medium heat ,combine wine, shallots ,thyme and stock and reduce to halve about 10-15 min add cream and reduce for about 2 more minutes. Reduce heat to half and slowly whisk the soft butter into reduction until thoroughly incorporated. remove from heat strain through a fine mesh sieve to remove solids Season with salt and pepper add sautéed morels serve immediately.

Serving Size
Serves 4

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