Recipes: Main Entrees

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Salmon Baked with Clam Sauce

Recipe submitted by Gigi D. of Boulder, CO, for the Mambolicious Recipe Contest 2009.


  • 2 Tbsp. olive oil (a little extra to rub the deep dish pan for the salmon too)
  • 4 Tbsp. peeled and finely chopped shallots
  • 3 cloves garlic, peeled and minced
  • 3/4 cups dry white wine
  • Freshly ground black pepper to taste
  • 2 Tbsp. chopped fresh parsley
  • 1/2 tsp. dried oregano
  • 1/2 cup clam juice
  • 2 6.5-oz. cans minced clams, drained and juices reserved
  • Salt to taste
  • 1 lb. wild king salmon
  1. Open the cans of clams and drain off and save the juices. Mince the shallots and garlic and chop the parsley.
  2. Heat a large skillet over medium high heat. When hot, add the olive oil.
  3. Stir in the minced shallots and sauté© until softened and fragrant, about 5 minutes.
  4. Add the garlic and sauté© briefly, 30 seconds or so. Stir in the oregano, black pepper and chopped parsley.
  5. Add white wine, clam juice and reserved juice from the clams and bring to a boil.
  6. Reduce heat to medium and simmer, uncovered, until sauce is reduced by a third, about 8 to 10 minutes.
  7. When this is taking place, prepare salmon – get a deep dish, oil the sides, place the salmon cut into pieces in the pan, season with salt and pepper.
  8. Preheat the oven to 400° F. When sauce is reduced, stir in the minced clams and salt to taste and heat through, being careful not to boil.
  9. After about 10 minutes turn off heat, pour clam mixture on top of salmon and put in oven for 11 minutes.
  10. After 11 minutes, check fish to see if it is to your liking (everyone has their own preference for how cooked they like they fish).
  11. When done, plate salmon and clam sauce atop a bed of raw spinach, steamed leeks, spaghetti, spaghetti squash or any side dish desired!
Servings: 24

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