Pecan-Crusted Wild Salmon with Roasted Grapes and Red Wine Sauce

30 minutesServes 4


  • Olive oil
  • 1 lb. seedless (any color) grapes on their stems, cut into 4 equal clusters
  • 4 (6 oz.) wild salmon fillets
  • Kosher salt and freshly ground black pepper
  • 2 tsp. Dijon mustard
  • 2 tsp. mayonnaise
  • ¼ c. pecans, finely chopped


  • 2 tbsp. cold unsalted butter, divided
  • 1 tbsp. minced shallot
  • 1 c. dry red wine, such as Pinot Noir or Shiraz
  • ¼ tsp. coarsely chopped fresh thyme, plus thyme sprigs for garnish
  • 1 tsp. balsamic vinegar
  • 1 tsp. honey or light brown sugar
  • ½ tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper


Preheat the oven to 400ºF. Oil a large rimmed baking sheet, preferably an 18-by-13-in. half–sheet pan. Place the grapes on the pan and coat lightly with the oil. Roast for 5 minutes.

Mix the mustard and mayonnaise together in a small bowl. Spread over the top of each fillet. Spread the chopped nuts on a small plate. Turn the fillet upside down, and dip the top in the nuts to coat evenly. Transfer to a plate.

When the grapes have cooked for 5 minutes, remove the sheet from the oven. Add the fillets, skin side down, to the sheet. Return to oven and continue cooking until grapes are slightly shriveled and the salmon is barely opaque when prodded in the center, about 15 minutes.

Meanwhile, to make the sauce: Melt 1 tbsp. of the butter in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened but not browned, about 11Ž2 minutes. Stir in the wine, thyme, balsamic vinegar, and honey and bring to a boil over high heat. Cook, stirring occasionally, until the mixture has reduced to about 3 tbsp., 5 to 7 minutes. Remove from the heat. Cut the remaining tbsp. of butter into cubes. Add to the saucepan and whisk until the butter softens into the sauce. Season to taste with salt and pepper. Set the sauce aside; it will stay warm, and do not reheat.

Transfer a salmon fillet and a grape cluster to each dinner plate. Spoon the sauce around the salmon, garnish with thyme sprigs, and serve immediately.