Alaskan wild caught Salmon steamed in Champagne

by Kirsten on January 6, 2011 · 21 comments

in Main Dishes, Seafood

I remember the time when leftover Champagne in the fridge after New Year’s Eve would have been out of the question. Those days are long gone and yes, you are correct, we have not gotten older, just wiser! Therefore I still had a half empty bottle of Champagne that I decided to use for my oven baked salmon. The Champagne keeps the salmon moist and infuses it with its very unique aroma. Bake any kind of vegetables of your choice alongside and you will end up with a very enjoyable healthy low calorie dinner.

Serves 4 to 6.


*  1 smaller salmon (wild caught Alaskan, never farmed, including Atlantic, why? info here)
*  organic olive oil
*  salt and cracked pepper
*  Cherry Creek seafood seasoning (info here)
*  1 cup of Brut Champagne/sparkling wine or a dry white wine
*  zucchini and onions, cut or other veggies of your choice


Preheat oven to 400 F.

In a 9 by 13 inch baking dish baste salmon with olive oil and season with  pepper, salt and seafood seasoning. Place onions on top and place veggies of your choice around the fish. Pour the wine into the baking dish. Seal the dish tightly with aluminum foil and bake until the fish is done, about 10 to 15 minutes. Don’t over bake since you want the salmon to stay moist.

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sheila @ Elements January 25, 2011 at 10:47 pm

That sounds great! I've never tried fish with baked with champagne or wine, but it sounds great! And it looks super moist too! 🙂

EliFla January 9, 2011 at 3:33 pm

I really like this recipe…and your blog too…glad to be your 130th follower, have a nice Sunday..hugs, Flavia

From Beyond My Kitchen Window January 8, 2011 at 5:01 am

Mmmm, this sounds yummy. In a word elegant.

Anna Johnston January 8, 2011 at 4:39 am

What an excellent idea, I've still got a half bottle sitting there & seems such a shame to toss it out! This recipe sounds wonderful.

Katie@Cozydelicious January 8, 2011 at 3:30 am

This looks awesome. I never know what to do with leftover champagne (yes, we had leftover too!) and this salmon is such a great idea. Yum!

Cooking Creation January 8, 2011 at 2:24 am

This is beautiful! And with Champagne?! Amazing! I must try this!

Elisabeth January 7, 2011 at 4:23 pm

Kirsten-All you have to do is to click on the highlight on, and it will direct you to the right category of what you are looking for.
Actually, I found it for you, and yes, they do have a crepe pan, exactly for the amount of the gift certificate…$49.99…isn't this great? Here's the link!

Barbara l Vino Luci Style January 7, 2011 at 4:19 pm

What a great idea Kirsten; wish I had thought of this when I had to pitch part of a bottle!

I see your link to Savory Spice Shop; we should meet in Littleton one day for coffee and hit them up; they are an absolute favorite of mine.

My Kitchen in the Rockies January 7, 2011 at 3:05 pm

@Susi: Yes, I just read somewhere that we Germans have the highest consume of Champagne and Sparkling Wine. That proofs our good taste!

Susi January 7, 2011 at 3:02 pm

Happy new year Kirsten! I love the idea to use the leftover champagne with fish! I have a recipe that utilizes the leftover champagne in a recipe with chicken. I guess us Germans are quite creative when it comes to the bubbly! ;o)

The Food Hound January 7, 2011 at 2:34 pm

Oooo, a new use for Champagne!!! So unique!

Elisabeth January 7, 2011 at 2:14 pm

Hi Kirsten-What a great way to steam the salmon-so elegant, it does deserve champagne…LOL
Love your take on the steamed Alaskan Salmon. Looks beautiful with the steamed vegetables, and such a light and healthy entree!

Stop by my blog-I have a $50. gift certificate giveaway from CSN…don't want you to miss out!

Lea Ann January 7, 2011 at 1:40 pm

Kirsten you have out done yourself. This looks wonderful and what a great presentation. I've got to get back into my "eat salmon once a week routine".

Chele January 7, 2011 at 12:23 pm

What a treat! Salmon AND champagne, I just love it. Will be saving this recipe up for when we next have folk around for a nice meal, thanks for sharing ;0)

Die andere Seite January 7, 2011 at 4:33 am

;0).. mit den "rosa Knoepfen" koenntest Du recht haben, aber mir gefaellt sie mit den schlichten Knoepfen auch besser ;0) Und das mit der Anregung fuer die Laetzchen mit Aermel, war eine super Idee, tueftel gerade noch an einem Schnittmuster! ;0) Eine andere Leserin verteilt "Plastikschuerzen", wenn es mal ganz hart kommt! ;0)

Lachs liebe ich, aber ich kann mich irgendwie nicht mit Alkohol im Essen anfreunden! Jedesmal wenn ich es probiert habe, schmeckte es einfach zu sehr nach dem Alkohol, aber das liegt wahrscheinlich auch daran, dass ich selbst so gut wie nie Alkohol trinke… es schmeckt mir einfach nicht, aber da wuerde ich notfalls eine Alternative fuer das duensten finden! ;0) Deine Rezepte sind uebrigens immer sehr verlockend, sagte ich ja schon mal… gefaehrlich! ;0)
GLG Maren

kitchen flavours January 7, 2011 at 2:14 am

I'm envying you! We do not have fresh salmon here, only frozen ones as they are all imported, and very expensive too. Love to see recipes with salmon. Wishing you a great 2011!

die Hülkies January 7, 2011 at 12:05 am

Liebe Kirsten,

da läuft einem ja das Wasser im Mund zusammen. Soooooooooooooo lecker sieht es aus.

Das steht auf meiner To-do-Liste. Ganz lieben Dank für deine tollen Rezepte. Ich bin immer wieder begeistert.

Ganz liebe Grüße

vom Niederrhein


Ellie (Almost Bourdain) January 6, 2011 at 9:49 pm

Wow! Champagne and salmon! I love the combination. The dish looks lovely.

My Kitchen in the Rockies January 6, 2011 at 6:15 pm

@highplains: Mine was actually still frozen. I think it is easier to cook and won't dry out. I posted the recipe like this to avoid confusions. Thanks for the app info. The salmon was caught by our friend Steph during his fishing trip up in Alaska. It is the best salmon ever!

highplainsdrifters January 6, 2011 at 6:10 pm


Hey … have you seen the Alaska tourism office's website and iPhone app on how to cook Alaskan fish? Called something like, Cook it Frozen, because they're pushing flash-frozen fish shipped to the Lower 48. But pretty good ideas for fresh fish as well.

Hope the new year is off to a good start. January 6, 2011 at 5:16 pm

What a beautiful way to prepare good-for-you salmon!

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