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Ron Burns' Wild Salmon with Spinach

By Ron Burns of Twisted Fish Alaskan Grill

Served with citrus beurre blanc and sautéed spinach


1 ½ lbs. salmon filet*

¼ C olive oil

¼ C shallots

1 t dill

1 t ground black pepper

4 oz. spinach

5 oz. unsalted butter, room temperature

2/3 C white wine

1 T black peppercorns

1 lemon

1 orange

2 limes

1/8 C red wine vinegar


Fish Baste:

In container combine olive oil, shallots, dill and black pepper, saving one-half of the shallots for beurre blanc sauce.

Beurre Blanc:

Squeeze juice of citrus (no seeds) into sauce pan and add black peppercorns, red wine vinegar and one-half of white wine and reduce by half, let stand for seven minutes. Take four ounces of butter and whisk into reduction liquid (add butter one ounce at a time) and strain afterwards.


Cut salmon into three pieces and oven cook or barbecue until salmon is cooked to your preference. Brush with fish baste a few times while cooking.


In sauté pan add one ounce of butter, the spinach and remainder of white wine and sauté until cooked.


On a plate, place spinach in center, salmon on top of spinach and ladle sauce over salmon.

*With good management and fairly healthy habitat, wild Alaskan salmon remain abundant, unlike their Atlantic counterparts.