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Recipe Pat Harbison of Harbison Wines

Slow baked Salmon with Red Wine and Honey

Yield: Serves 4

Slow Baked Salmon with Red Wine and Honey


4 Tablespoons Olive Oil
4 Teaspoons Thyme
4 5 to 6 oz. Salmon Filets
8 Cloves of Garlic, peeled and smashed with the flat of a knife (not chopped – just smashed)
2 Cups red wine
4 Tablespoons Honey
Salt and Pepper to taste


  1. Preheat the oven to 350 degrees.
  2. In the bottom of a glass or ceramic baking dish, drizzle the olive oil and scatter the thyme sprigs.
  3. Lay the salmon on top of the thyme, skin side up.
  4. Arrange smashed garlic cloves around the salmon.
  5. In a small bowl, whisk together the red wine and honey and pour over the salmon.
  6. Bake 15 to 20 minutes and remove from the oven.
  7. Peel off salmon skin (if desired) and transfer filets to a warm serving platter.
  8. Pour the pan juices into a small saucepan and bring to a boil.
  9. Reduce juices until syrupy, about 10 minutes.
  10. Season sauce with salt and black pepper.
  11. Spoon sauce over salmon and serve.


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