Crusted Salmon Fillets

Verjus is made from unripe grapes pressed and bottled. It is a less acidic alternative to vinegar and is more complimentary with wine. If you can’t find it in your local grocery store, visit to order on line or find out where it might be sold in your area. If you still can’t find it, you can substitute a mild, more wine friendly vinegar, such as Champagne, Grenache or Sherry.


1 c. panko bread crumbs
2 T. extra-virgin olive oil
2 slices bacon
1 garlic clove, minced
1 t. Italian parsley
4-5 6oz salmon fillets
1 large spring onion or leek
½ c. fruity Pinot Noir
2 t. Verjus*
1 medium sweet red onion
1 stick sweet butter

Dice the bacon and cook until lightly crisp in 1 T. of the olive oil. Add the garlic and cook a few minutes longer. Stir in the parsley. Season the fillets with salt & pepper. Place on an oiled baking sheet skin side down. With a brush, spread the olive oil, bacon and parsley on the fillets. Spread the panko crumbs on top. Press down to help them adhere to the salmon.

Cook on the upper shelf of the oven for about 10 minutes, or less if you like your salmon rare.

For the sauce, heat the remaining olive oil. Add the leek and onion and cook until caramelized, do not cover. Add the wine and verjus and boil over medium heat until the liquid has reduced a bit. Remove pan from the heat and add the butter. Whisk until blended well.

Season with salt and pepper to taste.

Drizzle verjus sauce over the salmon, top with additional chopped parsley and serve.