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pan seared salmon with juniper and gin

Pan Seared Salmon with Juniper Gin Sauce

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This salmon recipe will surprise tastebuds with the unique aromatic of juniper. A perfect dish for an intimate dinner party or romantic dinner for two, its flavor is sure to surprise and delight your guests. 
Course Main Course
Cuisine American
Diet and Health healthy-ish, low carb
Seasonal New Year's Eve, spring, Valentine's Day, winter
Ingredient salmon
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 4 servings
Author Diane Brown


  • 1 cup dry vermouth
  • 1 shallot minced
  • 1 tsp coarsely crushed juniper berries
  • 1/4 tsp coarsely crushed green peppercorns
  • 4- oz bottled clam juice
  • 1/2 cup whipping cream
  • 2 Tbsp butter
  • 2 tsp olive oil
  • 2 6- oz skinless boneless salmon fillets
  • 2 Tbsp dry gin
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp chopped fresh chives


  • Combine vermouth, shallots, juniper berries, and peppercorns in heavy small saucepan.
  • Boil until liquid is reduced to 1/4 cup, about 12 minutes.
  • Add clam juice and boil until reduced by half, about 8 minutes.
  • Add cream and boil until mixture is reduced to 3/4 cup, about 8 minutes.
  • Add butter 1 tablespoon at a time, whisking until melted before adding more.
  • Strain sauce through fine-meshed strainer.
  • Return sauce to saucepan. (Can be made 2 hours ahead. Keep at room temperature.)
  • Heat oil in heavy large skillet over medium-high heat.
  • Sprinkle salmon with salt and pepper. Add salmon to skillet and sauté until just cooked through, about 4 minutes per side.
  • Meanwhile, re-warm sauce and stir in gin and lemon juice.
  • Season sauce to taste with salt and pepper.
  • Place salmon on plates and drizzle sauce over.
  • Garnish with chives and serve.