Side of Salmon with Madeira Sauce
Last reviewed on 4 October 2026
A whole side of salmon is one of the easiest ways to feed a table: one piece of fish, one tray, about 20 minutes in the oven. Madeira, the fortified wine from the Portuguese island of the same name, reduces into a sauce with a nutty, gently sweet, slightly caramel flavour that suits the richness of salmon better than you might expect. This version is a quick pan sauce rather than the classic demi-glace-based sauce Madère, so it can be made while the fish roasts.
Use a medium style labelled Rainwater, Verdelho or simply "medium dry" Madeira. Very sweet Malmsey makes the sauce cloying; a dry Sercial works if you add a pinch of sugar.
Ingredients
- 1 side of salmon, about 2½–3 lb (1.1–1.4 kg), skin on, pin bones removed
- 1 tablespoon olive oil
- 1 teaspoon fine salt and ½ teaspoon black pepper
- 1 lemon, thinly sliced
- For the Madeira sauce: 2 tablespoons butter, plus 2 tablespoons cold butter to finish
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- ¾ cup (180 ml) medium Madeira wine
- 1 cup (240 ml) chicken or fish stock
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ⅓ cup (80 ml) double/heavy cream (optional, for a creamier sauce)
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, to thicken)
- Chopped parsley or chives, to serve
Instructions
- Take the salmon out of the fridge 20 minutes before cooking. Heat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment.
- Pat the salmon dry, lay it skin-side down on the sheet and tuck the thin tail end under itself so the fillet is a more even thickness. Brush with olive oil, season with salt and pepper and lay the lemon slices along the top.
- Roast for 15–22 minutes, depending on thickness (see the timing notes below), until the thickest part reaches 125–130°F (52–54°C) for moist, just-opaque fish, or 145°F (63°C) if you prefer it fully cooked. It will rise a few degrees while resting.
- While the salmon roasts, melt 2 tablespoons butter in a saucepan over medium heat. Cook the shallots for 3–4 minutes until soft, then add the garlic for 30 seconds.
- Pour in the Madeira, bring to a boil and reduce by about half (4–5 minutes). Add the stock and thyme and simmer until reduced by about a third and slightly syrupy, 6–8 minutes.
- For a creamy sauce, stir in the cream and simmer 1–2 minutes. If you want it thicker, whisk in the cornstarch slurry and simmer 30 seconds. Take the pan off the heat and whisk in the cold butter a piece at a time until glossy. Season with salt and pepper.
- Rest the salmon for 5 minutes, then transfer to a platter with two wide spatulas (or serve it on the parchment). Spoon some sauce along the fillet, scatter with herbs and serve the rest of the sauce on the side.
Roasting time by thickness
Measure the fillet at its thickest point. At 400°F (200°C), as a starting point:
- About 1 inch (2.5 cm): 12–15 minutes
- About 1¼ inches (3 cm): 15–18 minutes
- About 1½ inches (4 cm) or more: 18–22 minutes
Start checking with an instant-read thermometer a few minutes before the lower figure. See salmon cooking times and salmon doneness temperatures for more detail.
What to serve with salmon in Madeira sauce
- Buttery new potatoes or a potato gratin to soak up the sauce
- Green beans, asparagus, tenderstem broccoli or sautéed spinach
- Wild rice or a mushroom pilaf — mushrooms and Madeira are a classic pairing
- A crisp green salad with a sharp vinaigrette to balance the sauce
More ideas: what to serve with salmon and sauces for salmon.
Tips & variations
- Mushroom Madeira sauce: add 6 oz (170 g) sliced mushrooms with the shallots and cook until browned before adding the wine.
- No Madeira? Dry Marsala or a medium sherry give a similar result. Port works but is sweeter; use a little less and add a squeeze of lemon.
- Make ahead: make the sauce up to the end of step 5 a day ahead and refrigerate. Reheat gently and finish with cream and cold butter just before serving.
- Serving cold: a roasted side of salmon is also good at room temperature for a buffet; serve the sauce warm alongside or swap it for a dill and yoghurt sauce.
- Alcohol: reducing the wine cooks off much, but not all, of the alcohol. Use extra stock with a teaspoon of balsamic vinegar if you need an alcohol-free version.
Questions
How long does a side of salmon take to cook?
At 400°F (200°C) a typical side of farmed salmon (about 1¼ inches at its thickest) takes about 15–18 minutes. Thicker fillets take up to 22 minutes; use a thermometer and aim for 125–130°F in the thickest part, or 145°F for fully cooked.
How many people does a side of salmon feed?
A 2½–3 lb (1.1–1.4 kg) side serves about 6–8 as a main course, or more as part of a buffet.
What does Madeira sauce taste like?
Rich, savoury and slightly sweet, with nutty, caramel and dried-fruit notes from the Madeira wine. Butter and a little cream round it out so it complements rather than overwhelms the salmon.