How to Make Seared Salmon with Champagne Beurre Blanc
A Note From feedfeed

Perfectly seared salmon is something to be proud of, but add in a rich classic French emulsion and you’ve reached a new peak of culinary perfection! #TeamFeedfeed was in London getting a behind the scenes look of life as a culinary student at Le Cordon Bleu, which involved a demo of one of the dishes the students had to make: Salmon Ballontine with Champagne Beurre Blanc. While we’re not going to whip up a fish mousse and poach it rolled up in strips of salmon, we ARE going to make a Champagne Beurre Blanc to add tang and decadence to seared salmon fillets. 

If this is your first time in emulsion city, let’s break it down. First up, you’ll make a gastrique, which refers to reducing Champagne and vinegar with shallots and peppercorns until almost completely evaporated before whisking in lots of cold butter. The result? A luscious sauce with the perfect balance of richness and tang! 

Pick up some salmon and challenge yourself to step up your dinner game!

Get the full recap on our trip to London with Le Cordon Bleu here!

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Prep time 20mins
Cook time 30mins
Serves or Makes: 4


  • 2 cups Champagne
  • 2 tablespoons Champagne vinegar, or white wine vinegar
  • 1/ 2 teaspoon crushed, plus more freshly ground to taste whole black peppercorns
  • 1 medium shallot, minced
  • 4 (8 ounce) salmon fillets
  • Kosher salt, as needed
  • 2 tablespoons olive oil
  • 1 1/ 2 sticks unsalted butter, chilled and cubed
  • chopped, for garnish Fresh parsley


  • Step 1

    In a medium saucepan, combine the champagne, vinegar, peppercorns and shallot over medium heat. Bring to a simmer and cook until reduced to about ¼ cup liquid, about 20 minutes.

  • Step 2

    Meanwhile, season the salmon with salt and pepper. Heat oil in a large cast iron skillet and cook, starting skin side down and flipping once, until golden brown and cooked medium, about 2-3 minutes per side. Transfer to a platter.

  • Step 3

    Once the champagne mixture is reduced, turn heat to low and slowly whisk in the cold butter until a smooth sauce forms. Season with salt, then spoon over the salmon. Garnish with chopped parsley, then serve.