Grilled Copper River Salmon w/ Virginia Egg Sauce


  • Four 6 oz. Copper River Sockeye Salmon Dinner Fillets
  • 1/4 C white wine
  • 1/4 C fish stock
  • 1 t shallot mince
  • 2 T Lemon juice
  • 1/4 C Heavy Cream
  • 8 T Butter
  • 1/2 t tabasco
  • Salt and Black Pepper
  • 2 hard cooked eggs, cut in 1/8's
  • 3 T parsley chopped
  • 1 T salmon caviar


  1. Place shallot, stock, lemon juice and wine in saucepan, reduce to almost dry.
  2. Add heavy cream and reduce by 2/3, turn off heat and slowly add butter, cubed to form a lemon butter sauce.
  3. Season with salt, pepper and lemon juice. Add egg, parsley and caviar. Place grilled fish filet on plate and spoon over with egg sauce. Serve with a flavored mash potato, sautéed spinach or zucchini.

Recipe submitted by B. Black, Houston, Texas

Serves 4-6.

Other Recipes & Serving Ideas