Salmon Scampi with Wine

Scampi-style usually means shrimp swimming in butter and garlic, but this version puts salmon fillets in the spotlight and adds a savory edge that no shellfish version can touch: rendered bacon drippings as the searing fat. The salmon picks up smokiness from the pan before it even meets the herb butter.

Dry Marsala does the lifting on the sauce side. Its nutty, slightly oxidized character cuts the richness of bacon and butter without going sour the way a crisp white might. Tarragon, oregano, and thyme bloom in the warm butter for two or three minutes before the wine hits, which is when the flavors really open up.

Deglazing the sear pan and pouring those scrapings over the fillets is a step worth following exactly. Every brown bit stuck to the pan is concentrated flavor, and tipping it into the baking dish gives the finished sauce real depth.

Serve over plain white rice or buttery couscous to catch every drop of the pan juices.

Pro Tips

• Cut fillets to uniform 1½ inch pieces. Even thickness means they all finish baking at the same moment.
• Save the cooked bacon for breakfast or a salad. The recipe only needs the drippings, but the bacon strips are too good to waste.
• Pull the salmon from the oven when it just flakes. Carryover heat will finish it on the way to the table.

Variations

• Swap dry Marsala for a dry sherry for a slightly drier, less sweet sauce.
• Add a tablespoon of capers to the butter for a briny pop.
• Use trout fillets instead of salmon for a lighter, more delicate version.