Grilled salmon with curly kale & a Noilly Prat sauce

Grilled salmon with curly kale & a Noilly Prat sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 10 mins - 20 mins Cook: 8 mins - 10 mins


Serves 4

Treat your salmon fillets to a touch of luxury with this creamy, rich sauce - by Rick Stein

Nutrition and extra info

Nutrition: per serving

  • kcal651
  • fat54g
  • saturates25g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein38g
  • salt0.99g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 x 175-200g/6-8oz pieces thick salmon fillet, skinned
  • 50g butter,melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g curly kale, shredded



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • steamed waxy new potatoes, to serve
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

For the sauce

  • 600ml fish stock
  • 4 tbsp double cream
  • 4 tbsp Noilly Prat (dry white vermouth )
  • 85g chilled unsalted butter, cut into small pieces
  • 1 tsp fresh thyme leaf


  1. Preheat the grill to high. Make the sauce: pour the stock, cream and Noilly. Put into a medium-sized saucepan and boil rapidly until reduced by three-quarters. Turn off heat and keep warm.

  2. Brush the salmon on all sides with half the melted butter and season. Place on a lightly buttered baking tray and grill for 8 minutes until just cooked through.

  3. While the salmon is cooking, bring a large pan of salted water to the boil, add the kale and cook for 3-4 minutes. Remove, drain well and return to the pan, then add the remaining melted butter and toss. Cover pan to keep warm.

  4. Bring the sauce to a simmer, then whisk in the chilled butter one piece at a time. Stir in the thyme and season to taste.

  5. To serve, divide the kale between 4 warmed plates and top each with a piece of salmon. Spoon some of the sauce over the fish and the rest around the kale. Serve with steamed new potatoes and any remaining sauce in a small jug.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Che Guevaraa's picture
Che Guevaraa
1st Jun, 2020
This was absolutely gorgeous. I’m on keto so I had everything full fat but no potatoes. Nevertheless it was beautiful. I served my son new potatoes with melted butter and dried mixed herbs which matched perfectly. The sauce is wicked and my son loved it. Will definitely be making again.
23rd Mar, 2016
Really nice! I wanted to keep the calories down so used reduced-fat creme fraiche, dry white Vermouth and very little butter in the sauce and it was gorgeous.
22nd Jul, 2010
I made this dish from "My Favourite Seafood Recipes" by Rick Stein last December for my daughter & partner. They were impressed enough to serve it to a friend of theirs (a chef) a few days ago and he was delighted with it. What better recommendation can you have?
8th Sep, 2009
Utterly deeeeeeelicious and looks superb. Good quick and easy for midweek impressive 'dinner party' supper. Didn't have fish stock so had to use veggie but still great sauce and taste. Also couldn't get noilly prat but the dry white vermouth I could get did the trick.
4th Jul, 2009
Excellent sauce, would give recipe 5 only not that keen on Salmon. !!! But the sauce goes great with all kinds of fish.
28th May, 2009
The sauce is nice, very subtle and went very well with mash and the grilled salmon.
30th Oct, 2008
yummy! couldn't get Noilly Prat though, so used sherry. also very nice!
1st Sep, 2008
The sauce was particularly good.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Lotilda's picture
24th Sep, 2015
Really delicious recipe. I made it with lemon juice instead of vermouth and still really good
Want to receive regular food and recipe web notifications from us?