Gin-Glazed Salmon with Herb Risotto

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Perfectly seared salmon glazed with a sweet-tart gin reduction, paired with a creamy herb risotto for a balanced flavor profile. This French-inspired rice and grain recipe, ready in about 30 minutes, pairs salmon fillets, gin, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Serves 4 French cuisine 350 cal/serving

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Ingredients

4 pcs (6 oz each) salmon fillets
1/4 cup gin
2 tbsp butter
2 shallots
1/4 cup white wine
1 1/2 cups arborio rice
2 cups chicken broth
1/4 cup parsley
1/4 cup Parmesan cheese

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Instructions

Step 1: Preheat oven to 375°F (190°C). In a skillet, melt 2 tbsp butter over medium heat. Add 2 minced shallots and sauté for 2 minutes until fragrant. Add 1/4 cup gin and 1/4 cup white wine, simmering for 3 minutes until reduced by half.
Step 2: In a separate pot, cook 1 1/2 cups arborio rice in 2 cups chicken broth over medium heat. Stir frequently until the rice is al dente and the liquid is absorbed, about 18-20 minutes.
Step 3: Season the salmon fillets with salt and pepper. Place on a baking sheet and brush with the gin reduction. Bake for 12-15 minutes until cooked through.
Step 4: Fold 1/4 cup parsley and 1/4 cup Parmesan into the risotto. Serve the salmon alongside the risotto, garnishing with additional Parmesan.