Pan Seared Salmon with Dijon Maple Butter Sauce. Salmon that’s simply seasoned and pan seared, then served with a quick & easy to prepare but very flavourful pan sauce.

Pan Seared Salmon with Dijon Maple Butter Sauce

Pan Seared Salmon with Dijon Maple Butter Sauce

A friend asked me for a recipe for salmon to serve at a dinner party that was uncomplicated to prepare in very little time. No problem. Oh, and could it be really tasty too? Again, no problem.

This simply seasoned and pan seared salmon gets served with a luscious, easy to make butter sauce made from just a few simple ingredients. This recipe is easily repaired in about 20 minutes making it suitable to do double duty as a worthy dinner party dish or a quick and easy workday dinner.

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Pan Seared Salmon with Dijon Maple Butter Sauce

Pan Seared Salmon with Dijon Maple Butter Sauce

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If you like this recipe you may also want to try one of our most popular seafood recipes, Cod au Gratin.

Pan Seared Salmon with Dijon Maple Butter Sauce

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Pan Seared Salmon with Dijon Maple Butter Sauce

Pan Seared Salmon with Dijon Maple Butter Sauce

Pan Seared Salmon with Dijon Maple Butter Sauce – Salmon that’s simply seasoned and pan seared, then served with a quick & easy to prepare but very flavourful pan sauce.

Course:

Dinner, Dinner Party Main Course

Cuisine:

North American

Servings: 4 servings

Author: Barry C. Parsons

Ingredients

  • Four 6 to 8 oz salmon fillet pieces
  • salt and pepper to season
  • 2-3
    tbsp
    canola oil

For the Dijon Butter Sauce

  • 2
    cloves
    minced garlic
  • 5
    tbsp
    butter
  • 3/4
    cup
    white wine
  • 2
    tbsp
    dijon mustard
  • 2
    tbsp
    maple syrup
  • 3
    tbsp
    capers
  • 1/4
    tsp
    cracked black pepper
  • pinch salt

Instructions

  1. Salmon fillets about 1 inch thick or more work best for pan searing.

  2. Heat the oil in a skillet over medium high heat. Get the pan fully heated before adding the canola oil.

  3. Season the salmon fillets with salt and pepper and add them to the hot pan.

  4. Pan sear for about 3 to 5 minutes per side depending upon the thickness of the fillets. Only turn the fillets once.

  5. Pay attention to the time that the time the salmon is seared on the first side. If you look at the side of the fillet as it cooks, you can easily see the color change as the fish cooks. When the lighter color of the cooked salmon reaches half way through the thickness of the fillet, then it’s time to turn them, then simply cook them for an equal amount of time on the second side.

  6. Remove from pan and hold in a 200 degree F oven for just a few minutes while you prepare the sauce.

To make the sauce

  1. Drain the excess oil from the pan and return the pan to the stove. Add the garlic and butter.

  2. Cook only until the garlic is just softened but not browned; only a minute or so will do, then add the white wine, Dijon mustard, maple syrup, capers salt and pepper.

  3. Simmer quickly to reduce the sauce until it starts to thicken, this should only take 3 to 4 minutes. Remove from heat and stir in 1 tbsp butter to finish the sauce.

  4. In practically any sauce that includes butter, reserving a tablespoon or so to stir in at the very end will almost always improve the taste and body of the sauce.

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Pan Seared Salmon with Dijon Maple Butter Sauce

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