Pan Seared Salmon

By zhanghengshuo

4 Person

25 Minutes

0 Calories

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. 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.

Ingredients

Dijon Maple Butter Sauce

Salt
1/4 tsp. Cracked black pepper
3 tbsp. Capers
2 tbsp. Maple syrup
2 tbsp. Dijon mustard
3/4 cup White wine
5 tbsp. Butter
2 cloves Minced garlic

2 - 3 tsp. Canola oil
Pepper
Salt
4 6 to 8 oz salmon fillet pieces

Method

01

Salmon fillets about 1 inch thick or more work best for pan searing.
02

Heat the oil in a skillet over medium high heat. Get the pan fully heated before adding the canola oil.
03

Season the salmon fillets with salt and pepper and add them to the hot pan.
04

Pan sear for about 3 to 5 minutes per side depending upon the thickness of the fillets. Only turn the fillets once.
05

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.
06

Remove from pan and hold in a 200 degree F oven for just a few minutes while you prepare the sauce.
07

Drain the excess oil from the pan and return the pan to the stove. Add the garlic and butter.
08

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.
09

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.
10

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.

Related Tags

Pan Seared Salmon

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

Dijon Maple Butter Sauce

Salt

1/4 tsp. Cracked black pepper

3 tbsp. Capers

2 tbsp. Maple syrup

2 tbsp. Dijon mustard

3/4 cup White wine

5 tbsp. Butter

2 cloves Minced garlic

2 - 3 tsp. Canola oil

Pepper

Salt

4 6 to 8 oz salmon fillet pieces

03 Method

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 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.

Step 6

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

Step 7

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

Step 8

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.

Step 9

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.

Step 10

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.

04 Author