Pan Seared Salmon with Dijon Maple Butter Sauce. Simply seasoned salmon is seared in a pan, then served with a quick and easy to prepare but very flavorful sauce.
Pan Seared Salmon with Dijon Maple Butter Sauce
First published in March 2013.
A friend of mine asked me for a salmon recipe to serve at a dinner party that was not complicated to prepare in very little time. No problem. Oh, and would it be really fun too? Again, no problem.
This seasoned and pan seared salmon is served with a luscious, easy to make butter sauce made with just a few simple ingredients.
Try to choose salmon fillets that are roughly the same size so that they cook evenly at the same time.
This recipe is easily prepared in about 20 minutes making it perfect for doing double duty as a perfect party meal or a quick and easy weekday dinner.
If you like this recipe you might want to try one of the more popular seafood recipes, Cod or Gratin.
Like this Pan Seared Salmon recipe?
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Pan Seared Salmon with Dijon Maple Butter Sauce
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Preparation Time:
10 minutes
Cooking Time:
15 minutes
Total Time:
25 minutes
Pan Seared Salmon with Dijon Maple Butter Sauce – Salmon simply seasoned and grilled, then served with a sauce that is quick and easy to prepare but very flavorful.
Ingredients
-
Four pieces of salmon fillet with 6 to 8
-
salt and pepper to taste
-
2-3 tbsp canola oil
With Dijon Butter Sauce
-
2 chopped garlic cloves
-
5 tbsp butter
-
3/4 cup white wine
-
2 tbsp dijon mustard
-
2 tbsp maple syrup
-
3 tbsp capers
-
1/4 teaspoon chopped black pepper
-
sprinkle with salt
Instructions
- Salmon fillets that are 1 inch thick or larger work best in pan sears.
- Heat the oil in a skillet over medium heat. Heat the pan fully before adding the canola oil.
- Season the salmon with salt and pepper and place in a hot pan.
- Sear for about 3 to 5 minutes on each side depending on the thickness of the ribs. Turn the fillets only once.
- Pay attention to the time when 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 light color of the cooked salmon reaches half the size of the fillet, it’s time to open them, and just cook for the same amount of time on the second side.
- Remove from the pan and place in the oven at 200 F for just a few minutes while you prepare the sauce.
Making the sauce
- Drain the excess oil from the pan and return the pan to the stove. Add garlic and butter.
- Cook only until the garlic is soft but not edible; just a minute or so will do, then add the white wine, Dijon mustard, maple syrup, capers, salt and pepper.
- Boil quickly to reduce the sauce until it starts to thicken, this should only take 3 to 4 minutes. Remove from heat and add 1 tbsp butter to finish the sauce.
- In almost any sauce that includes butter, saving a spoon or other stirring at the end will improve the flavor and body of the sauce.
Recommended Products
Rock Recipes participates in the Amazon Services LLC Associates program, an affiliate advertising program designed to provide us with a way to earn payments by linking to Amazon.com and related sites. Our product recommendations are mostly made for those we currently use or have used in the past.
Nutritional Information
Express
4
Serving Size
g
Price Per Serving
Calories 580Perfect Oils it’s 39gSaturated Fats 14gTrans Fats 1gUnsaturated Fats it’s 23gCholesterol 145 mgSodium 866 mgCarbohydrates 9 gFiber 1gSugar 7gProteins it’s 38g
The nutritional information provided is automatically calculated by third-party software and is intended as a guide only. Exact accuracy is not guaranteed. For recipes where all ingredients cannot be used completely, such as those with sauces on meat, or sauces or dressings for example, the calories and nutritional values per serving will be somewhat lower than indicated.
