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.

Serves 4

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

Salmon fillets about 1 inch thick or more work best for pan searing. Heat the oil in a skillet over medium high heat. Get the pan fully heated before adding the canola oil. Season the salmon fillets with salt and pepper and add them to the hot pan. Pan sear for about 3 to 5 minutes per side depending upon the thickness of the fillets. Only turn the fillets once. 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. Remove from pan and hold in a 200 degree F oven for just a few minutes while you prepare the sauce.

Dijon Maple Butter Sauce

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

• 2 cloves minced garlic
• 5 tbsp butter

Cook only until the garlic is just softened but not browned; only a minute or so will do, then add:

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

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. 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.

Spoon the sauce over the fillets before serving,

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.

Serves 4

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

Salmon fillets about 1 inch thick or more work best for pan searing. Heat the oil in a skillet over medium high heat. Get the pan fully heated before adding the canola oil. Season the salmon fillets with salt and pepper and add them to the hot pan. Pan sear for about 3 to 5 minutes per side depending upon the thickness of the fillets. Only turn the fillets once. 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. Remove from pan and hold in a 200 degree F oven for just a few minutes while you prepare the sauce.

Dijon Maple Butter Sauce

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

• 2 cloves minced garlic
• 5 tbsp butter

Cook only until the garlic is just softened but not browned; only a minute or so will do, then add:

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

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. 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.

Spoon the sauce over the fillets before serving,