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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.

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.

Three pieces of salmon fillet for Pan Seared Salmon with Dijon Maple Butter Sauce

Try to choose salmon fillets of approximately the same thickness so they gook evenly in the same amount of time.

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.

Like this Pan Seared Salmon recipe?

You’ll find many more traditional and Newfoundland inspired recipes in our Newfoundland section and even more great dishes in our Fish & Seafood Category.

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.

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Pan Seared Salmon with Dijon Maple Butter Sauce
Yield: 4 servings

Pan Seared Salmon with Dijon Maple Butter Sauce

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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.

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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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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Gayle Anderson

Sunday 6th of September 2020

I have made this a few times now and it turned out delicious every time. Everyone loved it. This is an easy way to cook salmon. So, so awesome!

Bev Scott

Wednesday 27th of May 2020

I made this tonight. The sauce checked off all the boxes for me: well rounded flavour, all the ingredients already in my pantry/fridge, quick and easy to make. Hubs loved it too. Thank you! I'm a new subscriber, and looking forward to trying more of your recipes.

Julia

Wednesday 30th of January 2019

I have some salmon in the freezer I've been wanting to use and this looks amazing and I am going to make it soon.

One question - what can I substitute for the white wine?

Peggy G.

Tuesday 26th of March 2013

Good thing I just picked up a few salmon filets this weekend!

hotmama

Monday 25th of March 2013

This looks really good, I'm going to make this with our West Coast Wild Sockey salmon and use the grainy Dijon mustard for an earthy flavour. Great taste, great photo, love the use of the vine roasted tomatoes too.

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