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
Originally published March 2013.
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.
Try to choose salmon fillets of approximately the same thickness so they cook 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.
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
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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.
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
- 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.
To make the sauce
- Drain the excess oil from the pan and return the pan to the stove. Add the garlic and butter.
- 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.
- 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.
Recommended Products
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.
Nutrition Information
Yield
4Serving Size
gAmount Per Serving Calories 580Total Fat 39gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 23gCholesterol 145mgSodium 866mgCarbohydrates 9gFiber 1gSugar 7gProtein 38g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Autumn
Friday 1st of April 2022
Looks delicious. Is there a sub for white wine? Thank you!
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.
Anonymous
Friday 22nd of March 2013
This looks so yummy.... I hope to make it this weekend if I can find some fresh salmon. I just love your posts... Thank you for sharing!