Salmon Fillets Canadiana
"Recipe works well with either pink or red salmon fillets. Recipe developed by myself while experimenting with combinations of liquid flavours and herbs. My preference is fillets rather than salmon steaks; however, both cuts of salmon work well in this recipe. Preparation time does not include marinating time. Ingredient variations include: ginger, cilantro, chopped parsley, teriyaki sauce, balsamic vinegar"
photo by emershine
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 salmon fillets, skin on one side
- 1⁄4 cup dry white wine (will not work as well with red wine)
- 1⁄4 cup pure dark maple syrup (dark maple syrup has a better flavour)
- 1⁄4 cup extra virgin olive oil
- 1⁄2 lemon, juice of
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon dill
- 1 teaspoon crushed garlic
- 1 tablespoon butter
- 4 slices lemons, thin
directions
- Wash salmon fillets well.
- Pat dry and place in a shallow bowl.
- In a separate bowl, whisk together, white wine, maple syrup, lemon juice and dijon mustard.
- Add oregano, thyme, dill, garlic and mix well with the liquid ingredients.
- Pour mixture over fillets; cover and let it marinate in the refigerator for about one hour.
- In your covered pan, combine butter and olive oil and heat well.
- Do not allow to get too hot, you don't want to burn the salmon during the browning process.
- Place salmon fillets, flesh side down in the pan; RESERVE THE LIQUID and set aside.
- Cover pan and let fillets brown for about 5 minutes.
- Turn salmon fillets over to skin side down.
- Cover pan and let brown, again for about 5 minutes.
- Pour reserved marinade into the pan over salmon.
- Cover pan and allow to continue cooking until the liquid starts to bubble.
- Place slices of lemon on the salmon; leave fish skin side down in the pan.
- Turn heat down to medium; cover pan and continue cooking until salmon flakes easily.
- Depending on thickness of fillets, this final stage will take approximately 10 minutes; more time for thicker fillets.
- Remove fillets from pan with a wide spatula and transfer to plates; cover to keep warm.
- (NOTE: The skin can be easily removed prior to serving by inserting the wide spatula between the flesh and skin).
- Turn up heat under pan.
- Allow liquid to reduce until almost caramel.
- Remove from heat and spoon juices over the salmon fillets.
- Serve with crusty, multi-grain rolls, salad and/or your favourite vegetables.
- (NOTE: Heat varies between stoves. Judge and adjust settings according to your own equipment).
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Reviews
-
Making this recipe was a purely selfish act on my part, since I am the only one in the house at the moment who eats fish. I am so pleased with myself that I decided to make this salmon! I mixed the marinade in a Ziploc back and let the salmon sit in there for a whole day in the fridge while I was at work. At suppertime it took just minutes to finish it off, and the smell coming out of the pan was amazing! The best part about this selfish act of mine was that I had enough left over for lunch the next day, but not enough to share with my jealous coworkers. This is some of the best salmon I've made myself in a long time! Thanks for the recipe! -
I've been looking for a while for a great salmon recipe - I believe I will be searching no more! This smells and tastes WONDERFUL! -
We love salmon & this recipe did not disappoint. I used skinless fillets for this & it turned out great. We loved the sauce. Will definitely 'make again!' -
We really enjoyed this - not only is it delicious but it is easy to prepare - quick to cook - and a breeze to clean up afterwards. I followed the recipe as it is written and served with french fries and peas. It will be awhile before I try the variations as this combination was great. Thanks
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Yumm!!! This salmon is so delicious. Amazing. Be careful not to burn the sauce! Easily done :( Will def make it again. It makes me miss Canada even more.
see 5 more reviews
Tweaks
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Received well by all of my family. I used black treacle instead of dark maple syrup (that is not easily available in the UK). The caramlysed sauce was the business as we say in England.
RECIPE SUBMITTED BY
TOOLBELT DIVA
Toronto, 0
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