1/2 Photos of Salmon Fillets Canadiana
TOOLBELT DIVA's Note:
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
My Private Note
Units: US | Metric
- 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
- 1Wash salmon fillets well.
- 2Pat dry and place in a shallow bowl.
- 3In a separate bowl, whisk together, white wine, maple syrup, lemon juice and dijon mustard.
- 4Add oregano, thyme, dill, garlic and mix well with the liquid ingredients.
- 5Pour mixture over fillets; cover and let it marinate in the refigerator for about one hour.
- 6In your covered pan, combine butter and olive oil and heat well.
- 7Do not allow to get too hot, you don't want to burn the salmon during the browning process.
- 8Place salmon fillets, flesh side down in the pan; RESERVE THE LIQUID and set aside.
- 9Cover pan and let fillets brown for about 5 minutes.
- 10Turn salmon fillets over to skin side down.
- 11Cover pan and let brown, again for about 5 minutes.
- 12Pour reserved marinade into the pan over salmon.
- 13Cover pan and allow to continue cooking until the liquid starts to bubble.
- 14Place slices of lemon on the salmon; leave fish skin side down in the pan.
- 15Turn heat down to medium; cover pan and continue cooking until salmon flakes easily.
- 16Depending on thickness of fillets, this final stage will take approximately 10 minutes; more time for thicker fillets.
- 17Remove fillets from pan with a wide spatula and transfer to plates; cover to keep warm.
- 18(NOTE: The skin can be easily removed prior to serving by inserting the wide spatula between the flesh and skin).
- 19Turn up heat under pan.
- 20Allow liquid to reduce until almost caramel.
- 21Remove from heat and spoon juices over the salmon fillets.
- 22Serve with crusty, multi-grain rolls, salad and/or your favourite vegetables.
- 23(NOTE: Heat varies between stoves. Judge and adjust settings according to your own equipment).
Browse Our Top Freshwater Fish Recipes
You Might Also Like...View All Freshwater Fish Recipes
Nutritional Facts for Salmon Fillets Canadiana
Serving Size: 1 (383 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 581.4
- Calories from Fat 246
- Total Fat 27.4 g
- Saturated Fat 5.4 g
- Cholesterol 172.9 mg
- Sodium 243.5 mg
- Total Carbohydrate 14.6 g
- Dietary Fiber 0.0 g
- Sugars 12.2 g
- Protein 63.5 g