Salmon Fillets Canadiana

READY IN: 35mins




  • 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).