Pan-Seared Salmon with Dijon Maple Butter Sauce (Newfoundland)

canadian-newfoundland-pansearedsamondijonmaplebuttersauce Salmon that’s simply seasoned and pan seared, then served with a quick and easy to prepare but very flavourful pan sauce.

Salmon:
4 (6-8 oz) salmon fillet pieces
sea salt
black pepper, freshly ground
2-3 Tbsp. Canola oil

Dijon Butter Sauce:
2 cloves garlic, minced
5 Tbsp. butter
¾ cup white wine
2 Tbsp. Dijon mustard
2 Tbsp. pure maple syrup
3 Tbsp. capers
¼ tsp. black pepper, freshly cracked
1 pinch sea salt

Salmon fillets about 1” 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 3-5 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 colour change as the fish cooks. When the lighter colour of the cooked salmon reaches halfway 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°F (95°C) oven for just a few minutes while you prepare the sauce.

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 3-4 minutes. Remove from heat and stir in 1 Tbsp. butter to finish the sauce.

In practically any sauce that includes butter, reserving a Tbsp. or so to stir in at the very end will almost always improve the taste and body of the sauce.

Makes 4 servings.