Maple Glazed Pan Seared Salmon
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 4 salmon filets without skin
- 1/2 cup pineapple juice
- 1/2 teaspoon smoked paprika
- 2 tbsp balsamic vinegar dressing
- Salt and pepper to taste
- 3 tablespoons dried parsley
- 3 tablespoons lemon juice divided
- 1 tablespoon canola oil
- 2 tablespoons butter
- 8 cloves garlic minced
- slices of half a lemon
- Pat dry salmon fillets with a paper towel.
- Mix the pineapple juice, garlic, balsamic vinegar, maple syrup, garlic ans 2 tbsp parsley in a small bowl. Season fillets with salt, pepper, 1-2 teaspoon of lemon juice over each fillet and rub in for flavor and pour.
- Place fillets and marinade in a gallon size zipper bag and refrigerate for 1 hour.
- Heat the canola oil in a large non-stick pan or skillet over medium-high heat.
- Add salmon fillets, flesh side down, while pressing lightly so the entire surface of the flesh comes into contact with the pan.
- Sear, undisturbed, for 3-4 minutes until crispy.
- Flip and sear the other side of each fillet for 2-3 minutes.
- Add butter, chopped garlic, remaining lemon juice and remainder of marinade to the pan. Continue to cook the salmon for a further 2-3 minutes, or until salmon reaches desired doneness, while stirring the butter and garlic around each fillet. The butter will begin to brown.
- Adjust seasoning to your taste, and add more lemon juice if desired.
- Garnish with lemon wedges and drizzle the browned butter over each filet, and serve immediately.