A Mississippi native...Louisiana hybrid

Maple Glazed Pan Seared Salmon

Maple Glazed Pan Seared Salmon

Maple Glazed Pan Seared Salmon

Maple Glazed Pan Seared Salmon

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 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

Instructions

  1. Pat dry salmon fillets with a paper towel.
  2. 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.
  3. Place fillets and marinade in a gallon size zipper bag and refrigerate for 1 hour.
  4. Heat the canola oil in a large non-stick pan or skillet over medium-high heat.
  5. Add salmon fillets, flesh side down, while pressing lightly so the entire surface of the flesh comes into contact with the pan.
  6. Sear, undisturbed, for 3-4 minutes until crispy.
  7. Flip and sear the other side of each fillet for 2-3 minutes.
  8. 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.
  9. Adjust seasoning to your taste, and add more lemon juice if desired.
  10. Garnish with lemon wedges and drizzle the browned butter over each filet, and serve immediately.