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