Real maple syrup pairs with a rustic stone-ground Dijon making pan-seared salmon fillets extra special! Perfect for lunch or dinner!
Maple Dijon Salmon Fillets
- large skillet with a lid
- 6 salmon fillets
- ½ cup real maple syrup
- ½ cup stone-ground Dijon mustard
- 2 Tbs. ghee
- Melt the ghee in a large skillet on medium heat.
- Add the salmon fillets to the skillet skin side down and cover the skillet with the lid.
- Sear fillets for about 8 minutes on the skin side.
- Then using tongs, flip the fillets over and sear for about 5 minutes.
- While the fillets are searing, whisk together the maple syrup and stone-ground Dijon mustard.
- Turn the fillets back over to the skin side and use a fork to test for doneness. (Fish is done when the fillet flakes easily when pulled with a fork).
- If the fillets are done, pour the maple syrup/Dijon mixture all over them coating them well.
- Heat through and spoon the glaze from the bottom of the pan onto the fillets and serve.
A Wonderful Combination of Sweet and Savory
These salmon fillets are a wonderful combination of sweet and savory. And they’re pretty quick and easy to prepare!
This recipe makes 6 servings. I have 6 fillets on hand, but since only 3 people are home for this meal, I’m preparing 4 fillets and saving the other 2 for the next day’s lunch.
My iPhone kept changing the exposure as I made the video. I should’ve locked the exposure, but I was cooking and didn’t notice my phone’s camera making these changes as I shot the video.
Such is the life of a food blogger.
I like to serve these fillets with jasmine rice and a roasted vegetable. It makes a satisfying yet light meal.
Skin on or Skin Off?
I get my salmon filets from Aldi. They have fresh salmon that is just delicious.
Skin-on salmon filets are my choice. I think a crispy skin on a fish filet adds depth of flavor and a nice presentation. Some people enjoy eating the skin, some don’t.
Fresh Salmon or Frozen?
Fresh is always best is my belief. Frozen works fine when fresh isn’t available.
Real Maple Syrup is Always Best
In this recipe, I use real maple syrup. The flavor of real maple syrup is just wonderful.
I’ve not tried this recipe with “pancake syrup” and can’t vouch for how this dish will turn out if it is used rather than real maple syrup.
Skip the “pancake” syrup and use real maple syrup not only in this recipe, but in all your cooking. Who wants all that high-fructose corn syrup flavored to taste like maple?
Use the real thing. You won’t regret it.
I hope you enjoy this dish and much as me and my family! It makes a quick and easy lunch or dinner that’s sure to please. Serve it with Fluffy Frosted Chocolate Cake for dessert!