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Marinated Pan Seared Salmon Fillets
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Salmon is a delicious fish cooked almost any way, but this marinade adds such a nice touch to the dish. A little tangy, a little sweet, a little salty... Mmmm good!

Course: Main, Main Course
Cuisine: American, Canadian, International, North American
Servings: 4 servings
  • 2 lbs (.90 kg) salmon fillet with skin on, cut into 4 equal portions
  • 2 tbsp freshly squeezed lime juice (about 1 lime)
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tsp dijon mustard
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, peeled and finely grated
  • 1/2 tsp course sea salt
  • 1 tsp freshly ground black pepper
  • 2 green onion (scallions) stalks
  • 1 tbsp vegetable oil
  1. In a small bowl, whisk together the lime juice, honey, brown sugar, dijon mustard, soy sauce, garlic, ginger, salt and pepper until well combined.

  2. Cut the salmon fillet into portions and place them in one layer inside a freezer bag.

  3. Pour the marinade into the bag and seal while keeping out most of the air.

  4. Massage the marinade around until it coats all the salmon pieces.

  5. Place the bag in the fridge with all the pieces still flat and in one layer.

  6. Marinate for one our. Don't leave the fish in the marinade much longer, as the citrus will start to slowly cook the fish.

  7. Pour the vegetable oil into a heavy stainless (see notes below) or non-stick pan and heat on medium high.

  8. Once the oil looks like it's about to start smoking, carefully place the salmon portions in the pan, skin side facing up. Note: make sure to place the pieces down and away from you to avoid burning yourself.

  9. Let the fish cook for about 3 to 4 minutes or until the fish side is nicely seared and caramelized. Use a spatula to lift the fish a little to see the colour.

  10. With a spatula, turn the pieces over gently to avoid breaking the fish.

  11. Let the fish cook on the skin side for another 5 minutes or until the fish starts to flake.

  12. Plate the salmon pieces and top with the chopped green onion (scallions).

  13. Serve the fish hot with a favourite side. Enjoy!

Recipe Notes
  • This fish gave us 4 generous portions. If you're serving this with more sides, you can probably get 6 portions from the fillet.
  • If stainless steel pans feel intimidating for searing, feel free to use a heavy non-stick pan. Stainless steel isn't difficult to use, but it takes a little practice.
  • The fish only needs to cook once on each side.
  • We served our fish with a fresh arugula salad, lemon and oil dressing and topped with freshly grated parmesan cheese.
  • The prep and cooking time listed on our recipe does not include the hour of marinating time.