Maple-dill glazed salmon
Five minutes in the pan, no more.
A Canadian classic: salmon fillet seasoned with Very Dark maple syrup and dill, then pan-seared. The syrup caramelizes and forms a crust.
Two minutes on one side, three on the other. Do not flip again.
20 min
Preparation time
According to
Category
Low
Difficulty
2 servings
Doses
What is needed
Serves 2 people. The salmon should be taken out of the fridge an hour before cooking.
250-260 g salmon fillet with skin
3 or 4 tablespoons of Very Dark Pure Maple Syrup
1 teaspoon dill fronds
1 tablespoon oil
Salt and pepper to taste
Six steps
Ambient temperature
For perfect browning, the fillet should not be cold: leave it out of the fridge for at least an hour before cooking.
Season
Place it skin-side down on a plate, season with salt and pepper, and drizzle with maple syrup and dill. Let it marinate for a few minutes.
In a pan
Heat a non-stick pan with a tablespoon of oil and place the salmon skin-side up.
Two minutes
The syrup caramelizes and forms a light crust.
It only spins once
Continue for another 3 minutes without moving it. The heart should remain slightly rare, so it stays juicy.
Serves
With salad, rice or quinoa, and more maple syrup to taste.
Two things to know
Turn it over only once. Each turn breaks the crust that the syrup has just formed.
A pink center is not a mistake. It's what keeps the fillet tender: if cooked all the way through, it becomes dry.
The ingredient
The variety used in this recipe. Very Dark, intense flavor: the boldest of the four, for slow cooking.
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