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Description
Includes: (3) lbs. Frozen Salmon Fillets (Approx. (6) 8oz fillets)
Our Canadian salmon fillets are known for their rich, tender texture and vibrant pink-orange color. With a mild, slightly sweet flavor and high fat content, they are incredibly moist and flavorful. Packed with omega-3 fatty acids, they offer both a delicious taste and numerous health benefits. Salmon fillets are versatile and can be grilled, baked, broiled, or pan-seared, making them a popular choice for a wide range of dishes. The flesh holds together well, making it easy to cook while retaining its delicate flavor.
Our Canadian salmon fillets are known for their rich, tender texture and vibrant pink-orange color. With a mild, slightly sweet flavor and high fat content, they are incredibly moist and flavorful. Packed with omega-3 fatty acids, they offer both a delicious taste and numerous health benefits. Salmon fillets are versatile and can be grilled, baked, broiled, or pan-seared, making them a popular choice for a wide range of dishes. The flesh holds together well, making it easy to cook while retaining its delicate flavor.
Flash frozen to preserve freshness, flavor and nutrients.
Salmon Fillets (3 lbs.) Recipes
Pan-Seared Salmon with Dijon Maple Glaze
Ingredients:
- 3 pounds salmon fillets (about 6 fillets, 6-8 ounces each)
- 3 tablespoons olive oil
- Salt and black pepper to taste
- For the Dijon Maple Glaze:
- 6 tablespoons Dijon mustard
- 4 tablespoons maple syrup
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
Instructions:
Prepare the glaze:
In a small bowl, whisk together the Dijon mustard, maple syrup, soy sauce, lemon juice, garlic powder, and cayenne pepper (if using). Set aside.
Season the salmon:
Pat the salmon fillets dry with paper towels. Season both sides generously with salt and black pepper.
Pan-sear the salmon:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon fillets, skin side down (if the skin is on). Sear for 4-5 minutes per side, depending on thickness, until the salmon is golden brown and flakes easily with a fork.
Add the glaze:
During the last 1-2 minutes of cooking, reduce the heat to medium-low and pour the Dijon maple glaze over the salmon fillets. Allow it to simmer and thicken slightly, coating the salmon.
Serve:
Transfer the salmon fillets to plates and drizzle with any remaining glaze from the pan. Garnish with extra lemon slices or fresh herbs if desired.