Posted: July 09 2017 in Fish & Shellfish

Fillets of Wild Sockeye Salmon

1 tbsp Grape Seed Oil

2 tbsp Pure Maple Syrup

3 tbsp Unsalted Butter


Heat the grape seen oil in fry pan over high heat. Place the salmon skin side up to sear. Once brown turn the salmon over and continue to sear for another minute. Then pour the maple syrup over the fillet and add 2 tbsp of butter. Place the pan in a 375 degree oven for another 5 minutes. Basting the fillet with the maple butter pan juices every minute. Remove and rest for 1 minute before serving. Serve with Risotto.