This Fish is Just Like Butter Baby
Salmon pan-fried in butter and topped with pineapple glaze.
Hello there my friends out there and welcome to another edition of Andre Taylor’s
This dish is one of my favorites and promises to be one of the most flavorful things
you have ever tasted! Salmon is good grilled, steamed, baked and pan seared. As
always, I have stepped it up a little and I used the seasonings and some butter to
pan-fry this salmon.
Here’s what you will need:
3 8oz salmon fillets with the skin on the bottom
3 tablespoons of season salt
2 tablespoons of onion powder
2 teaspoons of garlic powder
2 teaspoons of black pepper
1 teaspoon of cayenne pepper
1 stick of butter
For the pineapple glaze, here’s what you’ll need:
1 cup of crushed pineapple (with the juice)
2 tablespoons of light brown sugar
2 tablespoons of lemon juice
2 tablespoons of spiced rum
1 tablespoon of maple syrup
1 teaspoon of cornstarch
You want to mix the season salt, onion powder, garlic powder, black pepper and
cayenne pepper together and rub the mixture into the salmon’s skinless side.
Place the stick of butter into the pan and turn the flame to a medium temperature.
Let the butter melt completely then place the salmon skinless side down and cook
on that side for 7-10 minutes. Then flip the fish to the skin side down and cook for
an additional 10 minutes.
While the salmon is cooking, pour the pineapple, spiced rum, syrup, brown sugar
and lemon juice into a small pot and let the mixture simmer over a low flame after
you have stirred the pot.
After 5 minutes of simmering, add the cornstarch and stir again and let it simmer for another 3-5 minutes. When the salmon and pineapple glaze are done, top the salmon with the glaze and serve it up with your favorite vegetable or some rice, or do both!
If you try this recipe, take a picture and email me at email@example.com and let me know how it turned out. If you have another recipe you want to share with me, send that along.
Until then, keep on burnin’!