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1
in a mixing bowl, combine soy sauce, maple syrup, orange juice, lime juice, garlic and ginger; mix well.
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2
Place salmon filets in a casserole dish that is large enough for the filets, skin side down.
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3
Pour the marinating mixture over the salmon and coat well.
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4
Turn salmon fillets with the flesh side down, cover with plastic wrap and let marinate in refrigerator from 1 to 3 hours or overnight.
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5
To speed up the marinate time, prick holes in the salmon with a fork and marinate for 1 hour.
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6
Preheat oven to 400u00b0F.
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7
Heat butter and oil in a frying pan on medium-high heat.
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8
Place marinated filets flesh side down into the hot pan and sear for 2 minutes or until lightly browned on the flesh side.
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9
Using an oven proof casserole dish, transfer the salmon and place into the dish, skin side down.
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10
Pour the pan juices and the marinade over the salmon.
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11
Sprinkle salmon with dried dill weed.
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12
Bake in preheated 400 F oven (uncovered) for 5 to 7 minutes or until fish flakes easily with a fork.
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13
The salmon should be firm, but not dry; do not overcook.
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14
Serve with Apple Chutney spooned over the top if desired or use any favorite sauce of your choice.
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15
For those who find sweetness overtakes the flavor of salmon, I suggest that you reduce the Maple Syrup to 1/4 cup.
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16
This recipe can be doubled without any problems.
