Browned Butter Honey Garlic Salmon
- 1/4 cup (4 tablespoons) butter
- 1/4 cup (4 tablespoons) honey
- 2-3 cloves garlic, minced*
- 1-2 tablespoons fresh squeezed lemon juice (or juice of half a lemon)
- 4 wild caught salmon fillets (about 1/2 pound or 250 grams each), skin off or on
- Lemon wedges (to serve)
- Salt, to taste
-
Arrange oven shelf about 8-inches away from heat element in your oven and preheat your oven to broil
-
Place butter in a cast iron skillet (or an oven-proof frying pan if you don’t have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in color to golden brown and has a nutty fragrance.
-
Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavors together.
-
Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
-
Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
-
To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.
This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.