Brown the butter: In a large skillet over medium heat, melt the butter and cook until it turns golden brown and smells nutty (about 3-4 minutes).
Add flavor: Lower heat slightly. Stir in garlic, cooking for 30 seconds, then add honey, soy sauce, and lemon juice. Simmer for 1-2 minutes until slightly thickened.
Cook salmon: Season salmon with salt and pepper. Push sauce to the sides and place salmon fillets skin-side down in the center. Cook for 4-5 minutes per side, spooning sauce over the top as it cooks.
Finish & serve: Once salmon is golden and cooked through (internal temp of 145°F/63°C), remove from heat. Drizzle with extra sauce and garnish with fresh parsley and lemon wedges.
Serving and Storage Tips:
Serve with: Steamed rice, roasted veggies, or a fresh salad.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Gently warm in a skillet over low heat or in the microwave with a splash of water to prevent drying.
Variations:
Spicy Kick: Add 1 tsp of chili flakes or sriracha to the sauce.
Citrus Twist: Use orange juice instead of lemon for a sweeter citrus profile.
Herb Lovers: Add fresh thyme or rosemary while browning the butter.
FAQ:
Q: Can I use frozen salmon?
A: Yes, just thaw it completely and pat dry before cooking for best results.
Q: Is there a dairy-free version?
A: You can use vegan butter or ghee as a substitute, though the browning effect may vary.
Q: Can I bake this instead?
A: Absolutely! Bake at 400°F (200°C) for 12–15 minutes, then broil for 2-3 minutes to caramelize the sauce.
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