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Per serving
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- 1
Make the browned butter lime sauce
Place the butter in a small, light-colored saucepan over medium heat. Cook, swirling the pan occasionally, until the butter is fragrant and turns a nice golden brown. Immediately pour it into a blender (this stops the cooking). Add the lime juice, minced garlic clove, and 1/2 teaspoon each salt and pepper. Blend on low for 30 seconds to 1 minute until combined. Set aside.
- 2
Prep the salmon
Pat both sides of the 6-ounce fillets dry. Line them up on a cutting board and season the top sides with salt and pepper. Sprinkle each top with about 1 teaspoon flour, then drizzle with about 3/4 teaspoon honey.
- 3
Sear flour side down
Heat 1 tablespoon olive oil over medium heat in your largest skillet and swirl to coat. When the oil shimmers, add the fillets flour side down, without crowding them (work in batches or use two pans if needed). Set a timer for about 3 minutes.
- 4
Season and flip
While the first side sears, season the tops the same way: salt, pepper, about 1 teaspoon flour, then about 3/4 teaspoon honey. Flip the fillets once the bottoms are nicely browned, adding the remaining olive oil if the pan needs it. Cook 3 to 5 minutes per side depending on thickness.
- 5
Finish and serve
Plate the salmon right away. Blend the browned butter sauce once more since it separates as it sits, then drizzle 1 to 2 tablespoons over each fillet. Finish with the fresh lime zest and serve.
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Honey Salmon with Browned Butter Lime Sauce
Created by: MacroMeals
Ingredients
- 4 salmon fillets
- 8 tsp all-purpose flour
- 2 tbsp honey
- 2 limes
- 2 tbsp extra virgin olive oil
- 6 tbsp salted butter
- 3 tbsp lime juice
- 1 garlic clove
- salt and pepper, to taste
Instructions
- Make the browned butter lime saucePlace the butter in a small, light-colored saucepan over medium heat. Cook, swirling the pan occasionally, until the butter is fragrant and turns a nice golden brown. Immediately pour it into a blender (this stops the cooking). Add the lime juice, minced garlic clove, and 1/2 teaspoon each salt and pepper. Blend on low for 30 seconds to 1 minute until combined. Set aside.
- Prep the salmonPat both sides of the 6-ounce fillets dry. Line them up on a cutting board and season the top sides with salt and pepper. Sprinkle each top with about 1 teaspoon flour, then drizzle with about 3/4 teaspoon honey.
- Sear flour side downHeat 1 tablespoon olive oil over medium heat in your largest skillet and swirl to coat. When the oil shimmers, add the fillets flour side down, without crowding them (work in batches or use two pans if needed). Set a timer for about 3 minutes.
- Season and flipWhile the first side sears, season the tops the same way: salt, pepper, about 1 teaspoon flour, then about 3/4 teaspoon honey. Flip the fillets once the bottoms are nicely browned, adding the remaining olive oil if the pan needs it. Cook 3 to 5 minutes per side depending on thickness.
- Finish and servePlate the salmon right away. Blend the browned butter sauce once more since it separates as it sits, then drizzle 1 to 2 tablespoons over each fillet. Finish with the fresh lime zest and serve.