AKA, Knock-Your-Socks-Off Salmon. Seriously, this is the best dish I’ve ever made.
Tristan doesn’t even like salmon, but we’d had some in the freezer for ages, and it was time to clean house. When I found this recipe on Cooking Classy and saw that browned butter, honey AND lime were involved, if ever a recipe would win him over, this was it.
I’d never made salmon before, and there were definitely some “uh oh” panic moments, in which I may have screamed “GOOGLE HOW TO CUT A FROZEN FILET!” This made it all the more gratifying when Tristan pronounced it Delicious. And I agreed!
Without further adieu:
Honey Glazed Salmon with Browned Butter Lime Sauce
- 4 (6 oz) salmon fillets, rested at room temperature for 20 min. (Mine were still frozen, despite attempts to thaw them 24 hours in advance. Note the picture of the carefully saran-wrapped filets in a glass bowl, as instructed)
- 8 tsp flour
- 2 Tbsp honey
- zest of 1 – 2 limes
- 2 Tbsp extra virgin olive oil
- 1 recipe Browned Butter Lime Sauce (recipe below)
- 6 Tbsp salted butter, diced
- 3 Tbsp fresh lime juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- Note: Prepare two salmon fillets at a time or use two skillets, because you don’t want to overcrowd the salmon when cooking it on the stovetop or it won’t cook evenly.
- Place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat.
- Heat 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom. Once oil is hot, carefully place salmon in pan and drizzle honey on one side (less than 1 tsp); cook over medium heat, 3-5 minutes. Flip over and drizzle honey on the other side and cook an additional 3-5 minutes. Salmon should be cooked through with bottom nicely browned.
- Plate salmon immediately, drizzle each fillet with 1 1/2 – 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
- Place butter in a small saucepan. Cook over medium heat, swirling pan occasionally, until butter has a nutty fragrance and has turned an amber shade.
- Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish until ready to serve; might need a whisk before pouring onto salmon.
And here’s the final product. Buttery, sweet, tangy. Lightly crisped on the outside yet melts in your mouth.
If you try this recipe, do let me know what you thought! I need to know if it is not, in fact, that best thing you’ve ever tasted.