Honey Salmon with Browned Butter Lime Sauce

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I can’t believe I used to think I didn’t like salmon. Sometimes you look back at how you used to be and are like really? You were that lame? I wonder what I’m doing now that my future Karen-self is going to scoff at. I went through a phase when I was 12 or 13 where I wore the same fisherman’s hat. All day. Every day. I also used to wear a scrunchie on my upper arm during that same period. Why, why? And I used to hate it when people touched my neck. What? And let’s not even get me started on some of the bands I liked in high school.

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And to top it all off, I hated all things seafood. Now, I’m still not super into clams and oysters and lobster and alien-spiny-looking seafood, but fish? Fish and I are friends.

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Just look at this beauty. It’s such a shame that I forgot to sprinkle the lime zest on for these photos. Not only does it look pretty, but the zest really adds flavor. Not that the Browned Butter Lime Sauce needs any more flavor. It’s already so beautiful. I just want to sing you a browned butter lime song. (But I won’t, because I think that’s something future, way-cooler-than-me-Karen would think was lame. (This is where you all chime, “Dang Karen. Thinkin ahead. Check you out.”)

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Eric licked his plate after he ate this. That’s how freaking good this sauce is. I made the whole meal in less than a half hour. If you want to feel like you are eating fancy restaurant food on a weeknight, this is the recipe for you!

Honey Salmon with Browned Butter Lime Sauce

Yield: Serves 4

Ingredients

  • 4 (6 oz) salmon fillets, rested at room temperature 20 minutes
  • salt and pepper to taste
  • 8 teaspoons flour, divided
  • 2 tablespoons honey, divided
  • zest of 2 limes
  • 2 tablespoons extra virgin olive oil
  • Browned Butter Lime Sauce
  • 6 tablespoons salted butter
  • 3 tablespoons fresh lime juice
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Make the sauce first: Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned nice and brown. Get out your blender. Remove butter from heat and pour it immediately into the blender (you want it to stop cooking). Add the lime juice, garlic, and salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well combined. Set aside.
  2. Pat both sides of the salmon dry. Line the fillets up on a large cutting board and salt and pepper the top sides. Sprinkle the tops with flour, about 1 teaspoon per fillet, or just eyeball it. Then drizzle with honey, about 3/4 teaspoon per fillet (again, just eyeball it).
  3. Heat 1 tablespoon of olive oil over medium heat in the largest skillet that you have, and swirl to coat. When the oil shimmers, add the fillets, flour side down. Don't crowd them! You don't want them to steam each other. If you don't have a big enough pan, do it in batches or use two pans.
  4. Set a timer for about 3 minutes. Meanwhile, treat the other side of the salmon that is now facing up: salt and pepper, flour, then honey. Flip the salmon when it is nice and brown. It should take 3-5 minutes per side, depending on the thickness of your salmon.
  5. Plate salmon immediately. Blend the browned butter sauce one more time, since it has probably separated by now, and drizzle each fillet with 1 or 2 tablespoons sauce. Sprinkle with lime zest. Enjoy!
http://thefoodcharlatan.com/2013/10/18/honey-salmon-with-browned-butter-lime-sauce/


Source: Cooking Classy

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Comments

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Comments

  1. Kelly says

    Do you use salmon filets with or without the skin? This looks wonderful, and we have some salmon in the freezer that I plan on thawing and using tomorrow.

    • says

      Yes, you do need to eat more salmon. I tell myself this on a regular basis. I feel like I have a lot of makeup work to do since I thought I didn’t like it for so long. Make this! Tell me if you like it! Thanks for the comment :)

  2. Rene says

    Sounds like a great recipe. Especially the sauce!

    I might try it with Salmon steaks. I’m not a big fan of sweet/honey so I might marinate the steaks in soy/tamari instead.

    A sprinkle of black pepper on both sides and she’s good to go for a saute in my skillet.

  3. Kris says

    Reynolds had a big seafood event (as much as fresh seafood can be an event in March in Montana) and I bought a salmon fillet so I could make this for dinner. Chip was not too excited when he saw it laying on the counter before I cooked it. But after, he mentioned several times how much he enjoyed it. Man, I could have eaten all 4 pieces myself. The sauce was fabulous on the rice, also. Thanks for this terrific recipe Karen!

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