Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce – The Best Salmon I’ve Ever Eaten

By jadedrosie

Ingredients

• 4 (6 oz) salmon fillets, rested at room temperature 20 minutes
• 8 tsp flour, divided
• 2 Tbsp honey, divided
• zest of 1 - 2 limes (I like it with a generous amount so in my opinion 2)
• 2 Tbsp extra virgin olive oil
• 1 recipe Browned Butter Lime Sauce, recipe follows
• 6 Tbsp salted butter, diced
• 3 Tbsp fresh lime juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Details

Servings 4
Adapted from cookingclassy.com

Preparation

Step 1

recipe over Epicurious, from Gourmet Magazine. I will be honest, Gourmet Magazine is sometimes too “gourmet” for me. Their version of this however looked awesome! Simple yet incredible. I created my own version by jazzing it up to suit my taste. Rather than grilling it I pan seared it, obviously. I wanted a tiny bit of sweet to balance out the citrus-y tang so I added honey, and what better way to get that perfectly golden brown, crisp crust then to pan sear it along with a little sprinkling of flour? I also thought if you’re going to make butter one of the main components of the dish then you may as well brown it and add another layer of delicious flavor. It’s amazing how well the citrus of the lime, the silky sweet of the honey and the deep, rich flavor of the browned butter go together. They all compliment the salmon perfectly. I can tell you now, the majority of the time this is going to be my go to salmon recipe. Not only does it taste phenomenal but it is incredibly easy to make. Serve this alongside some roasted aspargus and garlic mashed red potatoes and you’ve got a delicious, elegant meal definitely set to impress. Enjoy!

Directions

Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more 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. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has 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.

*note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I'd recommend just scraping it up with a spatula and adding it to the salmon once it's in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I'd just say don't waste any of that delicious coating.

Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade (for a step by step tutorial on how to brown butter see link

, although I would recommend not to stir constantly rather swirl pan occasionally). 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 (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).

: Can you make this with lemon instead of lime?

: I’m going to try this Friday night for company! Thanks so much–your adaptions of the original recipe sound wonderful. Brown butter makes everything better :)

Sweetie – yes browned butter makes everything better! I finally learned that last year, who knows why it took me over 20 years of life to figure that out =).

: Anonymous – I would recommend it, it just helps everything stick and gives it a nice crust. If you are on a gluten free diet you would probably be fine to replace the all purpose flour with rice flour. I hope that helps!

: lacefrontwig – I usually just serve it with baked potatoes (loaded of course =) and fresh yellow squash. If you have any left over lime butter it goes great over steamed veggies. I love it on the squash. It would also be really good on steamed carrots or roasted asparagus. I think roasted parmesan red potatoes would also make another great side dish. Or if you wanted to go more Mexican you could serve it with cilantro lime rice.

: Amazing dish, a simple recipe to make.

: Anonymous – I don’t think there’s anything that could be substituted for the butter in this recipe, it basically makes the recipe what it is. If your asking because of an allergy or lactose intolerance I would recommend just making it without the sauce. I hope that helps somehow!

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