This is a relatively easy recipe and has become my go to for a quiet dinner at home with my girlfriend or showing off and cooking for many at a dinner party. You can't go wrong with this recipe!
Ingredients
- 4 (6 oz) skinless salmon fillets (about 1-inch thick)
- Sea salt and freshly ground black pepper
- 2 tsp olive oil
- 2 garlic cloves, minced
- 1/4 cup low-sodium chicken broth
- 2 Tbsp fresh lemon juice (1/2 lemon)
- 2 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces
- 1/2 tsp honey
- Lemon slices for garnish (optional)
- 2 Tbsp minced fresh parsley (optional)
Directions
- Remove salmon fillets from refrigerator and allow to rest at room temperature for 10 minutes.
- Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat.
- Add minced garlic and saute until lightly golden brown, about 1 - 2 minutes.
- Pour in chicken broth and lemon juice.
- Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 8 minutes.
- Remove from heat, stir in butter and honey and whisk until combined, set sauce aside.
- Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
- Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
- Once oil is shimmering, add salmon and cook about 4 minutes on the first side (until golden brown).
- Flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
- Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce.
- (optional) sprinkle with parsley and garnish with lemon slices if desired.