Skillet Seared Salmon with Garlic Lemon Butter Sauce
(Source: Cooking Classy)
4 (6 oz) skinless salmon fillets (about 1-inch thick)
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
3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces
1/2 tsp honey
2 Tbsp minced fresh parsley
Lemon slices for garnish (optional)
Remove salmon fillets from refrigerator and allow to rest
at room temperature 10 minutes.
Meanwhile prepared garlic lemon butter sauce. In a small
saucepan melt 1 tsp butter over medium heat.
Add 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 3 minutes. 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 on
bottom then 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, sprinkle with parsley and garnish with
lemon slices if desired. Serve.
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