All humanity passes through the family so keep them well fed!

Pan Seared Honey Glazed Salmon

on March 18, 2013

Hi guys! Hope you all enjoyed your weekend- it has been a beautiful couple of days here! I love cold weather but these past few days have had me wishing for spring and warmer days!
Ooh! I forgot to tell you all that my little sister just took her first steps this past weekend!!!! She is so cute to watch! πŸ™‚

So today’s recipe is the most unbelievably delicious salmon in the world! It is our number one go to recipe for Friday’s! My Dad who is not at all a salmon person loves this!

Yield: 4 servings


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

Browned Butter Lime Sauce
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

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.

* I like to coat one side with flour and honey, put it in the pan and then coat the other side right before I flip- the honey tends to slide off so that’s why I usually wait until right before flipping…
** I have never browned the butter- I just melt the butter in a pan and then add the other ingredients and then throw it in the blender. Still tastes delicious, I just don’t have to worry about burning the butter while I am cooking ten salmon fillets! πŸ˜‰ But try browning it and let me know what you think!!

Browned Butter Lime Sauce
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 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).
* I had never put it in a blender before until just the other night– it makes a HUGE difference! It thickens and becomes creamy and just absolutely delicious!!! (The sauce is really good over rice too!)



One response to “Pan Seared Honey Glazed Salmon

  1. Dad says:

    Correction–I don’t dislike salmon–I hate it! I hate all fish, but I love this stuff…and especially the cook:) The flavors are great and the butter sauce really softens the fish taste. It is still there but not as strong. All fellow fish haters will enjoy this or there is no hope for them!

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