Salmon with Garlic Lemon Butter Sauce
Ready In: 25 mins
Serves: 4
Ingredients
- 4 (6 ounce) skinless salmon fillets (about 1-inch thick)
- salt & freshly ground black pepper
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1⁄4 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter, diced into 1 Tbsp pieces
- 1 teaspoon unsalted butter, diced into 1 Tbsp pieces
- 1⁄2 teaspoon honey
- 2 tablespoons minced fresh parsley
- lemon slice (to garnish) (optional)
Directions
- Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
- Meanwhile, prepare the 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 immediately.
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