Salmon fillets – main ingredient. Rich in omega 3 and great source of protein!
Salt and pepper – so the salmon isn’t bland.
Olive oil – to help brown the salmon and prevent sticking.
Chicken broth – to create a sauce.
White wine will work great too.
Fresh lemon – for bright flavor. It’s the perfect compliment to salmon.
Garlic – for another layer of flavor.
Butter – for richness. Honey – to balance out the tartness of the lemon.
Parsley – for a nice colorful garnish.
Let salmon rest at room temperature briefly, so it cooks evenly. Make the sauce – In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute 1 minute. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half, about 3 minutes. Stir in butter and honey, set sauce aside. Dab both sides of salmon dry with paper towels, season with salt and pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Add salmon and cook about 4 minutes on the first side until golden brown then flip and cooked through, about 3 – 2 minutes longer. Plate salmon and drizzle each serving generously with butter sauce, sprinkle with parsley.
TIPS FOR PAN SEARING SALMON
Let salmon rest briefly before cooking so it cooks more evenly. Preheat the pan and oil, this will help salmon brown better. Don’t add to a cold skillet. Dab salmon dry before adding to pan, this will give you better browning. Don’t move salmon as it cooks. Again better browning. Don’t over-cook it! Salmon should still look slightly pink in the center. Serve it with a sauce. Pan seared salmon is great on it it’s own but a sauce like this just takes it to a whole new level of delicious.