Browned Butter Honey Garlic Butter Salmon
Equipment
Ingredients
Main
salmon fillets (fresh)
4 piece
fresh spinach (fresh)
4 cup
butter (unsalted)
56 g
honey (liquid)
60 ml
garlic (minced)
6 clove
lemon juice (fresh)
15 ml
olive oil (for cooking)
30 ml
salt (to taste)
2 g
black pepper (to taste)
1 g
Instructions
Season salmon
Season salmon fillets with salt and set aside.
Sear salmon fillets
Heat 1 tbsp olive oil in a large pan over medium-high heat for 1 minute. Add salmon fillets skin side up and sear 3-4 minutes until golden. Flip and cook additional 2 minutes.
Remove salmon from pan
Remove salmon fillets from the pan and set aside.
Sauté spinach
In the same pan, heat another tablespoon of olive oil. Add spinach and 3 cloves garlic; toss to coat and season heavily with salt and pepper. Sauté 10-20 seconds.
Remove spinach from pan
Remove sautéed spinach from the pan and set aside.
Make browned butter sauce
Add butter to the pan and cook over medium heat, swirling for about three minutes until the foam settles and the butter begins to change color to golden brown with a nutty fragrance.
Add honey and remaining garlic
Pour in the honey and let it dissolve into the butter. Add remaining garlic and sauté until fragrant. Add McCormick spice if using.
Finish salmon in sauce
Return salmon to the pan and spoon sauce over the fillets. Serve with sautéed spinach and cauliflower mash.
Original recipe
Storage
Store salmon and spinach separately. Reheat gently to prevent overcooking
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