Browned Butter Honey Garlic Salmon
• 1/4 cup (4 tablespoons) butter
• 1/4 cup (4 tablespoons) honey
• 3 cloves garlic, minced
• 1-2 tablespoons fresh squeezed lemon juice (or juice of half a lemon)
• 4 wild caught salmon fillets (about 1/2 pound or 250 grams each), skin off or on
• Lemon wedges (to serve)
• Salt, to taste
1 Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia).
2 Place butter in a cast iron skillet (or an oven-proof frying pan if you don't have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
3 Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
4 Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
5 Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.