Salmon with Garlic Lemon Butter Sauce

Name: Salmon with Garlic Lemon Butter Sauce
Total time: 20 min
Yield: 4 servings
Ingredients: 4 (6 oz) skinless salmon fillets (about 1-inch thick); Salt and freshly ground black pepper; 2 tsp olive oil; 2 garlic cloves, minced; 0.25 cup low-sodium chicken broth; 2 Tbsp fresh lemon juice; 4 Tbsp unsalted butter, diced into 1 Tbsp pieces; 0.5 tsp honey; 2 Tbsp minced fresh parsley; Lemon slices for garnish (optional)

20m

Serves 4

cookingclassy.com

Salmon with Garlic Lemon Butter Sauce

cookingclassy.com

20m

Serves 4

Directions

1Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
2In a small saucepan, melt 1 tsp butter over medium heat.
3Add garlic and saute until lightly golden brown, about 1 - 2 minutes.
4Pour in chicken broth and lemon juice.
5Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes.
6Stir in butter and honey and whisk until combined, set sauce aside.
7Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
8Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
9Once 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.
10Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired.
11Serve immediately.

Ingredients

4 (6 oz) skinless salmon fillets (about 1-inch thick)
Salt and freshly ground black pepper
2 tsp olive oil
2 garlic cloves, minced
0.25 cup low-sodium chicken broth
2 Tbsp fresh lemon juice
4 Tbsp unsalted butter, diced into 1 Tbsp pieces
0.5 tsp honey
2 Tbsp minced fresh parsley
Lemon slices for garnish (optional)

Equipment

small saucepan12-inch non-stick skillet

Tips

Let salmon rest briefly before cooking so it cooks more evenly.
Preheat the pan and oil to help salmon brown better.
Dab salmon dry before adding to pan for better browning.
Don’t move salmon as it cooks for better browning.
Don’t over-cook it! Salmon should still look slightly pink in the center.
Serve it with a sauce.

Salmon with Garlic Lemon Butter Sauce

20m

Serves 4

cookingclassy.com

Salmon with Garlic Lemon Butter Sauce

cookingclassy.com

20m

Serves 4

Directions

1Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
2In a small saucepan, melt 1 tsp butter over medium heat.
3Add garlic and saute until lightly golden brown, about 1 - 2 minutes.
4Pour in chicken broth and lemon juice.
5Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes.
6Stir in butter and honey and whisk until combined, set sauce aside.
7Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
8Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
9Once 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.
10Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired.
11Serve immediately.