Lemon Honey Glazed Salmon
Seasoned salmon fillets are seared until golden, then glazed in a quick pan sauce of butter, garlic, honey, and lemon juice.
Equipment
- Large non stick skillet
- Shallow dish
- Instant read thermometer
Ingredients
Main Ingredients
- 4 skinless salmon fillets 6 oz each, patted dry
- 3 tbsp all purpose flour
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp mustard powder optional
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp olive oil
- 3 ½ tbsp unsalted butter divided
- 1 large garlic clove finely chopped
- 2 ½ tbsp honey
- 2 tbsp fresh lemon juice
- 2 tbsp chopped parsley for garnish
- 1 lemon sliced, for serving
Instructions
Cooking
- Stir the coating. Combine the flour, paprika, garlic powder, mustard powder, salt, and pepper in a shallow dish. Dredge. Dry the salmon, press it into the coating, and tap off the extra.
- Warm the skillet. Heat the oil and 1 teaspoon of butter in a large non stick skillet over medium high heat.
- Sear. Cook the fillets 3 to 4 minutes until golden, flip, and cook 2 to 3 minutes more.
- Glaze. Lower the heat to medium and add the remaining butter, garlic, and honey. Swirl for about 1 minute until bubbling and golden.
- Add lemon. Stir in the lemon juice, turn the fish in the sauce, and pull the pan off the heat at 145 degrees F.
- Serve. Spoon the sauce over the fillets and top with parsley and lemon slices.
Notes
Substitutions: Arctic char, steelhead trout, or cod can replace the salmon.
Tips: Pat the fish very dry, lower the heat before adding the honey, and pull the salmon at 145 degrees F.
Storage: Refrigerate for up to 3 days and reheat gently to 165 degrees F.