Okay so, I wrote a long post about the pure amazingness of this salmon then I went to cut and past it below the photo and forgot to paste it, posted it and lost my “paste.” Yeah the most frustrating and stupid thing ever! I hate when that happens! Oh well, moving on =)…
I’m going to be a little lazy about it and just tell you, you need to try this salmon! It is really the best salmon I have ever eaten! I saw this recipe over Epicurious, from Gourmet Magazine. I will be honest, Gourmet Magazine is sometimes too “gourmet” for me. Their version of this however looked awesome! Simple yet incredible. I created my own version by jazzing it up to suit my taste. Rather than grilling it I pan seared it, obviously. I wanted a tiny bit of sweet to balance out the citrus-y tang so I added honey, and what better way to get that perfectly golden brown, crisp crust then to pan sear it along with a little sprinkling of flour? I also thought if you’re going to make butter one of the main components of the dish then you may as well brown it and add another layer of delicious flavor. It’s amazing how well the citrus of the lime, the silky sweet of the honey and the deep, rich flavor of the browned butter go together. They all compliment the salmon perfectly. I can tell you now, the majority of the time this is going to be my go to salmon recipe. Not only does it taste phenomenal but it is incredibly easy to make. Serve this alongside some roasted aspargus and garlic mashed red potatoes and you’ve got a delicious, elegant meal definitely set to impress. Enjoy!
Ingredients
- 4 (6 oz) salmon fillets, rested at room temperature 20 minutes
- 8 tsp flour, divided
- 2 Tbsp honey, divided
- zest of 1 - 2 limes (I like it with a generous amount so in my opinion 2)
- 2 Tbsp extra virgin olive oil
- 1 recipe Browned Butter Lime Sauce, recipe follows
- 6 Tbsp salted butter, diced
- 3 Tbsp fresh lime juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Directions
- Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
- *note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I'd recommend just scraping it up with a spatula and adding it to the salmon once it's in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I'd just say don't waste any of that delicious coating.
- Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade (for a step by step tutorial on how to brown butter see link here, although I would recommend not to stir constantly rather swirl pan occasionally). Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).
- I didn't have much of this left after drenching the salmon with it but I used what was left over fresh corn on the cob, so good! Try if you'd like.
- Recipe Source: inspired by Gourmet Magazine, July 2006
Shawn @ I Wash…You Dry: This looks so tasty! We love salmon over here and are always looking for new ways to cook it! Yum! July 30, 2012 at 9:29pm
Morgan Walker: Can you make this with lemon instead of lime? July 31, 2012 at 12:22pm
Sweetie Pie: I’m going to try this Friday night for company! Thanks so much–your adaptions of the original recipe sound wonderful. Brown butter makes everything better :) July 31, 2012 at 3:30pm
Anonymous: Thanks so much for the recipe! My husband said it was the best dinner of the year! July 31, 2012 at 3:32pm
Jaclyn: Morgan – yes lemon would also be delicious I just prefer lime over lemon and I love the lime and honey combo. If you have lemons on hand and would rather do lemon that would work too. Hope you enjoy!
Sweetie – yes browned butter makes everything better! I finally learned that last year, who knows why it took me over 20 years of life to figure that out =).
Anonymous – that is awesome to hear! I’m glad it was enjoyed so much. Thanks so much for your comment! I was pretty proud of it because my husband loved it too and he doesn’t even like salmon. July 31, 2012 at 8:10pm
Laureen: This looks so good, love your pictures, a must on my list of recipes to try. August 1, 2012 at 6:56am
Anonymous: I made this for a dinner party and everyone raved about it! It was AMAZING!! :) Thank you for the recipe! I change a few things- I dipped the salmon in a shallow tray of flour and then I drizzled honey in the saute pan and layed the salmon on it and drizzled the honey on top of the fish. It seemed easier that way rather than trying to coat the fish with honey before putting it the pan. August 3, 2012 at 2:33pm
Jaclyn: Anonymous – that’s awesome to hear you got rave reviews of this salmon! I thought that drizzling the top with honey after laying it in the pan seemed like a better method I just thought some people may be hesitant of doing that over hot oil or something that’s why I stated it as a second option =). Thanks so much for your comment! August 3, 2012 at 9:06pm
Nicole: Thanks for the great recipe! Made this tonight for dinner for my husband and me. We loved it – pleasant change from our usual salmon recipe and it was so quick to prepare! We will definitely be making this again =) August 7, 2012 at 8:09pm
Sabrina :): I’ve tried it today!! It was absolutely amazing!! ^^ August 11, 2012 at 12:11am
Anonymous: Do you have to use flour? September 3, 2012 at 8:29am
Jaclyn: Anonymous – I would recommend it, it just helps everything stick and gives it a nice crust. If you are on a gluten free diet you would probably be fine to replace the all purpose flour with rice flour. I hope that helps! September 3, 2012 at 10:32pm
lacefrontwig: What side dishes would go well with this? September 6, 2012 at 4:59am
Jaclyn: lacefrontwig – I usually just serve it with baked potatoes (loaded of course =) and fresh yellow squash. If you have any left over lime butter it goes great over steamed veggies. I love it on the squash. It would also be really good on steamed carrots or roasted asparagus. I think roasted parmesan red potatoes would also make another great side dish. Or if you wanted to go more Mexican you could serve it with cilantro lime rice. September 7, 2012 at 10:33am
Peter Block: really like the preparation and the pic. featured on Friday Five – http://chefpeterskitchen.blogspot.com/2012/09/friday-five.html September 7, 2012 at 10:41am
simple recipes: Amazing dish, a simple recipe to make. September 11, 2012 at 3:22pm
Anonymous: Could this be done with other types of fish? My husband prefers white fish (like cod) over salmon. This looks delish! Can’t wait to try it! September 17, 2012 at 7:20pm
Jaclyn: Anonymous – I haven’t tried it with any other type of fish yet, just because salmon is my favorite but I’m sure it could be done with a different type. I hope you and your husband enjoy it! Thanks for the comment! September 17, 2012 at 9:39pm
Lora: This was DELICIOUS!!!!! October 4, 2012 at 6:02pm
Anonymous: what can i use instead of salted butter? October 14, 2012 at 5:20pm
Jaclyn: Anonymous – I don’t think there’s anything that could be substituted for the butter in this recipe, it basically makes the recipe what it is. If your asking because of an allergy or lactose intolerance I would recommend just making it without the sauce. I hope that helps somehow! October 15, 2012 at 8:58pm
Jenna: Should your salmon fillets have skin on the bottom while cooking or should i skin them prior to cooking? I know usually salmon has to be cooked with the skin on and then removed once cooked, but this recipe calls for flour/honey on both sides. December 23, 2012 at 6:08pm
Jaclyn: Jenna – I would skin them first. Hope you get a chance to try them and Merry Christmas! December 24, 2012 at 4:06pm
MiMi: Oh My God I just made this for dinner tonight and I agree, this was the BEST EVER!!! Husband agreed. The sauce kind of overpowered the salmon but who cares because it is SO DELICIOUS!! and EASY!!! Also used it on tilapia and it was equally as delish. EXCELLENT. This is our new “go-to” recipe for salmon and tilapia!!! February 1, 2013 at 4:57pm
Jaclyn: Mimi – that is awesome to hear! So glad it was enjoyed, thanks so much for your comment! February 4, 2013 at 7:30pm
Randi: This was awesomely delish! I love when I cook at home and feel like my hubby and I are eating in a high end restaurant (insert pat on the back)! It was so quick and easy too, another plus!
To add to the comment above, I left the skin on my Alaskan Sockeye (since I’m not sure how to properly skin fish) and followed the recipe and it was still very flavorful. The fish just peeled right off the skin as we ate! February 4, 2013 at 5:51pm
Jaclyn: I’m so glad you and your husband enjoyed this Randi! Thanks for your comment! February 4, 2013 at 7:46pm
Jacque: Is there a way to make the browned butter sauce without a blender? February 7, 2013 at 9:50am
Jaclyn: Jacque – a food processor would probably work great or an emulsifier. Basically if you don’d blend it the juice and butter will keep separating like water and oil so just give it a good stir right before pouring if you don’t use a blender or one of the above, or pour it into an airtight container and shake it vigorously. Hope that helps! February 7, 2013 at 7:31pm
Anonymous: Could I use something else to substitute honey? I’m on Atkins and I need to limit the carbs I consume. March 1, 2013 at 12:21pm
Jaclyn: I wouldn’t recommend a replacement simply because it is one of the highlights of the dish. I think the best thing you could do is maybe reduce the amount or try replacing some of the honey with agave nectar (not sure if that even changes the carb count =). March 1, 2013 at 9:41pm
Jan: I made this tonight for dinner. I love salmon, but my husband only likes it with a good sauce.
This is THE best salmon I’ve had ever! Bar none!
The crust is carmelized and so good and the brown butter sauce, blended with the lime juice and garlic is like velvet.
Thank you for a fabulous recipe…now I have to spread the love. xo March 5, 2013 at 5:35pm
Jaclyn: Jan – I’m so happy to hear you loved this salmon! Thanks so much for leaving a comment! March 7, 2013 at 9:42am
Meredith: This truly is “the best salmon I have ever eaten.” I love seafood, but no a huge fan of salmon. This recipes is so delicious, and sweet. The brown butter lime sauce is so easy to make! Will have to make this one again! Looking forward to trying other recipes from your blog! March 13, 2013 at 1:41pm
Jaclyn: I’m so glad you think so Meredith!! Thanks so much for your comment! I hope you continue to enjoy what you find here. March 14, 2013 at 4:06pm
A Collection of my Favorite New Recipes (aka Thank You Pinterest Inventors!) | yankeeteatime: [...] 1. Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce [...] March 14, 2013 at 5:11pm
Pan Seared Honey Glazed Salmon | Maddeelicious: [...] http://www.cookingclassy.com/2012/07/pan-seared-honey-glazed-salmon-with-browned-butter-lime-sauce-t… [...] March 18, 2013 at 8:55am
Lauren Espinosa: OMGoodness I know this is going to be so good!!! I can’t wait to make this tonight!!! I just actually started eating salmon. I am such a picky picky salmon eater but I am sure I will love this one! March 21, 2013 at 1:29pm
Allison: Yum! This was so good! What are you supposed to do with the lime zest? I just sprinkled it over the fish after saucing it. I also cooked it with the skin on one side and did the flour / honey drizzle on the other and it was the perfect amount of sweetness. Served it with steamed cauliflower drizzled with the lime butter. Mmmmmm… April 30, 2013 at 6:56pm
Jaclyn: Yes what you did was perfect you just sprinkle it over the top. I’m glad you liked this salmon Allison! Thanks for your comment! April 30, 2013 at 7:53pm