Submitted by: Nicole Owens-Glassman
Hutchinson Health & Rehab
Servings: 4
Ingredients:
- 4 (6oz) Skinless Salmon Fillets (about 1 inch thick)
- Salt & Freshly Ground Pepper
- 2 tsp Olive Oil
- 2 Garlic Cloves, minced
- 1/4 cup low-sodium Chicken Broth
- 2 Tbs Fresh Lemon Juice
- 3 Tbs + 1 tsp unsalted butter, diced into 1 Tbs pieces
- 1/2 tsp Honey
- 2 Tbs minced Fresh Parsley
- Lemon Slices for garnish (optional)
Instructions:
1) Remove salmon fillets from refrigerator and allow to rest at room temperature for 10 minutes
2) Meanwhile, prepare the garlic lemon butter sauce. In a small saucepan, melt 1 tsp butter over medium heat
3) Add garlic and saute until lightly golden brown, about 1-2 minutes. Pour in chicken broth and lemon juice.
4) Let sauce simmer until it has reduced by half (to about 3Tbs), about 3 minutes. Stir in butter and honey and whisk till combined, set sauce aside.
5) Dab both sides of salmon dry with paper towels, season both sides with salt & pepper
6) Heal olive oil in a (heavy) 12-inch-non-stick skillet over medium-high heat
7) Once 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
8) Plate salmon, (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
Special Notes:
Recipe I learned while vacationing in Alaska.