Description
This quick pan seared salmon recipe with brown butter sage sauce with hints of honey is perfect for weeknights and special occasions.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 (6 oz) salmon filets, skin on
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Sage Brown Butter Sauce:
- 6 tablespoons unsalted butter
- 1 1/2 teaspoons raw honey
- 1 teaspoon diced fresh sage
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
Optional: serve with lemon wedge
Instructions
- Bring a large skillet to medium-high heat.
- Pat the salmon dry with a paper towel. Season salmon with salt and pepper.
- Add the olive oil to the hot skillet and immediately add the salmon to the pan flesh side down. Saute the salmon for 5-6 minutes until browned.
- Gently flip the salmon to saute on the skin side for another 2 minutes. (it may take longer depending on the thickness of your salmon. Remove from pan and let sit to cool.)
- In the meantime, bring a small skillet to medium heat.
- Add butter and 1/4 teaspoon of sea salt to the pan and melt.
- Stir and let the butter simmer for about 5 minutes. Be sure to stir throughout the cooking process so the butter does not burn. It will foam up and reside, keep an eye out for brown specks. You should be able to smell a nuttiness to the butter.
- Remove from heat and add the honey, sage, and nutmeg.
- Serve salmon with drizzle of sage brown butter sauce. (i used about 1 tablespoon for each salmon filet)
Nutrition
- Serving Size: 1 salmon filet + sauce
- Calories: 307
- Sugar: 1 g
- Sodium: 518 mg
- Fat: 23 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 23 g
- Cholesterol: 92 mg
