Pan Seared Salmon with Garlic Lemon Butter Sauce
Ingredients
The salmon
-
4
pieces
skinless salmon fillets (6 oz each)
-
2
tsp
olive oil
-
Salt
to taste
-
Pepper
to taste
The sauce
-
2
cloves
garlic (minced)
-
¼
cup
low-sodium chicken broth
-
2
Tbsp
fresh lemon juice
-
3
Tbsp
unsalted butter (diced into 1 Tbsp pieces)
-
1
tsp
honey
Garnish
-
2
Tbsp
minced fresh parsley
-
lemon slices (optional)
Instructions
- Allow salmon fillets to rest at room temperature for 10 minutes.
- In a small saucepan, melt 1 tsp of butter over medium heat, add garlic, and sauté until golden brown.
- Pour in chicken broth and lemon juice, then let the sauce simmer until reduced by half.
- Stir in the remaining butter and honey, then set the sauce aside.
- Dab both sides of the salmon dry with paper towels and season with salt and pepper.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Add salmon to the skillet and cook for about 4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes until done.
- Plate the salmon and drizzle with the lemon butter sauce, sprinkle with parsley, and garnish with lemon slices if desired.
Nutrition Facts (estimated)
Servings
4 servings
Calories
347
Total fat
21g
Total carbohydrates
2g
Total protein
34g
Sodium
81mg
Cholesterol
116mg
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