Looking for another easy dish to meat your protein count and tickle the taste buds? I give you Browned Butter Honey Garlic Salmon! Only 3 main ingredients in under 15 minutes.
Browned Butter Honey Garlic Salmon is a Cafe Delites original recipe! Salmon steaks pan fried in browned butter infused with garlic and honey, then grilled/broiled for an extra 6 minutes for extra golden, crispy and caramelised finish. The browned butter cooks right into this salmon and the honey and garlic give it such a beautiful flavour and charred finish in the oven.
Browned Butter Honey Garlic Salmon
When I hear browned butter…I hear complicated, but this recipe is simple and easy. Salmon broiled with a salty-sweet glaze. Just like we use in our Easy Honey Garlic Pork Chops You’ll be licking the plate clean! Garlic butter has a taste to die for, however, when you take it that step further and brown that butter first, then add your garlic to infuse all of those flavours into your browned butter? WOW! The combination is incredible! I looked online everywhere for something like this and couldn’t BELIEVE it when I found out this flavour combo hadn’t been explored!
I do have a few tips though!
How to make Browned Butter Honey Garlic Salmon:
- The first step is to have all of your ingredients together and ready for you when you start cooking. This recipe moves fast.
- Adjust your oven shelf at least 8-inches away from the heat element in your oven to prevent burning.
- When browning butter, the heat needs to be on medium-high. After your butter melts, watch it continuously while it bubbles up, then foams and starts to give off a nutty aroma. At this point, stir it occasionally and swirl the pan carefully until the foam subsides. You’ll be left with a dark golden hue and some charred bits on the bottom of your pan. From here you need to act quick.
- Allow the honey to melt completely though the browned butter before adding garlic.
- When adding lemon juice, be careful of the butter splattering.
- Add the salmon with the top facing up (skin-side down) and baste it while it cooks in the skillet.
- Before broiling, you can add lemon wedges around your salmon if you like your sauces to take on more of a citrus flavour OR leave them out for a milder taste.
- While broiling, keep an eye on the salmon as it can easily go from slightly charred to burnt very quickly. Put your timer on for 3 minutes and keep watching from there.
This salmon takes on a whole new level of crispy and caramelised on the edges, while staying juicy on the inside. If you’ve never tried browning your butter with salmon…try it! Serve with greens and extra garlicky brown butter sauce…
WATCH US MAKE the Browned Butter Honey Garlic Salmon RIGHT HERE!
Need more salmon ideas? Try these:
Seared Salmon with Avocado Tomato Salsa
Puff Pastry Salmon and Spinach Parcels
Browned Butter Honey Garlic Salmon
Ingredients
- ¼ cup butter
- ¼ cup honey
- 3 cloves garlic, minced*
- 1-2 tablespoons fresh squeezed lemon juice or juice of half a lemon
- 4 fillets wild caught salmon – about ½ pound or 250 grams each skin off or on
- 1 large Lemon cut into wedges to serve
- 2 pinches salt to taste
Instructions
- Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia).
- Place butter in a cast iron skillet (or an oven-proof frying pan if you don’t have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
- Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
- Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
- Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
- To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.
Notes
- Pre-heat oven to 410°F (210°C).
- Follow Steps 2-3 as above.
- At Step 4 when adding the fillets into the skillet, transfer to oven to bake for 4 minutes (depending on the size and thickness of your fillets).
- Broil (or grill) for 2 minutes to get nice charred edges.
Daphne Hinds says
Oh my goodness! This is phenomenal! I am so happy I tried this! My husband is raving too! Delicious!
Jackelope says
So, so good! I cooked my salmon a little too long (because I overestimated the weight), but was still really tasty and super easy. I recommend this site to everyone. I tell them, just go there and make something, you won’t be sorry!
Bobbie B says
Being alone this week I decided to try a couple of different recipes. This one I knocked out of the park. It was so simple but, so rich. I can’t wait to cook it for my family in the coming weeks. I could see this becoming a regular meal at our house.
Deborah says
Okay.. soo my teenage daughter and I love salmon, by the grace of the food Gods I came across your recipe and I must say this is simply amazing and delicious! I didn’t have honey (idk) so I used syrup instead, said a prayer lol and it came out wonderful! I paired it with garlic mashed potatoes and French style green beans. It was quick and I will be putting this recipe in rotation! Thanks and happy new year!!
Vincent says
Just made this tonight for dinner and it was tasty! The butter and garlic was a little more burnt than I expected and the browned butter cooked very quick (less than 30 seconds), which is what I think my mistake was. I put the cast iron on medium to preheat for about 15 or so minutes. Did you allow your pan to preheat or just started working on the browned butter in a cold cast iron? Thanks and I will be trying this again!