Seared Salmon with Browned Butter Lime Sauce

1. Preheat oven to 450 F. Place the flour in a shallow bowl. Pour the olive oil into a medium-sized sauté pan, and heat the pan to medium-high heat. Dredge each piece of salmon in flour, and put all the pieces of salmon onto a large plate. Once the skillet is extremely hot, place two pieces of salmon into the pan. Sear the salmon for 90 seconds then drizzle the top of each fillet with 1/2 teaspoon of honey (I just drizzle it from the bottle, no need to measure). Flip the salmon, drizzle the tops with another 1/2 teaspoon of honey and sear for 90 more seconds. Remove the fillets to a plate. Repeat with the remaining two pieces of salmon.

2. Now, if you have a skillet that is ovenproof up to 450 F, place the salmon back in the pan and into the oven for 6-7 minutes to finish cooking in the oven. Alternately, if you don’t have a pan that is ovenproof (I don’t have one), use a spatula to put the seared salmon pieces into a baking pan or on a rimmed baking sheet, and place in the oven for 6-7 minutes.

3. While the salmon is finishing in the oven, start on the sauce. Place the butter into a small saucepan over medium heat. Swirl the butter occasionally, and cook for 3-5 minutes, until the butter is tan and smells nutty (not burned or dark)! Use a light colored saucepan if that helps you monitor the color. Remove from heat. Place the lime juice, salt, pepper and minced garlic into a blender. Once the butter has cooled for a minute, add it into the blender. Blend until everything is combined, about 15-20 seconds. You will still see some minced garlic and that is totally fine.

4. Take the salmon out of the oven. Put it onto your serving plates and drizzle the sauce on top straight out of the blender. Garnish with lime zest.

Enjoy! Serves 4.

Adapted from cookingclassy.com.