You guys. Daylight savings time ended this weekend. And I’ll be honest…it kinda sucks. It’s dark here now by 6. SIX. The cooler weather has made it’s way to Texas as well, much to my dismay. J is enjoying it a little more, but he is also not a fan of it being dark earlier. I mean, really, who thought it was a good idea to take away our sunshine earlier when it’s colder?? Like, could we keep the warmth a little bit longer, please??
Sigh. At least I can still cook things that remind me of summertime and warmth. I’m not quite to the soups and stews phase yet. This salmon is a great example of that warm weather food. Pretty much anything with lime = refreshing flavor. Which of course means summer, right? Yeah, let’s just go with that way of thinking.
- 4 salmon fillets
- salt and black pepper, to taste
- 4 Tbsp flour (I use white whole wheat)
- 4 Tbsp honey
- 2 Tbsp olive oil
- Zest of 1 lime
- 6 Tbsp unsalted butter
- 2 cloves garlic, minced
- 1 Tbsp honey
- Juice of 1 lime
- salt and black pepper, to taste
Preparation
- Preheat oven to 400 degrees F.
- Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
- Heat olive oil in a large oven-proof skillet over medium high heat. Add the salmon to the skillet, in batches if necessary, and sear both sides until golden brown, about 1-2 minutes per side. (If using skin-on salmon, cook skin side first, flip and remove the skin while the other side cooks. Flip again before placing in the oven.)
- Place into oven and bake about 8-10 minutes, or until cooked through.
- While the salmon is cooking, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste and set aside.
- When the salmon is done cooking, serve with the browned butter lime sauce and your favorite sides.
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