Pan-Seared Salmon with Browned Butter Lime Sauce

If you’re craving a quick yet elegant dinner, this Pan-Seared Salmon with Browned Butter Lime Sauce is your answer. The tender, flaky salmon pairs perfectly with the nutty richness of browned butter and the zing of fresh lime. Ready in under 30 minutes, it’s a restaurant-quality dish you can easily whip up at home.

Ingredients

For the Salmon:

• 4 (6-oz) salmon fillets, rested at room temperature for 20 minutes

• Salt and pepper to taste

• 8 teaspoons flour, divided

• 2 tablespoons honey, divided

• 2 limes, zested

• 2 tablespoons extra virgin olive oil

For the Browned Butter Lime Sauce:

• 6 tablespoons salted butter

• 3 tablespoons fresh lime juice

• 1 clove garlic

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

  
  

Instructions

1. Prepare the Sauce

1. Place butter in a light-colored saucepan (this helps you monitor browning).

2. Cook over medium heat, swirling occasionally, until the butter becomes golden brown and fragrant.

3. Immediately transfer the butter to a blender to stop the cooking process. Add lime juice, garlic, salt, and pepper.

4. Blend on low speed for 30 seconds to 1 minute, or until well combined. Set aside.

2. Prep the Salmon

1. Pat both sides of the salmon fillets dry. Place them on a large cutting board.

2. Season the top side of each fillet with salt and pepper. Sprinkle with about 1 teaspoon of flour per fillet, then drizzle with approximately 3/4 teaspoon of honey.

3. Sear the Salmon

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Swirl to coat the pan.

2. Add the fillets, flour side down, ensuring they aren’t crowded. Cook in batches if necessary.

3. Set a timer for 3 minutes. While the first side cooks, season the other side: salt, pepper, flour, and honey.

4. Flip the salmon when the first side is golden brown. Cook the second side for 3–5 minutes, depending on thickness.

4. Plate and Serve

1. Plate the salmon immediately. Blend the sauce again to re-emulsify it, then drizzle each fillet with 1–2 tablespoons.

2. Garnish with fresh lime zest and serve warm.