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Honey Garlic Butter Salmon Recipe

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4.1 from 293 reviews

  • Author: Diane
  • Total Time: 2 hours 26 minutes
  • Yield: 4 servings

Description

This Honey Garlic Butter Salmon recipe combines tender, flaky salmon with a rich, flavorful sauce made from garlic confit, butter, honey, and lemon juice. The salmon is pan-seared to a perfect medium-rare and then basted with a luscious garlic butter sauce that infuses it with aromatic sweetness and tang. A sprinkle of fresh parsley adds a bright, herbal finish. Perfect for a quick yet elegant dinner for four.

Ingredients

Garlic Confit

  • 2 bulbs garlic
  • 2 cups extra virgin olive oil

Salmon and Sauce

  • 1 lb (500g) skinless salmon
  • 1 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter
  • 20 garlic confit cloves (or 6 raw garlic cloves, finely sliced)
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp parsley, finely chopped
  • fine sea salt, to taste
  • black pepper, to taste

Instructions

  1. Prepare the Garlic Confit: Preheat your oven to 120°C (250°F). Peel the garlic by breaking away cloves and submerging them in boiling water for 5 minutes to loosen their skins. Drain and peel off skins.
  2. Confiting the Garlic: Place the peeled garlic cloves in an ovenproof dish. Completely submerge them in extra virgin olive oil to prevent burning. Bake in the oven for 2 hours until the garlic cloves turn golden brown.
  3. Season the Salmon: Lightly season both sides of the salmon fillets with fine sea salt and black pepper.
  4. Pan-Searing the Salmon: Heat 1 tablespoon of extra virgin olive oil in a large pan over medium-high heat. Place the salmon fillets skinless side down and cook for 3 minutes until golden brown. Flip and cook for an additional 1 minute for medium rare. Remove the salmon from the pan and set aside.
  5. Make the Honey Garlic Butter Sauce: In the same pan, lower heat to medium and add 4 tablespoons of unsalted butter and the garlic confit cloves. Stir with a wooden spoon, scraping the bottom of the pan to release browned bits. Once the butter melts and foams, stir in 1 tablespoon honey and 1 tablespoon lemon juice. Cook for 1 to 2 minutes to thicken the sauce slightly.
  6. Baste the Salmon: Reduce heat to low and return the salmon fillets to the pan. Tilt the pan and spoon the garlic butter sauce over the salmon repeatedly for about 1 and a half minutes, ensuring the sauce coats the fish evenly. The internal temperature of the salmon should reach 50°C (122°F) for medium rare.
  7. Finish and Serve: Sprinkle finely chopped parsley over the salmon. Let the salmon rest in the pan off heat for 3 minutes before serving to allow flavors to meld and juices to redistribute.

Notes

  • Garlic confit can be made in advance and stored in olive oil in the refrigerator for up to two weeks.
  • For firmer, more well-done salmon, extend pan-cooking times by 1-2 minutes per side.
  • Use a kitchen thermometer to check salmon internal temperature for perfect doneness.
  • If you do not have garlic confit, finely sliced raw garlic cloves can be substituted but may have a sharper flavor.
  • Be sure to fully submerge garlic in oil when baking to prevent burning and achieve smooth confit texture.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 11 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Western

Find it online: https://eatwithdiane.com/honey-garlic-butter-salmon-recipe/