Cast Iron Brown Butter Honey Garlic Salmon is really simple, but oh so flavorful and wonderful.
My mouth waters when I think of Brown Butter Honey Garlic Salmon. I’ve used the same recipe on other fish, but I like it best with salmon. If you decide to use another fish, make sure you adjust the cook time.
This recipe comes from Karina over at Café Delights. It is so delicious, as just about anything is wonderful with brown butter! Thanks for the recipe, Karina, I make this Brown Butter Honey Garlic Salmon recipe a lot!
There are not a lot of ingredients to this dish and the flavor comes from properly cooking the butter to get a rich taste.
I love my cast iron. Other than a stainless steel sauce pan, I cook exclusively with cast iron. If you are lucky enough to see old cast iron in a thrift store, snatch it up. I have not been so ky, so I use newer Lodge and seasoned my pieces over and over again and now they are slick and non stick.
It is very important to first heat your cast iron skillet and get it up to temperature before adding a fat. This makes for a non stick skillet.
Add the butter or Homemade Ghee (ghee is great here as you can cook at a higher temperature) and swirl it around for a while until the butter starts to turn brown. See the connection? BROWN butter. 🙂 Easy as that, almost.
After several minutes of whisking, the butter will be dark. Keep whisking, so that it doesn’t burn. You’ll want a low simmer, don’t let the butter boil and burn.
Whisk in the honey and lemon and keep whisking for about three minutes.
Simmer and honey and lemon for two minutes.
Add the garlic and sauté for just one minute. Remove about 1/2 of just the liquid and set aside.
Place the salmon filets into the skillet, skin side down. I must confess, I used salmon from Costco his time, so no skin, but pretend it is there. Sear it for 2-3 minutes until it is golden brown.
Flip over the filets, pretend you see browned skin, not skinless. 😉 Then put the skillet in the oven.
Cook on low broil for 6-8 minutes, until it looks delicious like this. Sprinkle with a little sauce and then plate it up and pour the reserved sauce over the fillets. Serve with Pressure Cooker Garlic Whipped Potatoes.
Enjoy the Cast Iron Brown Butter Honey Garlic Salmon with a green vegetable and Pressure Cooker Creamy Mashed Potatoes.
Kitchen Equipment and Essentials
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- LamsonSharp Chef’s Slotted Turner – I totally love this spatula!
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- John Boos Maple Cutting Board with Groove
- Lodge 10.25″ Cast Iron Skillet
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Here is the handy printable recipe:
- Preheat oven to grill/broil settings on medium-high heat.
- Heat a cast iron skillet or oven proof pan over medium heat. Add butter and cook about 3 minutes, or until the butter begins to change color.
- Add honey and lemon juice and stir well to combine. Allow to simmer for two minutes.
- Add garlic and cook for another minute, until the garlic is fragrant and butter has an almost nutty fragrance and has turned golden brown.
- Remove half of the browned butter from the pan (liquid only) and reserve for later.
- Place the salmon steaks, skin side down, over the butter in the pan and sear for 2-3 minutes or until golden.
- Flip each fillet and transfer the pan to the oven and grill/broil for 6-8 minutes.
- Season with salt to taste and drizzle with the reserved brown butter sauce.
- Serve with Garlic Whipped Potatoes.
This works with skin on and skin off salmon. You can also cook this over an outside grill.
If you want to cook this in your Pressure Cooker, select the Sauté or Browning function on the Pressure Cooker and use this as an "electric frying pan," and then remove the fish to an oven safe pan and broil.