Grilled Browned Butter Honey Garlic Wild Caught Salmon

Grilled Browned Butter Honey Garlic Wild Caught Salmon
4 tbsp Reduced fat butter or ghee
4 tbsp Honey
1 tbsp Fresh squeezed lemon juice
2 cloves Garlic
4 whole Salmon fillets
Sea salt
Lemon wedges
to serve
  • Oven-proof pan or skillet
I would encourage everyone to plan a good adventure that will likely result in tasty food! In this case, it's a quick trip to the wilds of AK when the silvers are running. After you've landed a few good fish, filet them yourself and follow this recipe to cook them up fresh (before freezing them and ideally over coals from a bonfire on the beach). This recipe is adapted from Cafe Delite's Browned Butter Honey Garlic Salmon.
Preheat your oven to grill/broil settings on medium-high heat.
Place butter in an oven-proof pan/skillet (or a normal frying pan if you don't have one). Cook over medium heat, swirling pan occasionally and stirring continuously for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
Add the honey, lemon juice and garlic; stir well to combine all of the flavours together and cook for an extra 30 seconds - 1 minute until the garlic is fragrant. Remove from heat. Pour out half of the browned butter from the pan (liquid only) and reserve for later.
Add the salmon steaks to the butter in the pan; sear each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden.
Flip each fillet; transfer the pan to your oven to grill/broil for a further 6 minutes.
To serve, season with salt to taste; drizzle with the reserved brown butter sauce and garnish with lemon wedges. Serve with steamed vegetables, over rice or with a salad.
In my opinion, food tastes best when harvested from the wild with our hand (or a fly rod in this case).