Honey garlic butter salmon
This dish will be ready in under 10 minutes and will have you making salmon like a professional chef.
Servings: 4
Ingredients
Garlic confit
- 2 bulbs garlic
- 2 cups olive oil extra virgin
Honey garlic butter salmon
- 1 lb skinless salmon 500g
- 1 tbsp olive oil extra virgin
- 4 tbsp butter unsalted
- 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
- black pepper
Instructions
Garlic confit
- Preheat the oven to 120°C/ 250°F
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
Honey garlic butter salmon
- Begin by seasoning the salmon with salt and pepper on both sides.
- In a large pan on a medium - high heat, bring the olive oil to heat. Place the salmon into the pan and cook for 3 minutes on one side until golden brown for medium rare. Turn the salmon over and cook for an additional 1 minute. Remove the salmon fillets from the pan.
- In the same pan, add the butter and garlic confit. Using a wooden spoon, stir through until the butter is melted and foaming. Make sure you scrape the bottom of the pan with your wooden spoon to remove all those delicious parts leftover from the salmon. Add the honey and lemon juice to the pan and stir through. Cook for 1 – 2 minutes or until the sauce has slightly thickened.
- Turn the heat to low and add the salmon fillets back to the pan. Tilt the pan and scoop up the garlic butter sauce with a spoon. Baste the salmon fillets with the sauce for 1 1/2 minutes for medium rare salmon. The salmon should have an internal temperature of 50°C/122°F for medium rare.
- Sprinkle over the parsley and leave the salmon to rest for 3 minutes before serving.
Notes
- I understand making garlic confit can be a little time consuming which is why I always like to make a large batch and keep it stored in the fridge to use at the ready! If you would like to use fresh raw garlic cloves instead of garlic confit, use 6 cloves of garlic. Finely slice them but make sure you do not mince them as they will burn when cooking!
- If you cannot find skinless salmon, you can remove the skin by placing your fingers between the skin and flesh of the salmon. Pull the skin in an upwards motion, carefully removing it from the flesh.
- To make crispy salmon skin, pat the skin dry with absorbent paper. It's important it's very dry! Season well with salt and pepper. In a pan on a high heat, add 1 tablespoon of olive oil. Bring to the heat and add the skin. The skin will curl up so use a fish or meat weight or carefully press down with your fingers, making sure you do not burn yourself! Cook for 2 minutes on each side or until crispy.
