Ingredients
Preparation
Remove the salmon fillets from the refrigerator and allow to rest at room temperature for 10 minutes.
In a small saucepan, melt 1 teaspoon of butter over medium heat.
Add garlic and sauté for about 1 to 2 minutes, until lightly golden brown. Pour in the chicken broth and lemon juice.
Let the sauce simmer for 3 minutes, until it has reduced by half or to about 3 tablespoons. Stir in the butter and honey, then whisk until combined. Set sauce aside.
Dab both sides of the salmon dry with paper towels, then season both sides with salt and pepper.
Heat the olive oil in a heavy 12-inch non-stick skillet over medium-high heat.
Once the oil is shimmering, add the salmon and cook for about 4 minutes on the first side until golden brown on the bottom. Flip and cook salmon on opposite side for 2 to 3 minutes longer, until the salmon has cooked through
Plate the salmon and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices.
Serve, and enjoy!
