Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce

I'm gearing up for my week long trip to Seattle, and I can't wait to eat all the fresh seafood in the Pacific Northwest! I'm especially looking forward to getting some delicious smoked salmon, because there's so many varieties that are sold in the state! In heavy anticipation of salmon, I just had to have some before heading out.

Something that really resonates with me about cooking is using the same philosophy that my mom used when I was growing up. As much as I love cooking, I don't want to be spending hours and hours in the kitchen just to cook one meal. I'm not a fan of using a thousand ingredients to make one dish taste good - I like preserving the integrity of whatever it is that I am cooking by using as few ingredients as possible. That's why I liked this recipe. Majority of the ingredients are also things you would probably already have in your pantry. It's like killing two birds with one stone!

Please note: these do not well as leftovers. The flour will make the salmon soggy when you reheat it.

Recipe (serves 4):
4 (6 ounce) salmon fillets, rested at room temperature for 20 minutes
8 tablespoons flour, divided
2 tablespoons honey, divided
2 tablespoons extra virgin olive oil
Zest of 1-2 limes, for garnish

Browned Butter Lime Sauce:
6 tablespoons butter, diced
3 tablespoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:
1. Use 2 tablespoons flour to coat each piece of salmon, front and back. Evenly drizzle 3/4 tablespoon honey on both sides of each salmon fillet. (I drizzled one side before placing the salmon in the pan, and I drizzled the other side while the salmon was in the pan to keep it from getting too messy)

2. Use a medium saucepan over medium heat and heat 1 tablespoon olive oil. Cook salmon, 3-5 minutes per side, until thoroughly cooked through and the bottom has browned.

3. Place butter in a small saucepan over medium heat. Swirl pan occasionally, until butter is fragrant and has turned a tan shade. Remove from heat, and add browned butter, lime juice, garlic, salt, and pepper.

The only reason I wouldn't make this recipe again is because of the amount of butter used. I know that the amount of butter poured on top of the salmon is solely at my discretion, but I can't help but feel very unhealthy eating this dish. Until next time salmon!