At restaurants, normally I won’t consider ordering pan-seared salmon fillets. The “risk” of having overcooked salmon is quite high - who likes dry, chalky salmon meat? At home, we may slow cook salmon in oven to enjoy melt-in-mouth texture, or pan-sear salmon fillets with skin to savour a crispy skin and soft meat at one time!

Cooking time：

15 minutes

Ingredients：

Salmon fillets with skin 2 pcs

Lemon juice freshly squeezed from a half lemon

Butter 10g

Garlic cloves 4 pcs, minced

Chicken broth 50ml

Honey 1/2 tsp

Fresh parsley

Salt to taste

Black pepper to taste

How-to-make:

1. Unfreeze salmon fillets. Pat dry with kitchen towel, and season with salt and pepper

2. Pan-sear the salmon fillets, skin side down. Turn the fillet when the meat cooks through to the middle (fish meat turns from translucent to opaque), and sear the fillet until cooked. Remove it from the pan

3. Add butter to a frying pan, cook it on a medium heat for 3 minutes until it turns to light brown colour

4. Add minced garlic and sauteed for 1 minute. Then add lemon juice and chicken broth

5. When the sauce reduces, add honey and herbs, and season with salyt and pepper to taste

6. Plate salmon fillets and drizzle with lemon butter sauce. Ready to serve.