Honey Glazed Salmon

I never dreamed of becoming a food blogger.  Before I started my own blog, I didn't follow food bloggers and only entered the "blogosphere" occasionally, by accident, when looking for a recipe.  I was just a girl who wanted to get her recipes on the internet.  Turns out -- the easiest way to add recipes to the internet is on a blog. Before I knew it - I had become a food blogger. 

Now that I've been a part of the food blogging world for a few years, I still don't follow any blogs regularly but I do have a few favorites that I like to check in on every once in awhile.  Damndelicious is one of my very favorite blog sites and in my opinion - very appropriately named.   There was a recipe on her site last year for Honey Glazed Salmon that I've been intending to make for months.  I finally got around to it and now I'm kicking myself for waiting so long,  This salmon was soooo good.  To borrow a phrase from my fellow food blogger - it was damn delicious.

Honey Glazed Salmon

• 4 salmon filets
• Kosher salt and freshly ground black pepper, to taste
• 4 tablespoons all-purpose flour
• 4 tablespoons honey
• 2 tablespoons olive oil
• Zest of 1 lime
  
• 6 tablespoons unsalted butter
• 2 cloves garlic, pressed
• 1 tablespoon honey
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste

Melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown.

Stir in garlic, honey, lime juice, salt and pepper.

Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.

Heat oil in skillet.  Sear salmon 1-2 minutes on each side. 

Transfer fish to 400 degree oven and cook until cooked through.  (8-10 minutes)

Serve with browned butter sauce and lime zest.    My pictures don't do this salmon any justice.  It is waay better than I made it look in the photos.  Trust me.

The plan is to make this again soon and snap a few more - better- pictures.  (That's really just an excuse to make this salmon again.)  :)

Ciao!