Honey Lime Garlic Butter Salmon

• •
  0.3 cup Unsalted Butter
• •
  0.3 cup Honey
• •
  4 Garlic(12g)
• •
  2 Lime Juice, Fresh(60g)
• •
  3000 g Salmon
• •
  sea salt (to taste)
• •
  Cracked Pepper (To Taste, Optional)
• •
  lime slices (to serve)
• •
  0.3 cup Parsley, Fresh

Instructions

1. 1Melt the butter in a small saucepan over medium heat for 2–3 minutes until foaming. Add the garlic and cook for 1 minute over medium heat, stirring constantly, until fragrant.
2. 2Remove from heat and whisk in the honey and lime juice until fully combined and smooth.
3. 3Pat the salmon dry with paper towels. Season each fillet evenly with sea salt and cracked pepper on both sides.
4. 4Place the salmon skin-side down in a large stovetop-safe skillet or divide evenly between two medium skillets. Pour the honey-lime-garlic butter sauce evenly over all fillets. Cover tightly with foil or a lid.
5. 5Cook over medium heat for 12–15 minutes until the salmon is opaque throughout, flakes easily with a fork, and reaches an internal temperature of 145°F at the thickest part.
6. 6Remove the foil and place the skillet under a preheated broiler for 2–3 minutes until the sauce develops light golden-brown spots and caramelizes slightly.
7. 7Remove from heat and sprinkle the fresh parsley evenly over all fillets while hot. Garnish with lime slices if desired.
8. 8Divide the salmon, sauce, and cooking liquid evenly into 8 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.