Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon/15 ml olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons/57g unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons/30 ml honey (or maple syrup for a vegan option)
  • 2 tablespoons/30 ml soy sauce (or tamari for gluten-free)
  • 1 tablespoon/15 ml rice vinegar (or lemon juice)
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon/15 ml chopped fresh parsley, for garnish

Instructions:

  1. Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. In a small bowl, whisk together the melted butter, minced garlic, honey (or maple syrup), soy sauce (or tamari), rice vinegar (or lemon juice), and red pepper flakes (if using).
  3. Heat olive oil in a large skillet over medium-high heat. Place salmon fillets in the hot skillet, skin-side down (if using skin-on). Sear for 3-4 minutes, or until the skin is crispy and golden brown.
  4. Flip the salmon fillets and cook for another 3-4 minutes, or until cooked through and flakes easily with a fork. An instant-read thermometer inserted into the thickest part of the fillet should read 145°F (63°C).
  5. Pour the sticky garlic butter sauce over the salmon in the skillet. Let the sauce simmer for 1-2 minutes, spooning it over the salmon to coat evenly.
  6. Garnish with fresh parsley and serve immediately.