Ingredients

• 4 (6 oz) skinless salmon fillets ((about 1-inch thick))
• Salt and freshly ground black pepper
• 2 tsp olive oil
• 2 garlic cloves (minced)
• 1/4 cup low-sodium chicken broth
• 2 Tbsp fresh lemon juice
• 3 Tbsp + 1 tsp unsalted butter (diced into 1 Tbsp pieces)
• 1/2 tsp honey
• 2 Tbsp minced fresh parsley
• Lemon slices for garnish ((optional))

Directions

1. Let the salmon stand out of the refrigerator for 10 minutes. Melt 1 teaspoon butter in a small saucepan and gently cook the garlic for 1–2 minutes.

2. Add broth and lemon juice; simmer about 3 minutes, until reduced by half. Whisk in the remaining butter and honey, then set aside.

3. Pat the salmon dry and season. Heat olive oil in a heavy skillet over medium-high heat. Sear about 4 minutes on the first side, then 2–3 minutes on the second, until cooked through.

4. Spoon over the lemon-butter sauce and finish with parsley and optional lemon slices.