{"id":456,"date":"2022-10-03T17:24:11","date_gmt":"2022-10-03T17:24:11","guid":{"rendered":"http:\/\/www.ultra-bronze.com\/?p=456"},"modified":"2023-09-07T15:38:09","modified_gmt":"2023-09-07T15:38:09","slug":"hot-honey-butter-salmon","status":"publish","type":"post","link":"http:\/\/www.ultra-bronze.com\/index.php\/2022\/10\/03\/hot-honey-butter-salmon\/","title":{"rendered":"Hot Honey Butter Salmon"},"content":{"rendered":"

This Honey Butter Salmon is sweet, spicy, sticky and outright DELICIOUS!<\/span><\/strong><\/span><\/p>\n

The other awesome thing about this recipe is it comes together in around 15mins! Ready for your new favourite midweek dinner? Follow me\u2026<\/p>\n

\"overhead<\/p>\n

Pan Fried Salmon<\/strong><\/span><\/h2>\n

Salmon is just the perfect dinner. Mainly because it cooks so quickly, but it also takes on a huge range of delicious flavours.<\/p>\n

What kind of Salmon to use?<\/em><\/h3>\n

For this recipe, we\u2019re going to be using skinless salmon fillets<\/strong>. I tend to head to the fresh fish section at the shops, because you can usually get it sliced to size. The fish monger will also skin the salmon if you ask nicely too! Having said that, you\u2019ll also find salmon fillets pre-packaged too.<\/p>\n

Preparing Salmon<\/h3>\n

The first bit of prep, which isn\u2019t really prep at all, is to take the fillet out of the fridge 30mins before needed<\/strong>. It\u2019s important the salmon is at room temp so it cooks through evenly. From there, you\u2019ll want to pat them dry with paper towels<\/strong> to remove moisture and give them a generous seasoning of salt & pepper<\/strong>.<\/p>\n

Cooking Salmon<\/h3>\n

To cook the salmon, we\u2019re going to pan-fry it<\/strong>. You\u2019ll gain a nice golden crust<\/strong> this way, which adds gorgeous flavour to the salmon. You can also baste the salmon in butter<\/strong>, which is never a bad idea!<\/p>\n

Process shots: add salmon to oiled non-stick pan (photo 1), fry then flip (photo 2), add butter (photo 3), baste salmon (photo 4).<\/em><\/span><\/p>\n

\"4<\/p>\n

Hot Honey Butter Sauce<\/strong><\/span><\/h2>\n

Once the salmon has just about cooked through (it\u2019ll carry on cooking as it rests), remove it from the pan. From there, you\u2019ll be left with all the melted butter, which will create the base of the sauce<\/strong>. It\u2019ll also be a little brown, which is absolutely fine. In fact, brown butter will add a nice nutty flavour to the sauce.<\/p>\n

Hot Honey Butter Sauce Ingredients<\/h3>\n