• 2 tbsp. extra-virgin olive oil
  • 4 6-oz. salmon filets
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 2 cloves garlic, minced
  • 1/2 c. low-sodium vegetable broth
  • 1/4 c. lime juice
  • 2 tbsp. honey
  • 1/2 tsp. cumin
  • 1/4 c. chopped fresh cilantro, plus more for garnish
  • 1 1/2 c. cooked white rice, for serving



  1. In a large skillet over medium-high heat, heat oil.
  2. Season salmon all over with salt and pepper, then add to the skillet skin-side up.
  3. Cook salmon until deeply golden, about 6 minutes, then flip over and cook 2 minutes more.
  4. Transfer to a plate.
  5. Add butter and garlic.
  6. When the butter has melted and looks foamy, stir in broth, lime juice, honey, and cumin.
  7. Bring mixture to a simmer then stir in cilantro.
  8. Reduce heat to medium and add the salmon back to the skillet.
  9. Simmer until the sauce has reduced and the salmon is cooked through, 3 to 4 minutes more.
  10. Garnish with more cilantro and serve over cooked white rice.


Categories: Recipes

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