- Oven-proof pan or skillet
|Preheat your oven to grill/broil settings on medium-high heat.|
|Place butter in an oven-proof pan/skillet (or a normal frying pan if you don't have one). Cook over medium heat, swirling pan occasionally and stirring continuously for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.|
|Add the honey, lemon juice and garlic; stir well to combine all of the flavours together and cook for an extra 30 seconds - 1 minute until the garlic is fragrant. Remove from heat. Pour out half of the browned butter from the pan (liquid only) and reserve for later.|
|Add the salmon steaks to the butter in the pan; sear each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden.|
|Flip each fillet; transfer the pan to your oven to grill/broil for a further 6 minutes.|
|To serve, season with salt to taste; drizzle with the reserved brown butter sauce and garnish with lemon wedges. Serve with steamed vegetables, over rice or with a salad.|
In my opinion, food tastes best when harvested from the wild with our hand (or a fly rod in this case).