Instructions

1. Bring a large skillet to medium high heat.
2. Pat the salmon dry and season the flesh side of the salmon using 1 teaspoon of sea salt.
3. Add the olive oil to the hot skillet and immediately add the salmon to the pan flesh side down. Saute the salmon for 4-5 minutes until browned.
4. Gently flip the salmon to saute on the skin side for another 4-6 minutes. (it may take longer depending on thickness of your salmon. Remove from pan and let sit to cool.
5. In the meantime, bring a small skillet to medium heat.
6. Add butter and 1/4 teaspoon of sea salt to the pan and melt.
7. Once the butter is melted, add the honey, sage, and nutmeg. Stir and let the butter begin to brown, for about 5 minutes. Be sure to stir throughout cooking process so the butter does not burn. Remove from heat.
8. Serve salmon with drizzle of sage brown butter sauce. (i used about 1 tablespoon for each salmon filet)