- 2 tablespoons olive oil
- 6 (4 oz) salmon filets, skin on
- 1 teaspoon sea salt
- 6 tablespoons unsalted butter
- 1 1/2 teaspoons raw honey
- 1 teaspoon diced fresh sage
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- Bring a large skillet to medium high heat.
- Pat the salmon dry and season the flesh side of the salmon using 1 teaspoon of sea salt.
- 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.
- 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.
- In the meantime, bring a small skillet to medium heat.
- Add butter and 1/4 teaspoon of sea salt to the pan and melt.
- 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.
- Serve salmon with drizzle of sage brown butter sauce. (i used about 1 tablespoon for each salmon filet)
- Serving Size: 1 salmon filet + sauce
- Calories: 307
- Sugar: 1 g
- Sodium: 518 mg
- Fat: 23 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 23 g
- Cholesterol: 92 mg