Brown butter is an easy flavor booster that’s very commonly used in fine dining. It’s called “beurre noisette” in French. All you need to do is melt butter and let it simmer over medium heat until it begins to turn brown. The flavor is quite nutty and toasty. You can add it to pastas, fish, steak, chicken, etc.
Use a paper towel to pat the salmon dry on all sides. Season it with salt and pepper.
Place Salmon in the pan flesh facing downwards. Cook until you get a nice golden sear. Flip to the skin side and cook until crispy
Add butter and salt to a pan. Let it melt completely and simmer. Once it begins to brown, remove it from the heat.
Stir in the honey, sage, and nutmeg. Mix well.
Serve each fillet with a drizzle of brown butter sauce to taste. I use about 1 tablespoon per piece. Enjoy!