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4.84 from 6 votes

Brown Butter Citrus Salmon

Course Main
Author Divas Can Cook

Ingredients

  • 1.5 pounds fresh salmon fillets pat dry (I used skin on)
  • 1/4 cup honey
  • salt & pepper
  • 7 tablespoons unsalted butter chopped
  • Juice of 1 lime 1 tablespoon
  • Juice of 1 lemon 1 tablespoon
  • 1 tablespoon fresh orange juice
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon honey optional
  • Zest of lemon lime and orange (optional)
  • 8 flour tortillas heated in oven until crisp on outside and chewy on the inside (optional)
  • TOPPINGS
  • lettuce shredded
  • tomatoes chopped
  • avocados diced
  • sweet corn kernels
  • red onions diced

Instructions

  • Preheat oven to 400 degrees F.
  • Brush salmon fillets generously with honey and sprinkle generously with salt and pepper.
  • Place in a foil-lined pan (skin side down). Set aside.
  • In a light-colored pot, over medium heat, add butter.
  • Allow butter to melt, stirring often.
  • When butter has melted continue to stir as the butter begins to foam and bubble slightly.
  • Keep stirring or swirling the butter constantly as the butter solids begin to turn golden in color and release a fragrant aroma.
  • *Remove butter from heat immediately and pour into a heatproof bowl. (brown butter can burn fast)
  • Let cool.
  • Stir in lime juice, orange juice, lemon juice, garlic powder, honey, salt and pepper into the brown butter.
  • Pour over salmon fillets.
  • Bake for 12 minutes. Turn the oven to a low broil and broil for about 2-3 minutes (watch carefully) or until salmon is flaky and tender.
  • Remove from oven and shred salmon. (add citrus zest if desired)
  • Place salmon in prepared tortilla shells and top with toppings.
  • Drizzle on citrus brown butter sauce.
  • Enjoy!

Notes

*Brown butter can burn fast so remove it from heat and place in a heatproof bowl as soon as butter begins to become golden and release a fragrant aroma. Butter will continue to cook even when it's been removed form heat so you don't want the butter to get too brown. A light golden color is perfect.