INGREDIENTS:

4 (about ½ pound or 250 grams each)

salmon fillets, skin off or on

Salt and pepper, as needed

½ teaspoon paprika (mild, sweet or

smoky)

1 tablespoon olive oil

⅓ cup unsalted butter

4 garlic cloves, finely minced

½ teaspoon freshly grated ginger

½ – 1 teaspoon chili flakes

⅓ cup Honey

2 tablespoons lime juice

1 ½ tablespoons soy sauce (not dark)

Fresh cilantro, finely chopped to

garnish

Lime wedges to serve

DIRECTIONS:

Use paper towels to thoroughly pat the salmon fillets dry. Generously season on all sides with salt, pepper and paprika.

Heat oil in a large non-stick skillet on medium-high heat. Place the salmon in the pan with the skin side up, and cook for 3 minutes, or until a golden crust develops. Then, carefully flip the salmon and continue to cook for an additional minute on the other side.

Move the fillets to one side of the pan, then add the butter to the empty area. Gently tilt the pan, allowing the butter to melt and spoon it over the salmon for 1-2 minutes, until the underside turns golden. The salmon should be nearly done at this point, showing signs of flaking and cooked edges. Carefully remove the fillets and set them aside.

Reduce the heat to low-medium and add in the garlic, ginger and chili flakes. Cook for 10-20 seconds, just enough to infuse the flavors without browning the garlic and ginger.

Add in the honey, lime juice, and soy sauce. Continuously stir the mixture while it gently simmers until the sauce reaches a thin caramel-like consistency, which should take about 4-5 minutes. Taste the sauce and adjust the seasonings.

Return the salmon to the pan, spooning the sauce over it to baste. Garnish with finely chopped cilantro.

Serve and enjoy!