- 2 – 1/2 tp 3/4 inch thick salmon fillets
- 1 tsp coarse sea salt
- 1/2 lemon
- 3 ounces dry white wine
- 2 Tbs unsalted butter
- 2 Tbs honey
- Line a cookie sheet or broiler pan with foil and preheat the broiler.
- Sprinkle the sea salt on the side of the fillets with no skin and press the salt into the fish. Place salt side down/skin side up on the foil in the pan. Broil for two to three minutes. Don’t worry if the skin starts to burn as you will peel it off.
- In the meantime, squeeze the juice of the lemon half into a small saucepan. Add the wine and butter. Heat over medium heat, stirring until the butter melts; add the honey and stir to incorporate.
- Take the salmon out from under the broiler. You should now be able to peel the skin off of the salmon. Start at one edge with the tip of a sharp knife to loosen. It should peel off pretty easily. Its hot so you may want to use some tongs. Carefully flip the salmon over.
- Spoon half of the sauce onto the fillets. Put the salmon back under the broiler and broil for three minutes. Spoon the rest of the sauce on and broil for three to six minutes more or until done and the sauce is slightly caramelized. Serve right away.