This is a quick and easy recipe perfect for a fast lunch or a simple dinner. I really love wild BC salmon, but this recipe would also be delicious with wild pacific halibut, ling cod, or steelhead trout.

Serves 4-6 

Ingredients

• ⅕-ounce piece of wild BC salmon per person, skin on or off 
• 1 tablespoon vegetable oil 
• ½ tablespoon salt
• ½ tablespoon cracked black pepper  
• 3 tablespoons butter 
• 3 tablespoons BC fireweed honey
• 1 tablespoon shallots, diced fine 
• ½ lemon
• 4 tablespoons fresh chopped herbs (chives, dill, Italian parsley, green onions)

Method

1. In a preheated fry pan over medium heat, add the vegetable oil. 
2. Season the fish with the salt. 
3. Lay the fish skin-side down in the pan. 
4. Saute for two to three minutes, until golden brown.
5. Flip the fish, add the butter and the honey. Melt and toast the butter/honey slightly.
6. Add the diced shallots. 
7. Baste the fish with the butter/honey/shallots for one to two minutes, until the fish is cooked medium-rare. Do not overcook! Remove the fish from the pan.
8. Add the lemon and the herbs to the honey butter.
9. Serve the salmon with mashed potatoes, quinoa, brown rice, or barley and your favourite seasonal vegetable or salad.
10. Pour the sauce over the fish—be liberal.
11. Serve with bread or buns and make sure to enjoy all the sauce!