4 6-oz. salmon filets
kosher salt
Freshly ground black pepper
2 tbsp. butter
2 cloves garlic, minced
1/2 c. low-sodium vegetable broth
1/4 c. lime juice
2 tbsp. honey
1/2 tsp. cumin
1/4 c. chopped fresh cilantro, plus more for garnish
1 1/2 c. cooked white rice, for serving
In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper, then add to the skillet skin-side up. Cook salmon until deeply golden, about 6 minutes, then flip over and cook 2 minutes more. Transfer to a plate. Add butter and garlic. When the butter has melted and looks foamy, stir in broth, lime juice, honey, and cumin. Bring mixture to a simmer then stir in cilantro. Reduce heat to medium and add the salmon back to the skillet. Simmer until the sauce has reduced and the salmon is cooked through, 3 to 4 minutes more. Garnish with more cilantro and serve over cooked white rice.