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Remove the salmon from the fridge and let it sit for 5 to 10 minutes before cooking.
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Use a sharp chef’s knife to make 3 or 4 shallow cuts on the skin side of each fillet, being careful not to cut into the flesh. Season the salmon on all sides with salt and pepper.
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Heat one tablespoon of butter on a large nonstick skillet, over medium-high heat. Add the fillets, skin side down, and pan fry until the skin is crispy and releases easily from the pan, about 4 minutes. Carefully flip the fillets with a spatula, and cook the flesh side until firm and golden brown, no more than 1-2 minutes. Remove the fish to a plate and reserve.
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Lower the heat to medium and place the skillet back on the stove. Add another tablespoon of butter and the cornstarch, whisking to make a roux.
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Start pouring the passion fruit juice, whisking constantly to thicken the sauce, about 1-2 minutes. Once the sauce is thickened to the desired consistency, add the honey, fresh passion fruit flesh (if using) and a pinch of salt. Remove from heat and add one tablespoon of cold butter, whisking vigorously to emulsify.
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Taste the sauce and adjust the sweetness as needed.
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Arrange the salmon skin side-down on a platter, with the passion fruit sauce spooned over the fillets.
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Serve immediately.
NOTES
Frozen Salmon:
If using frozen salmon, thaw it overnight in the fridge. While you can pan fry salmon from frozen, you will get juicier and flakier results if you thaw it first.
Internal Temperature:
The FDA recommends fish to be cooked to a internal temperature of 145 degrees F.
However, if you’re after a juicy and tender fish, I recommend you cook your salmon medium rare to no more than 125 degrees F.
