Honey Lime Garlic Butter Salmon (Printable View)

Succulent salmon with sweet honey lime garlic butter glaze, ready in 25 minutes

# Ingredient List:

→ For the Salmon

01 - 4 (6 oz) salmon fillets, skin on or off as preferred
02 - Salt and freshly ground black pepper, to taste

→ For the Honey Lime Garlic Butter

03 - 1/4 cup unsalted butter, melted
04 - 3 tablespoons honey
05 - 2 tablespoons fresh lime juice (about 1 lime)
06 - Zest of 1 lime
07 - 4 garlic cloves, minced
08 - 1 tablespoon fresh parsley or cilantro, chopped (plus more for garnish)
09 - 1/2 teaspoon smoked paprika (optional)

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry with paper towels. Arrange them in a single layer on the prepared baking sheet. Season lightly with salt and pepper.
03 - In a small bowl, whisk together melted butter, honey, lime juice, lime zest, minced garlic, chopped parsley or cilantro, and smoked paprika (if using) until well combined.
04 - Pour the honey lime garlic butter evenly over the salmon fillets, using a spoon to ensure each fillet is coated.
05 - Bake for 12–15 minutes, or until the salmon is opaque and flakes easily with a fork. For extra caramelization, broil for an additional 1–2 minutes, watching carefully to avoid burning.
06 - Remove from the oven. Spoon any pan sauce over the salmon. Garnish with additional chopped parsley or cilantro and extra lime wedges, if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The sauce comes together in two minutes but tastes like something from a restaurant
  • You get that perfect balance of sweet, tangy, and savory without any complicated techniques
02 -
  • Overcooking happens fast, so start checking at the 12 minute mark even if you like your salmon well done
  • The sauce will continue to thicken in the pan after you pull it out, so do not panic if it looks thin right when it comes out of the oven
03 -
  • Let your salmon sit at room temperature for 15 minutes before cooking for more even results
  • If the sauce starts to brown too quickly, tent the pan loosely with foil for the last few minutes

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