Honey Lime Garlic Butter Salmon (Printable version)
Tender baked salmon with a glossy honey lime garlic butter glaze, ready in just 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 glaze creates this gorgeous sticky coating that keeps the salmon incredibly moist while baking
- Ready in under 30 minutes but looks and tastes like something from a nice restaurant
- Even people who swear they dont like salmon have asked for seconds when I make this
02 -
- Overcooking salmon is so easy to do, so start checking at the 12 minute mark and remove it as soon as it flakes easily because it will keep cooking slightly on the pan
- The glaze can burn under the broiler so if you want that extra caramelization, watch it like a hawk and dont walk away even for 30 seconds
- Room temperature salmon cooks more evenly than cold straight from the fridge, so try letting it sit out for 15 minutes before seasoning
03 -
- Always zest your limes before squeezing them for juice because its nearly impossible to zest a lime thats already been cut and squeezed
- Room temperature ingredients blend together more easily, so take your butter and eggs out 20 minutes before starting