Honey Lime Garlic Butter Salmon (Printable)

Oven-baked salmon with honey lime garlic butter glaze ready in 25 minutes.

# What You Need:

→ Salmon

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

→ Honey Lime Garlic Butter Sauce

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)

# Steps:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper or lightly grease.
02 - Pat salmon fillets dry with paper towels. Arrange in single layer on prepared baking sheet. Season lightly with salt and pepper.
03 - In 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 honey lime garlic butter evenly over salmon fillets, using spoon to ensure each fillet is thoroughly coated.
05 - Bake for 12 to 15 minutes, or until salmon is opaque and flakes easily with fork. For extra caramelization, broil for additional 1 to 2 minutes, watching carefully to avoid burning.
06 - Remove from oven. Spoon any pan sauce over salmon. Garnish with additional chopped parsley or cilantro and extra lime wedges if desired. Serve immediately.

# Expert Hints:

01 -
  • The honey lime butter creates an incredible sticky glaze that restaurant quality
  • From start to finish in under 30 minutes including prep time
  • The sauce is versatile enough for chicken or shrimp too
02 -
  • Dry the salmon thoroughly with paper towels or the sauce will slide right off
  • Watch closely during those last 2 minutes of broiling because honey goes from perfect to burned fast
  • Let the fish rest for about 2 minutes after baking so the juices redistribute
03 -
  • Room temperature salmon cooks more evenly so take it out 20 minutes before baking
  • If your fillets vary in thickness tuck the thin ends under so they do not overcook

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