Honey Lime Garlic Butter Salmon (Printable Version)

Succulent baked salmon with honey lime garlic butter glaze

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets (6 oz each), skin on or off
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 Advice:

01 -
  • The honey lime butter creates this gorgeous sticky glaze that makes you look like a restaurant chef
  • From prep to plate in under 25 minutes with ingredients you probably already have
02 -
  • Dry the fish thoroughly or the glaze will slide right off instead of sticking to the salmon
  • Watch closely during that last minute under the broiler because honey goes from perfect to burned fast
03 -
  • Room temperature salmon cooks more evenly so take it out 15 minutes before starting
  • Let the fish rest 2 minutes after baking so the juices redistribute throughout

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