Honey Lime Garlic Butter Salmon

Honey Lime Garlic Butter Salmon

Sweet, Tangy, and Savory – A Flavor Explosion in Every Bite

This Honey Lime Garlic Butter Salmon is a simple yet elegant dish that brings together the richness of butter, the tang of lime, the sweetness of honey, and the depth of garlic. It’s pan-seared or baked to perfection, delivering flaky, moist salmon in under 30 minutes. Ideal for weeknight dinners, date nights, or impressing guests without the fuss.

⏱ Time & Yield

Prep Time: 10 minutes

Cook Time: 15–20 minutes

Total Time: 25–30 minutes

Servings: 4

✅ Ingredients:

4 salmon fillets (about 6 oz each, skin on or off)

Salt and pepper, to taste

2 tbsp butter

3 garlic cloves, minced

3 tbsp honey

Juice of 1 lime (about 2 tbsp)

Zest of 1 lime

1 tbsp olive oil (for searing or baking)

Fresh chopped cilantro or parsley (for garnish)

Instructions:

Pan-Seared Method:

Season:

Pat salmon dry and season both sides with salt and pepper.

Make Sauce:

In a small saucepan, melt butter. Add garlic and sauté until fragrant (about 1 min). Stir in honey, lime juice, and zest. Simmer for 1–2 minutes and set aside.

Sear Salmon:

Heat olive oil in a non-stick skillet over medium heat. Sear salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes.

Glaze:

Spoon the warm honey lime garlic butter over the salmon during the last 1–2 minutes of cooking.

Serve:

Garnish with herbs and extra lime wedges.

Oven-Baked Method:

Preheat oven to 400°F (200°C).

Place salmon on a lined baking sheet. Season with salt and pepper.

Drizzle or brush with sauce.

Bake for 12–15 minutes, or until salmon flakes easily with a fork. Broil for 1–2 minutes for a caramelized finish.

Tips for Success:

For even cooking: Let salmon come to room temp for 15 minutes before cooking.

Avoid overcooking: Salmon is done at 135–145°F internal temperature.

Add a spicy twist: Stir in a pinch of chili flakes or cayenne to the sauce.

Pair with: Steamed rice, quinoa, roasted vegetables, or a fresh salad.

❓ Quick Q&A:

Q: Can I use frozen salmon?
A: Yes, just thaw it completely and pat dry before cooking.

Q: What if I don’t have lime?
A: Lemon works well too, though lime offers a brighter, tangier flavor.

Q: Can I make the sauce ahead of time?
A: Absolutely! Refrigerate it for up to 3 days and reheat gently before use.

Q: Can I grill this instead?
A: Yes! Grill over medium-high heat and brush the sauce on in the last few minutes to avoid burning the honey.

Nutrition Information (Per Serving, approx.):

Note: May vary based on salmon size and exact sauce amounts.