Honey Lime Garlic Salmon (Printer View)

Oven-baked salmon glazed with honey, lime, and garlic butter for a flavorful and easy main dish.

# What you'll need:

→ Salmon

01 - 4 salmon fillets (about 6 oz each), skinless or skin-on as preferred

→ Honey-Lime Garlic Butter Glaze

02 - 4 tablespoons unsalted butter, melted
03 - 1/3 cup honey
04 - 3 tablespoons freshly squeezed lime juice (about 2 limes)
05 - 4 cloves garlic, minced
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish

08 - Lime slices for topping
09 - 2 tablespoons chopped fresh cilantro or parsley

# Method:

01 - Preheat the oven to 400°F. Line a large baking dish or rimmed baking sheet with aluminum foil for easy cleanup.
02 - Pat the salmon fillets dry with paper towels and arrange them in the prepared baking dish.
03 - In a small bowl, whisk together the melted butter, honey, lime juice, minced garlic, salt, and pepper until fully combined.
04 - Spoon or brush the honey-lime garlic butter mixture generously over the salmon fillets, ensuring each fillet is evenly coated.
05 - Top each fillet with a couple of lime slices.
06 - Bake for 15 to 20 minutes, or until the salmon flakes easily with a fork and is opaque in the center. Internal temperature should reach 145°F.
07 - Remove from the oven. Garnish with chopped cilantro or parsley and serve immediately.

# Expert Advice:

01 -
  • The glaze caramelizes into this glossy, restaurant-quality finish that looks far more complicated than it actually is.
  • Salmon cooks so quickly you can genuinely have dinner on the table in under thirty minutes without feeling rushed.
  • The sweet-salty-tart balance makes people eat slower and actually taste their food, which feels like a small kitchen magic trick.
02 -
  • If your salmon fillets are thick, they'll take closer to 20 minutes; thin ones might be done in 12, so check early rather than late—overcooked salmon becomes dry and sad.
  • Squeeze your lime juice right before making the glaze; if it sits in the bowl with the honey too long, it can taste oddly bitter.
03 -
  • If you want extra caramelization, broil the salmon for the last 2 minutes of baking, but watch it like a hawk because it can go from beautiful to burnt in seconds.
  • Make sure your garlic is minced small, not chopped chunky—the difference in how it distributes through the glaze is genuinely noticeable.
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