Description
This honey lime glazed salmon is quick and flavorful, perfect for any weeknight dinner.
Ingredients
Scale
- 3 tablespoons salted butter (melted; unsalted butter may be substituted and add 1/2 teaspoon salt, or to taste)
- 1/3 cup hot honey (or make your own; see blog post for how to make it)
- 3 tablespoons lime juice (or to taste; from about 1 large or 2 small limes)
- 2 tablespoons soy sauce (reduced sodium soy sauce may be substituted)
- 2 cloves garlic (finely minced)
- 1 tablespoon olive oil
- 4 salmon filets
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- ½ to 1 teaspoon smoked paprika (or to taste; regular paprika may be substituted)
- ½ teaspoon chili powder (or to taste)
- ½ teaspoon garlic powder (or to taste)
- Optional garnishes: Lime wedges, extra red pepper flakes, fresh herbs such as parsley, cilantro, or basil (as desired)
Instructions
- To a medium, microwave-safe bowl, add the butter and heat on high for about 30 seconds to melt it. Then add the hot honey, lime juice, soy sauce, garlic, and whisk to combine. Set aside until Step 4.
- To a large skillet, add the oil, salmon filets with the skin-side down (if there’s skin), and evenly season them with salt, pepper, smoked paprika, chili powder, and garlic powder. Tip – I just eyeball the seasonings to make it easier.
- Cook over medium-high heat for about 3-4 minutes, or until the underside of the salmon is browned and you can see it’s cooked about halfway up.
- Flip the salmon over, evenly pour the glaze/sauce over the salmon pieces, and baste the salmon with the sauce the entire time the second side cooks, about 3 minutes, or as desired. Remove it from the skillet and set it aside on a serving platter when it’s done.
- Tip – To baste, you’ll want to use a small spoon to spoon the sauce over the top of all the salmon pieces. This hot liquid will help the salmon cook and keep it hydrated and moist.
- Cooking Tips – The second side of salmon usually cooks quicker than the first side so keep that in mind. If in doubt, undercook rather than overcook it since it’ll continue to cook even after you remove it from the skillet. The flesh changes from translucent to opaque (light pink) and flakes easily with a fork, while still appearing moist in the center, and the interior temp is between 125-135F. The salmon shown in the photos is closer to 125F.
- Optionally garnish as desired with lime wedges, red pepper flakes, fresh herbs, etc.
- Serve with coconut rice, Spanish rice, mashed potatoes, roasted veggies, or as desired. Tip – Make sure to enjoy and use up every drop of the glaze/sauce that’s in the skillet because it’s so good and flavorful!
Notes
- Use fresh ingredients for the best flavor.
- Adjust seasoning to taste.
- Keep an eye on the cooking times to avoid overcooking the salmon.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 filet
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 85mg