Honey Lime Garlic Salmon (Print)

Oven-baked salmon with honey, lime, and garlic butter glaze delivers a quick, flavorful, and elegant main dish.

# Ingredients:

→ Salmon

01 - 4 salmon fillets (6 ounces each), skinless or skin-on

→ Honey-Lime Garlic Butter Glaze

02 - 4 tablespoons unsalted butter, melted
03 - 1/3 cup honey
04 - 3 tablespoons freshly squeezed lime juice
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

# Directions:

01 - Preheat oven to 400°F. Line a large baking dish or rimmed baking sheet with aluminum foil for easy cleanup.
02 - Pat salmon fillets dry with paper towels and arrange them in the prepared baking dish in a single layer.
03 - In a small bowl, whisk together 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 salmon fillets, ensuring even coating on each piece.
05 - Top each fillet with a couple of lime slices.
06 - Bake for 15 to 20 minutes, until salmon flakes easily with a fork and is opaque in the center, with internal temperature reaching 145°F.
07 - Remove from oven, garnish with chopped cilantro or parsley, and serve immediately.

# Expert Tips:

01 -
  • It tastes like you've been cooking for hours when you've actually been in the kitchen for half that time.
  • The honey-lime glaze strikes that rare balance between sweet and tangy without ever feeling confused about what it wants to be.
  • Your kitchen will smell so good that guests will arrive thinking you're a food person, even if this is your first time making salmon.
02 -
  • Don't skip the step of drying the salmon—I learned this the hard way when I rushed and ended up with glaze that wouldn't cling properly.
  • If you love caramelization, broil for the last two minutes, but watch like a hawk because the line between gorgeous and burnt is surprisingly thin.
  • Leftovers are genuinely delicious cold the next day, which is a secret weapon for lunch the following afternoon.
03 -
  • Use a meat thermometer if you have one—the internal temperature of 145°F is the sweet spot where salmon is cooked through but still tender and moist.
  • If your salmon fillets are very thick, loosely tent them with foil for the first ten minutes, then uncover so the glaze can caramelize slightly.
  • Always bring salmon to room temperature for about five minutes before baking; it cooks more evenly this way.
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