Honey Lime Garlic Salmon (Print View)

Oven-baked salmon fillets glazed with honey, lime, and garlic butter for quick, flavorful meals.

# Components:

→ 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 fresh 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 fresh cilantro or parsley, chopped

# Method:

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.
03 - In a small bowl, whisk together melted butter, honey, lime juice, minced garlic, salt, and black pepper until fully combined.
04 - Spoon or brush the honey-lime garlic butter mixture generously over salmon fillets, ensuring each is evenly coated.
05 - Top each fillet with lime slices.
06 - Bake for 15 to 20 minutes until salmon flakes easily with a fork and is opaque in the center. Internal temperature should reach 145°F.
07 - Remove from oven. Garnish with chopped cilantro or parsley and serve immediately.

# Expert Advice:

01 -
  • It's ready in under 30 minutes, which means you can pull off restaurant-quality dinner on a random Tuesday without the stress.
  • The honey-lime-garlic combo is so perfectly balanced that even people who usually skip fish will ask for seconds.
  • Your kitchen smells absolutely incredible while it's cooking, and cleanup is basically nonexistent thanks to the foil.
02 -
  • Overcooked salmon is dry salmon, so err on the side of slightly underdone; the carryover heat will finish it as it rests, and it'll stay tender and buttery.
  • Fresh lime juice is absolutely non-negotiable here—bottled lime juice can turn bitter under heat, and that's what ruins the whole balance of the dish.
03 -
  • Use a meat thermometer if you're new to cooking salmon—145°F internal temperature is your golden number, and it removes all the guesswork and anxiety.
  • Keep the butter melted right up until you're ready to brush it on the salmon, because cold butter won't distribute as smoothly and you'll get uneven coating.
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