Honey Lime Garlic Salmon (Printable)

Oven-baked salmon fillets glazed with a sweet and tangy honey-lime garlic butter.

# What You Need:

→ Salmon

01 - 4 salmon fillets (6 oz 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 fresh cilantro or parsley, chopped

# How-To Steps:

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 each salmon fillet, ensuring even coating.
05 - Top each fillet with two to three 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 -
  • The glaze does all the heavy lifting—sweet, tart, and garlicky all at once, so you're never worried about the salmon tasting plain.
  • It's genuinely done in under thirty minutes, which means you can have an elegant dinner on the table faster than takeout arrives.
  • Leftovers taste incredible cold the next day, making this the rare dish that's almost better as a second encounter.
02 -
  • Don't skip drying the salmon—even a light pat makes the difference between a glaze that clings and one that slides off.
  • Fresh lime juice is non-negotiable; bottled juice will make the glaze taste hollow and flat.
  • Watch the oven time carefully at the end of baking; salmon goes from perfect to dry in about two minutes, so set a timer.
03 -
  • Brush the glaze on halfway through baking if you want extra caramelization without the risk of burning it on top.
  • If you have a meat thermometer, use it—internal temperature of 145°F is foolproof and takes the guesswork out of doneness.
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