This Honey Glazed Salmon with Browned Butter Lime Sauce is a perfect balance of sweet, savory, and citrusy flavors. Tender salmon fillets are coated in a rich honey-soy glaze, then finished with a nutty browned butter lime sauce that elevates the dish to restaurant quality—all made easily in your own kitchen.
Why You’ll Love This Recipe
This recipe delivers incredible flavor with minimal effort. The honey and soy sauce create a beautifully caramelized glaze that enhances the natural richness of the salmon. The browned butter lime sauce adds depth, brightness, and a slightly nutty aroma that makes every bite irresistible.
It’s also:
Quick enough for busy weeknights
Elegant enough for entertaining
Packed with protein and healthy fats
Made with simple pantry ingredients
Easy to pair with rice, vegetables, or salad
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 salmon fillets (about 6 oz / 170 g each)
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
For the browned butter lime sauce:
4 tablespoons unsalted butter
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 tablespoon chopped fresh parsley (optional)
Pinch of salt
Directions
Prepare the glaze
In a small bowl, whisk together the honey, soy sauce, minced garlic, olive oil, salt, and black pepper until well combined.
Season the salmon
Pat the salmon fillets dry with paper towels. Place them skin-side down on a plate and brush generously with the honey glaze.
Cook the salmon
Heat a large skillet over medium heat. Lightly grease if needed. Place the salmon fillets skin-side down and cook for 4–5 minutes. Flip carefully and cook another 3–4 minutes, spooning extra glaze over the top as it cooks. The salmon should be opaque and flake easily with a fork.
Make the browned butter lime sauce
In a small saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and develops a nutty aroma (about 3–4 minutes). Remove from heat immediately to prevent burning. Stir in the lime juice, lime zest, and a pinch of salt.
Finish and serve
Drizzle the warm browned butter lime sauce over the cooked salmon. Garnish with chopped parsley if desired. Serve immediately.
Servings and timing
Servings: 4 servings
Preparation time: 10 minutes
Cooking time: 12–15 minutes
Total time: Approximately 25 minutes
Variations
Spicy Version
Add 1/2 teaspoon red pepper flakes or a dash of chili sauce to the honey glaze for a sweet-heat combination.
Oven-Baked Option
Bake the glazed salmon at 400°F (200°C) for 12–15 minutes instead of pan-searing.
Garlic Butter Twist
Increase garlic to 2 teaspoons and add 1 tablespoon butter to the pan while cooking the salmon.
Herb Upgrade
Add fresh thyme or dill to the browned butter sauce for extra depth.
Citrus Swap
Replace lime juice with lemon juice for a slightly different citrus profile.
Storage/Reheating
Storage
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a skillet over low heat until warmed through. You can also microwave in 30-second intervals, covered, to prevent drying out.
Freezing
Cooked salmon can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen salmon?
Yes. Thaw it completely in the refrigerator and pat it dry before cooking.
How do I know when salmon is fully cooked?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I grill this salmon instead?
Yes. Grill over medium heat for about 4–5 minutes per side, brushing with glaze as it cooks.
What sides go well with this dish?
Steamed rice, roasted vegetables, mashed potatoes, or a fresh green salad pair beautifully.
Can I make the sauce ahead of time?
Yes, but reheat it gently to avoid burning the butter again.
Is this recipe gluten-free?
Use gluten-free soy sauce or tamari to make it gluten-free.
Can I use another type of fish?
Yes. This glaze works well with trout or cod, though cooking times may vary.
Why did my butter burn?
Browned butter cooks quickly. Remove it from heat as soon as it turns golden brown and smells nutty.
Can I reduce the sweetness?
Yes. Reduce the honey to 2 tablespoons for a less sweet glaze.
How can I make it dairy-free?
Substitute the butter with a dairy-free plant-based alternative for the sauce.
Conclusion
Honey Glazed Salmon with Browned Butter Lime Sauce is a simple yet impressive dish that brings together sweet, savory, and citrus flavors in perfect harmony. Whether you’re preparing a quick family dinner or hosting guests, this recipe delivers rich taste, beautiful presentation, and satisfying results every time.
Tender salmon fillets glazed with a sweet and savory honey-soy mixture, then finished with a rich browned butter lime sauce for a bright, nutty, restaurant-quality dish made easily at home.
Ingredients
4 salmon fillets (about 6 oz / 170 g each)
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons unsalted butter
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 tablespoon chopped fresh parsley (optional)
Pinch of salt (for sauce)
Instructions
In a small bowl, whisk together honey, soy sauce, olive oil, minced garlic, salt, and black pepper to prepare the glaze.
Pat salmon fillets dry and brush generously with the honey glaze.
Heat a skillet over medium heat. Place salmon skin-side down and cook for 4–5 minutes. Flip carefully and cook an additional 3–4 minutes, spooning extra glaze over the top, until salmon flakes easily and reaches 145°F (63°C).
In a small saucepan, melt butter over medium heat. Cook, stirring frequently, until butter turns golden brown and smells nutty (about 3–4 minutes). Remove from heat immediately.
Stir lime juice, lime zest, and a pinch of salt into the browned butter.
Drizzle the warm browned butter lime sauce over the salmon and garnish with parsley if desired. Serve immediately.
Notes
For a gluten-free version, use gluten-free soy sauce or tamari.
Do not overcook the salmon; it should flake easily with a fork.
Remove browned butter from heat as soon as it turns golden to prevent burning.
