Description
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.
- Store leftovers refrigerated for up to 3 days.
- Reheat gently to avoid drying out the fish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 115 mg
