Honey Lime Garlic Butter Baked Salmon Recipe

Ash Tyrrell

Honey Lime Garlic Butter Baked Salmon Recipe

I just baked this Honey Lime Garlic Butter Salmon and wow—it turned out gorgeous. The outside caramelized lightly, while the inside stayed moist and flaky. I love how easy it was to throw together, yet it tastes like something from a fancy restaurant.

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Prep Time 15

Cook Time 20

Servings: 6

Ingredients Method Notes

Ingredients

4 salmon fillets about 6 ounces each — fresh fillets work best; avoid fish that smells “off.”
Salt and pepper to taste — basic seasoning; helps bring out the natural salmon flavor.
4 tablespoons unsalted butter melted — unsalted lets you adjust salt; melted butter helps coat the salmon evenly.
4 cloves garlic minced — fresh garlic gives better aroma and flavor than powder.
2 tablespoons honey — balances the tartness of lime with sweetness.
1 tablespoon lime juice — fresh squeezed is brighter; bottled works only if that’s all you have.
Zest of 1 lime — adds extra citrus fragrance and flavor.
2 tablespoons freshly chopped parsley for garnish — fresh herbs at the end bring freshness and color.
Lime wedges for serving — extra citrus on the side lets each person add brightness.

Method

I first preheat my oven to 375°F (about 190°C). While it heats, I line a baking sheet with foil or parchment paper for easy cleanup. Then I season the salmon fillets with salt and pepper and place them skin-side down on the baking sheet.
Next, I melt the butter in a small bowl. Into it, I stir in minced garlic, honey, lime juice, and lime zest. I whisk gently until it’s blended, making sure the garlic is evenly distributed but not burnt. This is the flavor base—the sauce that will coat the salmon.
I spoon or drizzle the honey-lime garlic butter over each salmon fillet, making sure they’re well coated. Then I bake for about 15-18 minutes, until the salmon flakes easily with a fork. For a golden, slightly caramelized top, I switch the heat to broil for the last 2-3 minutes, watching closely so nothing burns. Once done, I garnish with freshly chopped parsley and lime wedges before serving.

Notes

Let the salmon sit out for 10-15 minutes before baking so it’s not cold—it cooks more evenly that way.
Use the broil step at the end I mentioned—just a few minutes makes the top caramelize beautifully, giving texture contrast.
Always taste the sauce before drizzling—sometimes I adjust salt or add a drop more lime if I want extra brightness.
Don’t overcook: when the salmon flakes but still feels moist in the center, that’s ideal.
If you want a richer flavor, marinate the salmon for 10-15 minutes in the sauce before baking (but not necessary).