This post may contain affiliate links. Please read our disclosure policy.
Looking for an easy way to meet your protein goals and still thrill your taste buds? Say hello to Brown Butter Salmon. With only three main ingredients and about 15 minutes on the clock, you get nutty, caramel notes from browned butter, sweet garlic, and a glossy finish that tastes like a night out.
A Cafe Delites original, this brown butter honey garlic salmon starts with salmon steaks pan fried in browned butter, then kissed under the grill or broiler for about 6 minutes until golden, crispy, and caramelised. The browned butter sinks into every flake, while the honey and garlic create a rich, sticky glaze. If you have been hunting for a weeknight-easy brown butter salmon recipe, this honey brown butter salmon is the one to save.
What Makes This Recipe Work
Brown butter builds deep, nutty flavor in minutes. This Brown Butter Salmon sears in one pan, then finishes under the broiler for a golden, caramelised crust. With only three main ingredients and about 15 minutes, the method is quick, reliable, and easy to clean up.
Honey and garlic reduce into a glossy glaze that clings to the fish, giving crispy edges and a tender, flaky center. The technique works with fillets or steaks, so this brown butter honey garlic salmon fits busy weeknights yet tastes restaurant quality. If you want a brown butter salmon recipe you can count on, this honey brown butter salmon delivers every time.
What Goes Into Brown Butter Salmon
A handful of pantry staples make this Brown Butter Salmon shine. We brown the butter first, then let honey and garlic glaze the fish before a quick broil.
- Salmon Fillets: Four wild caught fillets, about 250 grams each, skin on or off. Thick enough to sear and stay juicy.
- Unsalted Butter: ¼ cup that browns to a nutty, toasty base for the sauce.
- Honey: ¼ cup for gentle sweetness that caramelises under the broiler.
- Garlic: Three cloves, minced, bloomed in the hot brown butter for mellow depth.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Brown Butter Salmon
- Position And Preheat: Set the oven shelf about 8 inches from the heat element. Preheat to broil (grill) while you start the pan.
- Brown The Butter: Melt butter in a cast iron skillet over medium heat. Swirl and cook until the foam settles and it smells nutty.
- Build The Sauce: Pour in honey to dissolve. Add garlic and sauté about 1 minute, then stir in lemon juice to balance the sweetness.
- Sear The Salmon: Add salmon to the skillet, skin side down if using skin. Cook 3 to 4 minutes, basting the tops with the pan butter.
- Season Generously: Sprinkle salt and pepper to taste. Keep basting as the underside turns golden and the edges start to look opaque.
- Add The Citrus: Tuck wedges around the salmon in the skillet. The heat will help them release juice and perfume the sauce.
- Broil To Finish: Transfer the skillet to the oven. Broil 5 to 6 minutes until the tops are charred at the edges and just cooked through.
- Rest And Serve: Let the salmon rest briefly. Drizzle with the brown butter sauce and serve with steamed vegetables, rice, or a crisp salad.
Swap in Crispy Broccoli Parmesan Fritters for a crunchy, cheesy bite that soaks up the honey brown butter without feeling heavy, and add Cilantro Lime Cauliflower Rice for a light, citrusy base that echoes the lemon on the fish and keeps the plate bright. Keep Zucchini (Zettuccine) Carbonara for silky ribbons that mirror the salmon’s rich browned butter vibes while staying lighter than pasta.
Recipe FAQ’s
Both work. Skin-on helps protect the flesh and gets crispy in the pan. If using skinless, be gentle when flipping and baste often so it stays moist.
A light-colored stainless or cast iron skillet lets you see the milk solids turn golden. Nonstick works, but watch closely so the butter does not go from brown to burnt.
Brown the butter first, then add garlic for only 20 to 30 seconds. If it darkens too quickly, pull the pan off heat, stir in honey and lemon, then return to low heat.
Video
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Browned Butter Honey Garlic Salmon
Ingredients
- 1/4 cup butter
- 1/4 cup honey
- 3 cloves garlic, minced*
- 1-2 tablespoons fresh squeezed lemon juice or juice of half a lemon
- 4 fillets wild caught salmon – about 1/2 pound or 250 grams each skin off or on
- 1 large Lemon cut into wedges to serve
- 2 pinches salt to taste
Instructions
- Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia).
- Place butter in a cast iron skillet (or an oven-proof frying pan if you don’t have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
- Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
- Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
- Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
- To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.
Notes
- Pre-heat oven to 410°F (210°C).
- Follow Steps 2-3 as above.
- At Step 4 when adding the fillets into the skillet, transfer to oven to bake for 4 minutes (depending on the size and thickness of your fillets).
- Broil (or grill) for 2 minutes to get nice charred edges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed this recipe with no variations and it was a huge hit with the family, my husband (who prefers beef to fish) finished with a compliment- “Great Dinner!” So I knew the recipe was a keeper with his review. Thanks for sharing!
Hey there. Can I do the same without the oven? On the cooker instead?
Yes
I just tried this and LOVED it! My family were big fans as well. My 1 year old ate her weight in it, ha!
I didn’t have honey so I substituted maple syrup. Thank you for this recipe. It’s now in my rotation!
Wonderful, tasteful, beautiful and classic recipe! Thank you for sharing! My husbands Birthday is tonight and I made it for dinner! Easy peasy and super delish! Thank you for making our night even more special!
Ever tried this with chicken?
No but I will be!
Oh my goodness, it was delicious, not as pretty as yours but it was delicious. Next time I’ll leave it to brown a bit linger.
Hi Karina, just some clarification. You sear the steaks skin-side down for 3-4 minutes and then you….flip & sear them skin-side up before flipping them again and putting them under the broiler? Or do they go under the broiler after the first sear, skin-side up? Your finished photos show them skin-side down and I’m just wondering if I’m missing a step, or if this was just for the benefit of the photos? Thanks in advance, looking forward to trying this!
Hi Renee. Yes exactly what you’re thinking! I hope you like them!
Could this be baked instead of grilled?
Yes definitely Sarah! Grilling is more for the crispy, golden tops but you can bake them until done to your liking 🙂
Planning on trying this recipe tonight..looks fantastic! Do you remove the garlic from the pan as well when you remove half of the browned butter? Just curious how to ensure that the garlic doesn’t burn and create that bitter taste!
Thanks so much!
Hi Lindsey! Yes you can remove the garlic from the pan if you like! I keep mine in as I love the contrast of flavours, but you can remove it 🙂 I hope you like it!
Made this last night for dinner and it was delicious! Thanks for the recipe. 🙂