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Honey Lime Garlic Butter Salmon is ready in under 30 MINUTES! Caramelized on the outside and falling apart tender on the inside…. your new favourite salmon recipe is here!
Honey Garlic Butter Salmon is without a doubt one of our favourite salmon recipes, and one of the most popular and loved recipe on our site. Swapping out lemon juice in that recipe for lime juice in this Honey Lime Garlic Butter Salmon — absolutely delicious.
SALMON IN FOIL
Readers write in all the time asking about ingredient substitutions in just about every single recipe we post. After this Honey Garlic Butter Salmon blew up everywhere, I’ve received so many questions about substituting lemon juice out for lime juice that I had to try it out for myself.
Not one to back down from testing out your favourite flavour combination, this one has been a long time coming!
HOW TO COOK SALMON
Whether you love lemon garlic or honey lemon, or all of those flavours combined on your seafood, I can guarantee you will love lime (Chili Lime Salmon anyone?). It’s slightly sweeter and less acidic than lemon, which requires more of it added to the fish compared to lemon juice (to balance out the sweetness of the honey), while also adding LESS honey to compliment that lime juice. Also, the addition of garlic butter cuts through and enhances the flavours in the entire fillet. You will love this one!
WATCH US MAKE Honey Lime Garlic Butter Salmon RIGHT HERE!
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Honey Lime Garlic Butter Salmon
Ingredients
- 1/3 cup unsalted butter
- 1/4 cup honey
- 4 cloves garlic large, crushed
- 2 limes juiced
- 2 1/2 pound side of salmon 1.2 kg
- sea salt to taste
- cracked pepper to taste, optional
- lime slices to serve
- 1/4 cup fresh chopped parsley divided
Instructions
- Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking sheet with a large piece of foil, or 2 long pieces of foil over lapping each other lengthways if your salmon is wide.
- In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lime juice, and whisk until the honey has melted through the butter and the mixture is well combined.
- Place the salmon onto lined baking sheet. Evenly pour the honey-lime mixture over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons), cracked pepper, and 2 tablespoons of parsley. Fold the sides of the foil up beside the salmon to keep the sauce under the fillet.
- Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Then, change oven setting to broil (or grill) for 2-3 minutes on medium heat to caramelise the top. Garnish with remaining parsley and serve immediately with fresh lime slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! We used dried parsley and it was great. We didn’t add the butter mixture on top of the fish when serving it – the fish was super moist on its own. Next time I make this, I want to substitute the butter for olive oil (because I’m trying to work on my cholesterol). This was just such a wonderful recipe and break from lemon! The lime really neutralizes and brings out sweeter flavors of the salmon. Thank you so much for sharing this recipe with us all! ❤️
I seldom eat Salmon but last winter I caught a Coho and my wife loves salmon.
Tried this recipe on the Coho and even I loved it.
It seems a great recipe for pork tenderloin.
Will try it.
I thought the lime might separate the butter if left too long so I mixed it just before the oven was to temp.
My go to choice for salmon ! Super good !
This is DELICIOUS and easy to make! My family LOVED it!
Garlic can turn blue or greenish looking when it comes into contact with something acidic — chemical reaction with the lime juice
Wow. What a phenomenal and easy recipe ! I love this. Will totally be on repeat in our house! Served with white rice and some roasted broccoli. Delicious.
Our new favorite salmon recipe! We have been cooking this weekly now. I am wondering if anyone has tried substituting the butter with olive oil.
Made this for dinner & my garlic turned blue. So perplexing. Any clues on how to prevent this? It was still tasty & amazing. .
Well, this was totally delicious. Made some adjustments (not changes) based on what I had and it was still great.
Had ONE lime so not sure if it was going to be limey enough so grated in the lime zest. Made the full amount of sauce even though we had less than a pound for 2 people – lots of sauce was perfect. Made the sauce in advance and it congealed before I put it on the salmon which was perfect because it stayed on top. Didn’t have unsalted butter so used salted and omitted the salt. Only had dried parsley flakes.
I set the oven to 400 then to broil and broiled the fish FIRST because I needed the oven to heat the bread – the slow cooking after broiling really did the trick.
We literally licked the pan clean – dipped our bread into it and husband proclaimed it to be a definite keeper. High praise.
Really, this was excellent.