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!
Honey Lime Garlic Butter Salmon
Ingredients
- ⅓ cup unsalted butter
- ¼ cup honey
- 4 cloves garlic large, crushed
- 2 limes juiced
- 2 ½ pound side of salmon 1.2 kg
- sea salt to taste
- cracked pepper to taste, optional
- lime slices to serve
- ¼ 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.
Kat says
i love this & make it alllll the time. i am wondering though, how does it only have 11 cabs when 1tbs of honey has 17. not complaining, just confused & since i have gone back to low carb eating i’m trying to figure out how i can still eat this.
Liz says
Five stars!
Liz says
I have made this recipe two weekends in a row. I cook it on the grill in a foil pack.
My family loves it! Two thumbs up.
Aiala says
Can i replace the Butter ?
Karina says
Yes, of course!
Bobbi says
I would like to try this on the grill. Could you give me instructions.
Karina says
Yes! That is a great idea! I would foil it and place it on the grill for 12-15 minutes or until it is cooked. You will want to flip it half way. Thanks so much for choosing one of my recipes! XO
Penny says
I’ve never cooked or ate salmon does the skin need to be removed prior to cooking?
Karina says
Most salmon will come with the skin already off. With this recipe the skin will be removed ahead of time. It won’t hurt you or the fish to have the skin still on, it may just take a bit longer after it is cooked to remove the skin. Hope that helps and you are able to try this!! It is one of my favorites!!
Kat says
just made this & the glaze just seemed to slide off not really cook into a glaze at all. it tasted really good. i think i’ll play around with glaze to thicken it so maybe it’ll stick to the salmon & stay on next time.
Annie MacLeod says
This is my new fave salmon recipe – it’s soooo good!!
Wifey With a Knifey says
I made this sous vide at 118′ for 45 minuted from frozen fillets, then seared high heat each side in the juices and olive oil. Simply amazing! Thank you for this great recipe. Will definitely make again 😀
Arsinoe Ferry says
I want to try this tonight but don’t have fresh parsley. Would you suggest using dry or something else? Thank you!
Karina says
Dry is fine Arsinoe!