Garlic Lime Glazed Salmon (Printable Version)
Pan-seared salmon finished with a sticky garlic-lime glaze and fresh cilantro for a bright, 25-minute meal.
# Ingredient List:
→ Salmon
01 - 4 salmon fillets (6 oz each), skin on or off
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Garlic Lime Glaze
05 - 3 tablespoons honey
06 - 2 tablespoons fresh lime juice (about 1 lime)
07 - 1 tablespoon low-sodium soy sauce or tamari
08 - 3 cloves garlic, minced
09 - 1 teaspoon lime zest
10 - 1/4 teaspoon crushed red pepper flakes
→ Garnish
11 - 2 tablespoons fresh cilantro or parsley, chopped
12 - Lime wedges
# How to Make It:
01 - Pat salmon fillets dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
02 - In a small bowl, whisk together the honey, fresh lime juice, soy sauce (or tamari), minced garlic, lime zest, and crushed red pepper flakes until well combined. Set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down (if applicable) and sear for 3 to 4 minutes until the bottoms develop a golden crust and release easily from the pan.
04 - Carefully flip each salmon fillet and cook for an additional 2 minutes on the other side.
05 - Reduce heat to medium and pour the garlic lime glaze over the salmon. Continuously spoon the bubbling sauce over the fillets for 2 to 3 minutes until the salmon cooks through and the glaze thickens to a sticky, glossy finish.
06 - Remove the skillet from heat. Sprinkle chopped cilantro or parsley over the salmon and serve immediately with fresh lime wedges alongside steamed rice, quinoa, or roasted vegetables.
# Expert Advice:
01 -
- The glaze caramelizes into a glossy coating that makes the salmon taste like it came from a restaurant.
- Everything cooks in one skillet which means cleanup is almost nothing.
02 -
- If the glaze starts to darken too fast slide the pan off the burner for a few seconds because honey burns quickly and there is no rescuing it once it goes.
- Broiling for one to two minutes at the end creates an incredible caramelized top but watch it every second.
03 -
- Zest your lime before juicing it because trying to zest a squeezed lime half is a frustrating exercise in futility.
- The salmon is done when it flakes easily with a fork but still has a hint of translucence in the very center.