Honey Lime Glazed Salmon (Printable Version)
Pan-seared salmon in a sweet honey and tangy lime glaze, ready in 25 minutes for a healthy weeknight dinner.
# Ingredient List:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
→ Marinade & Glaze
02 - 3 tablespoons honey
03 - 2 tablespoons freshly squeezed lime juice (about 1 lime)
04 - 1 teaspoon lime zest
05 - 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
06 - 2 tablespoons olive oil, divided
07 - 2 garlic cloves, minced
08 - ½ teaspoon ground black pepper
09 - ¼ teaspoon salt
10 - ¼ teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - 2 tablespoons chopped fresh cilantro or parsley
12 - Lime wedges, for serving
# How to Make It:
01 - In a small bowl, whisk together the honey, lime juice, lime zest, soy sauce, 1 tablespoon of the olive oil, minced garlic, black pepper, salt, and red pepper flakes until well combined.
02 - Pat the salmon fillets dry with paper towels. Season lightly with additional salt and pepper if desired.
03 - Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat until the oil begins to shimmer.
04 - Place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Sear for 3 to 4 minutes until the bottom is golden and the fish releases easily from the pan.
05 - Flip the salmon fillets and pour the honey lime glaze over them. Cook for another 3 to 4 minutes, occasionally spooning the glaze over the top, until the salmon is just cooked through and the glaze has thickened.
06 - Remove the skillet from heat. Transfer the salmon to serving plates, drizzle with any remaining glaze from the pan, and garnish with chopped cilantro and lime wedges.
# Expert Advice:
01 -
- The glaze comes together in about two minutes with pantry staples you probably already have on hand.
- It walks the line between sweet and savory in a way that makes everyone at the table go quiet for a minute.
02 -
- If the glaze starts to darken too fast turn the heat down to medium because sugar burns quickly and there is no coming back from that.
- Salmon is ready when it flakes easily with a fork at its thickest part so trust your eyes and hands over any timer.
03 -
- Take the salmon out of the fridge about fifteen minutes before cooking so it hits the pan at a more even temperature and sears instead of steaming.
- Use a silicone basting spoon to scoop the glaze repeatedly over the fish during the last few minutes for a lacquered finish that looks straight out of a restaurant.