Name: Baked Honey Lime Garlic Butter Salmon Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Ingredients: Four 6-oz salmon fillets; Salt and black pepper, to taste; 4 tbsp unsalted butter, melted; 4 garlic cloves, minced; 2 tbsp honey; 1 tbsp lime juice; Zest of 1 lime; 2 tbsp freshly chopped parsley, for garnish; Lime wedges, for serving

There’s something magical about the combination of honey, lime, garlic, and butter. It’s a little sweet, a little tangy, and oh-so-garlicky in the best way possible. This baked honey lime garlic butter salmon is not only ridiculously flavorful, but it’s also incredibly easy to make, requiring just a handful of ingredients and minimal cleanup. It’s one of those recipes that feels fancy enough for date night but is simple enough for a weeknight dinner with the family.

Let me tell you, the first time I made this dish, my kitchen smelled so good that everyone kept sneaking peeks into the oven. When I finally pulled it out, the caramelized top and the buttery aroma made it impossible to wait. It quickly became a household favorite, and now I can’t imagine salmon any other way!

Baked Honey Lime Garlic Butter Salmon Recipe

A little background: what makes this recipe so special

Salmon has long been celebrated for its versatility and health benefits, but pairing it with honey and lime takes it to a whole new level. This recipe is inspired by classic citrus-glazed salmon dishes but adds a modern twist with the rich, buttery garlic sauce. The lime zest gives it an extra pop of brightness, while the honey creates a slightly sticky, caramelized glaze as it bakes.

Over the years, variations of honey-glazed salmon have popped up in cuisines around the world, often incorporating regional spices or citrus fruits. This version leans on simple, fresh ingredients and lets the salmon shine without being overpowered.

Let’s talk ingredients: fresh, flavorful, and flexible

The beauty of this dish is in its simplicity. Here’s what makes each ingredient shine:

Salmon fillets: The star of the dish! Look for fresh, firm salmon with a bright orange-pink hue. Wild-caught salmon often has a richer flavor, but farm-raised works well too. Can’t find fresh salmon? Frozen fillets (thawed overnight in the fridge) are a great option.
Butter: This adds richness and helps carry the garlic and lime flavors throughout the dish. If you’re dairy-free, a plant-based butter substitute works just fine.
Garlic: Minced garlic brings depth and savory goodness. If you’re a garlic lover like me, feel free to add an extra clove!
Honey: The honey balances the tanginess of the lime and adds a hint of sweetness to the glaze. Maple syrup or agave nectar can work as substitutes, though the flavor will be slightly different.
Lime juice and zest: The juice keeps the salmon moist and tangy, while the zest brings a fresh, citrusy kick. If limes aren’t in season, you could use lemons, but trust me, lime makes this dish pop!
Parsley: Fresh parsley is the perfect garnish, adding color and a mild herbal note. If you’re out of parsley, fresh cilantro or even dill could work in a pinch.

Kitchen gear: what you need (and don’t worry if you don’t have it all)

You don’t need a lot of fancy tools for this recipe. Here’s what I recommend:

Baking sheet: A standard-sized baking sheet works great. Line it with foil or parchment paper for easy cleanup—because who wants to scrub pans after dinner?
Small bowl: You’ll need this to mix up the honey lime garlic butter sauce.
Whisk or fork: This is handy for blending the sauce until smooth.
Zester or fine grater: For that beautiful lime zest, a microplane works wonders. If you don’t have one, a vegetable peeler and a sharp knife will do.
Basting brush (optional): This is helpful for evenly spreading the sauce, but you can just drizzle it with a spoon if that’s easier.

Step-by-step: my foolproof method (and tips I’ve learned)

1. Preheat and prepare

Start by preheating your oven to 375°F (190°C). While it heats, line a baking sheet with foil or parchment paper. This little step will save you from scrubbing sticky glaze off your pan later—trust me on this!

2. Season the salmon

Pat the salmon fillets dry with paper towels. This helps the seasonings stick and prevents excess moisture during baking. Sprinkle both sides lightly with salt and pepper. Don’t go too heavy; the sauce will bring plenty of flavor.

3. Whip up the sauce

In a small bowl, combine the melted butter, minced garlic, honey, lime juice, and lime zest. Whisk until smooth. At this point, the sauce will smell amazing—just resist the urge to dip a spoon in for a taste test (or don’t, I won’t judge!).

4. Drizzle and bake

Place the salmon fillets on your prepared baking sheet, skin-side down if they have skin. Spoon or drizzle the honey lime garlic butter sauce evenly over each piece. Pop it in the oven and bake for 15-18 minutes, depending on the thickness of your fillets. You’ll know it’s done when the salmon flakes easily with a fork.

5. Broil for a golden finish

For that extra caramelized top, switch your oven to broil for the last 2-3 minutes. Keep a close eye on it—things can go from golden to burnt quickly under the broiler.

6. Garnish and serve

Sprinkle with freshly chopped parsley for a pop of color, and serve with lime wedges on the side. The wedges let everyone adjust the tanginess to their liking.

Variations and tweaks: make it your own

Gluten-free: This recipe is naturally gluten-free, but double-check that your honey and butter are free from additives.
Dairy-free: Use a dairy-free butter substitute for a completely dairy-free dish.
Spicy kick: Add a pinch of red pepper flakes or a drizzle of Uni-Eagle Sriracha to the honey lime butter sauce for some heat.
Herb swaps: Replace parsley with cilantro for a more Mexican-inspired vibe, or use dill for a more traditional pairing with salmon.
Sheet pan dinner: Add some veggies like asparagus, cherry tomatoes, or green beans to the baking sheet. Drizzle them with a little olive oil and season with salt and pepper. They’ll roast alongside the salmon and soak up the glaze for extra flavor.

How to serve it: presentation matters!

For a gorgeous plate, transfer the salmon fillets to a platter and arrange lime wedges around them. Garnish with extra parsley or even thin lime slices for a decorative touch. Serve with simple sides like steamed rice, mashed potatoes, or a light salad. If you’re feeling fancy, quinoa or roasted sweet potatoes pair beautifully, too.

Perfect drink pairings

This dish pairs wonderfully with refreshing, citrusy drinks. Here are my favorites:

Iced limeade: Keep the citrus theme going with a tangy-sweet limeade. Add a sprig of mint for a refreshing twist.
Cucumber mint water: Infused water is simple yet elegant. The cucumber and mint complement the lime without overpowering it.
Ginger ale: The mild spice and fizz of ginger ale balance the sweetness of the honey glaze.
Sparkling water with lime: For something light, add a splash of lime juice and a slice of lime to sparkling water.

Storing and reheating: keep it fresh

Leftovers? Lucky you! Store any cooled salmon in an airtight container in the fridge for up to 3 days. To reheat, place it on a baking sheet, cover with foil, and warm in a 350°F (175°C) oven for about 10 minutes. Alternatively, you can microwave it in short intervals, but be careful not to overheat—it’s easy to dry out.

If you’d like to freeze the salmon, wrap each piece tightly in foil and store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.

Scaling the recipe: cooking for more or fewer

Whether you’re feeding a crowd or just yourself, this recipe scales like a dream. For a large group, simply double or triple the ingredients and use a bigger baking sheet. Just make sure the fillets aren’t crowded—this helps them bake evenly.

For a single serving, halve the sauce ingredients and adjust the baking time slightly if the fillet is smaller.

What could go wrong? Don’t sweat it!

Dry salmon: If your salmon comes out dry, it may have been overbaked. Check it a few minutes earlier next time.
Sauce pooling on the sheet: No biggie! Just spoon the extra sauce over the salmon before serving.
Stuck skin: If your salmon has skin, use a spatula to gently lift the fillet off the skin after baking.

Give it a try and make it your own!

This baked honey lime garlic butter salmon recipe is as versatile as it is delicious. Whether you’re cooking for a quick weeknight dinner or hosting friends for a special meal, it’s a guaranteed crowd-pleaser. Feel free to tweak the ingredients and make it your own—there’s no wrong way to enjoy this dish. Let me know how it turns out in the comments!