This Honey Salmon with Browned Butter Lime Sauce is the best salmon I’ve ever had, and that includes restaurants. It’s SO easy: pan sear the salmon in a bit of honey, then blend up a simple sauce with lime and brown butter. It’s seriously amazing!
I can’t believe I used to think I didn’t like salmon. Sometimes you look back at how you used to be and are like really? You were that lame? I wonder what I’m doing now that my future Karen-self is going to scoff at. I went through a phase when I was 12 or 13 where I wore the same fisherman’s hat. All day. Every day. I also used to wear a scrunchie on my upper arm during that same period. Why, why? And I used to hate it when people touched my neck. What? And let’s not even get me started on some of the bands I liked in high school.
And to top it all off, I hated all things seafood. Now, I’m still not super into clams and oysters and lobster and alien-spiny-looking seafood, but fish? Fish and I are friends.
Just look at this beauty. It’s such a shame that I forgot to sprinkle the lime zest on for these photos. Not only does it look pretty, but the zest really adds flavor. Not that the Browned Butter Lime Sauce needs any more flavor. It’s already so beautiful. I just want to sing you a browned butter lime song. (But I won’t, because I think that’s something future, way-cooler-than-me-Karen would think was lame. (This is where you all chime, “Dang Karen. Thinkin ahead. Check you out.”)
Eric licked his plate after he ate this. That’s how freaking good this sauce is. I made the whole meal in less than a half hour. If you want to feel like you are eating fancy restaurant food on a weeknight, this is the recipe for you!
Honey Salmon with Browned Butter Lime Sauce
- 4 6-oz fillets salmon , rested at room temperature 20 minutes
- salt and pepper to taste
- 8 teaspoons flour, divided
- 2 tablespoons honey, divided
- 2 limes, zested
- 2 tablespoons extra virgin olive oil
Browned Butter Lime Sauce
- 6 tablespoons salted butter
- 3 tablespoons fresh lime juice
- 1 clove garlic
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Make the sauce first: Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned nice and brown. Get out your blender. Remove butter from heat and pour it immediately into the blender (you want it to stop cooking). Add the lime juice, garlic, and salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well combined. Set aside.
- Pat both sides of the salmon dry. Line the fillets up on a large cutting board and salt and pepper the top sides. Sprinkle the tops with flour, about 1 teaspoon per fillet, or just eyeball it. Then drizzle with honey, about 3/4 teaspoon per fillet (again, just eyeball it).
- Heat 1 tablespoon of olive oil over medium heat in the largest skillet that you have, and swirl to coat. When the oil shimmers, add the fillets, flour side down. Don't crowd them! You don't want them to steam each other. If you don't have a big enough pan, do it in batches or use two pans.
- Set a timer for about 3 minutes. Meanwhile, treat the other side of the salmon that is now facing up: salt and pepper, flour, then honey. Flip the salmon when it is nice and brown. It should take 3-5 minutes per side, depending on the thickness of your salmon.
- Plate salmon immediately. Blend the browned butter sauce one more time, since it has probably separated by now, and drizzle each fillet with 1 or 2 tablespoons sauce. Sprinkle with lime zest. Enjoy!
This salmon was delicious – I wasn’t sure of the combo, but it turned out really well. I substituted the lime for lemon juice, as that’s what I had on hand. My husband commented several times on how good and flavorful it was. Definitely making again!
I’m so happy you enjoyed it Audra! Good sub using lemon. Thanks so much for coming back to leave a review!
Reynolds had a big seafood event (as much as fresh seafood can be an event in March in Montana) and I bought a salmon fillet so I could make this for dinner. Chip was not too excited when he saw it laying on the counter before I cooked it. But after, he mentioned several times how much he enjoyed it. Man, I could have eaten all 4 pieces myself. The sauce was fabulous on the rice, also. Thanks for this terrific recipe Karen!
Sounds like a great recipe. Especially the sauce!
I might try it with Salmon steaks. I’m not a big fan of sweet/honey so I might marinate the steaks in soy/tamari instead.
A sprinkle of black pepper on both sides and she’s good to go for a saute in my skillet.
That’s such a good idea Rene! Let me know if you try the other marinade and tell me if you like it :)
I am so happy you and fish are friends now….this combination sounds sooo good. reminds me that I need to eat more salmon. love your photos!
Yes, you do need to eat more salmon. I tell myself this on a regular basis. I feel like I have a lot of makeup work to do since I thought I didn’t like it for so long. Make this! Tell me if you like it! Thanks for the comment :)
Love the idea of honey salmon, such a unique twist! I gotta try this!
Thanks Pamela! You seriously need to. Life. Changing.
Do you use salmon filets with or without the skin? This looks wonderful, and we have some salmon in the freezer that I plan on thawing and using tomorrow.
Oh, and I totally remember the neck thing. It made me laugh.
With skin or without skin is just fine. The skin gets nice and crispy. If you want to peel it off you can, but it is really good. I hope you make this and love it!! Oh and I know, the neck thing. So weird!
I’m not a big seafood lover… not even sure future Laura will change that. My husband loves it though. Whenever I have to travel without him he makes something… totally going to save this recipe for him :)
I have more faith in future Laura. In the meantime, definitely pass this on to your husband! Thanks for the comment :)