If you love simple yet stunning seafood dinners, Baked Honey Lime Garlic Butter Salmon is about to become your new go-to recipe. Imagine a thick, juicy salmon fillet, bathed in melted butter, infused with a kiss of zesty lime, sweetened with golden honey, and spiked with fragrant garlic. As it bakes, the fish caramelizes on top while remaining fork-tender inside, capturing all the brightness and comfort of fresh ingredients in every bite.

This salmon is a one-pan wonder—perfect for both quick weeknight meals and impressive dinner parties. The sweet and savory glaze forms a sticky, golden crust that pairs beautifully with roasted veggies, grain salads, or mashed potatoes, depending on your mood. Plus, it’s simple to assemble, easy to customize, and guaranteed to draw rave reviews every time it hits the table.

Whether you’re a seasoned cook or a seafood beginner, this baked salmon recipe delivers flavor, nutrition, and satisfaction. The combination of honey, lime, garlic, and butter is a classic crowd-pleaser that complements salmon’s natural richness without overpowering its delicate flavor.

Ingredients

2 to 2.5 lb fresh salmon fillet, skinless or skin-on
1/3 cup unsalted butter, melted
1/4 cup honey
4 cloves garlic, finely minced or crushed
Juice of 2 limes
2 teaspoons lime zest
Sea salt and black pepper, to taste
1/4 cup chopped fresh parsley (divided)
Lime slices, for garnish

Ingredient Substitutions

Butter alternatives: Use olive oil for part or all of the butter for a lighter glaze.
Sweetener swaps: Maple syrup works as a substitute for honey if you want a deeper flavor.
Herbs: Cilantro or basil makes a fresh, vibrant alternative to parsley.
Spicy kick: Add a pinch of red pepper flakes for heat, or use sriracha for a modern twist.
Citrus variations: Lemon or orange juice/zest work equally well if you’re out of lime.

Step-by-Step Instructions

1. Preheat Your Oven and Prep the Pan

Set your oven to 375°F (190°C). Cover a large baking sheet or roasting pan with parchment paper or foil—this prevents sticking and ensures an easy clean-up.

2. Make the Honey Lime Garlic Butter Sauce

In a small saucepan over low heat, melt the butter. Add honey, garlic, lime juice, and lime zest, whisking until everything is well blended and the mixture is fragrant. This sauce acts as a glaze and keeps the fish super moist throughout baking.

3. Arrange the Salmon

Pat the salmon fillet dry with paper towels. Place it skin-side down on your prepared baking sheet. Season generously with sea salt and black pepper. Pour the honey lime garlic butter sauce evenly over the salmon, coating it thoroughly. Sprinkle with half the fresh parsley, reserving the rest for garnish.

4. Bake the Salmon

Fold up the edges of the foil to keep the sauce close to the fish. Slide the tray into the oven and bake for 15–18 minutes (slightly less for thinner fillets, a bit more for thicker ones). Salmon cooks quickly—aim for it to be opaque and just flaking apart when pierced with a fork.

5. Broil for a Caramelized Top

Switch your oven to the broil setting for 2–3 minutes at the end. Keep a close eye—the honey and butter can brown fast. This step gives your salmon an irresistible, caramelized finish.

6. Garnish and Serve

Remove from oven. Sprinkle with remaining parsley and arrange lime slices on top for fresh flavor and color. Serve hot and enjoy!

Expert Cooking Tips

Start with fresh fish: Wild-caught salmon offers superior texture and taste. If using frozen, thaw overnight in the fridge and pat very dry before baking.
Don’t overcook: Salmon dries out quickly. Just-cooked to medium (opaque and easily flaked with a fork) is ideal.
Broil for a golden finish: That quick broil caramelizes the honey glaze and adds a beautiful crust.
Marinate for deeper flavor: For extra flavor, let salmon sit in the sauce for 15–30 minutes before baking.
Serving size: Allow 6–8 ounces of salmon per person for generous portions.

Variations

Citrus Change-Up: Try lemon or orange instead of lime for a new flavor profile.
Make It Spicy: Whisk 1/4 teaspoon chili flakes into the garlic butter.
Herb Forward: Add chopped dill, basil, or chives to the sauce or finish.
Sheet Pan Meal: Add broccoli, asparagus, or sliced bell peppers to the baking tray for a full meal.
Individual Fillets: Portion salmon before cooking and bake as single servings—adjust time down by 2–4 minutes.

Serving Suggestions

Serve atop a bed of fluffy rice, fragrant quinoa, or buttery mashed potatoes.
Pair with roasted vegetables—try Brussels sprouts, carrots, or green beans for seasonal vibrance.
A crisp green salad with avocado, cucumber, and cherry tomatoes is a perfect light side.
For elegant presentation, sprinkle with toasted sesame seeds, pomegranate arils, or microgreens.
Wine pairing: Sauvignon Blanc or Pinot Grigio accentuate the citrusy notes.

Storage & Meal Prep Tips

Refrigeration: Store leftover salmon in an airtight container up to 2 days. For best texture, avoid reheating more than once.
Reheating: Warm gently, covered, in a 300°F (150°C) oven for 8–10 minutes or in the microwave in short bursts. Avoid overcooking.
Cold leftovers: Flake salmon into salads, grain bowls, or wraps for a fresh meal the next day.
Freezer: Freeze cooked, cooled salmon for up to 2 months, tightly wrapped. Thaw overnight and reheat gently.
Make ahead: Prepare sauce and keep refrigerated up to two days in advance for quick assembly.

Nutrition Information (Per Serving)

Calories: 320
Protein: 30g
Carbohydrates: 11g
Fat: 17g
Sodium: 135mg
Sugar: 9g
Vitamin C: 12% Daily Value

Frequently Asked Questions

Can I use frozen salmon?

Absolutely. Thaw it overnight and blot dry for best texture.

Should I bake with parchment or foil?

Both work; foil helps keep the glaze near the fish for maximum flavor.

Can I substitute another type of fish?

Yes—cod, halibut, or trout work beautifully with this glaze.

How long should I bake smaller fillets?

Check doneness at 10–12 minutes; thinner fillets cook more quickly.

Can I grill instead of bake?

Yes! Wrap salmon in foil and grill over medium for 10–15 minutes.

Is this recipe suitable for meal prep?

Definitely. Refrigerate leftovers or assemble sauce ahead for quick cooking.

What veggies are best for a sheet pan meal?

Broccoli, asparagus, zucchini, and carrots roast well alongside salmon.

Can I make this recipe dairy-free?

Yes, swap butter for olive oil and skip honey if needed (use maple syrup).

Why is my salmon dry?

It was likely overcooked—take it out when just opaque and slightly springy.

How do I know when salmon is perfectly cooked?

The flesh should be opaque and flake easily, with a glistening, moist center.