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