30-Minute Honey Glazed Salmon

Prep: 10 minCook: 10 min4 servingsmediumAmerican
Honey Glazed Salmon with Browned Butter Lime Sauce

Pan-seared salmon fillets get a light flour coating and honey glaze, then topped with a rich browned butter sauce infused with lime and garlic. The flour creates a golden crust while the honey caramelizes for extra flavor. Perfect for weeknight dinners or entertaining, this dish balances sweet, savory, and citrusy notes. The browned butter adds nutty depth that complements the salmon's natural richness, while fresh lime brightens the entire dish.

Nut-Free

Ingredients

4 servings
  • 4 salmon fillets, 6 oz
  • 8 tsp flour, divided
  • 8 tsp honey, divided
  • 2 Tbsp extra virgin olive oil
  • zest of 2 limes
  • 6 Tablespoons Butter
  • 3 Tbsp fresh lime juice
  • 1 tsp honey
  • 1 clove garlic, minced
  • ½ tsp salt
  • ½ tsp pepper

Instructions

  1. 1

    Place salmon fillets on cutting board and coat each side with flour, spreading evenly

  2. 2

    Drizzle honey evenly onto each side of the salmon

  3. 3

    Heat olive oil in saucepan over medium heat

  4. 4

    Place salmon in pan and cook 3-5 minutes on each side, browning both sides

  5. 5

    Heat butter in small saucepan, swirling occasionally until light brown and fragrant

  6. 6

    Remove butter from heat and whisk in garlic, honey, salt and pepper

  7. 7

    Pour browned butter sauce over salmon and sprinkle with lime zest

Tips

Tip 1

Use two pans or cook in batches to avoid overcrowding for better browning

Tip 2

Watch butter carefully when browning to prevent burning - it should smell nutty

Tip 3

Pat salmon dry before coating with flour for better crust formation

Good to Know

Storage

Refrigerate cooked salmon up to 3 days in airtight container

Make Ahead

Season and flour salmon up to 4 hours ahead, cover and refrigerate

Serve With

Serve immediately while sauce is warm and salmon is hot

Common Mistakes

Watch

Don't overcrowd pan to avoid steaming salmon

Watch

Watch butter closely to avoid burning when browning

Watch

Pat salmon dry before flouring to prevent soggy coating

FAQ

Can I use frozen salmon fillets?

Yes, thaw completely and pat very dry before coating with flour to ensure proper browning and prevent excess moisture.

What if my butter burns while browning?

Start over with fresh butter and use lower heat, swirling constantly once it begins to change color.

How long will leftovers keep?

Store in refrigerator up to 3 days. Reheat gently in oven at low temperature to avoid overcooking.