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Honey Lime Salmon - Bright, Sweet, and Ready in Minutes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each, skin-on or skinless)
  • 2 tablespoons olive oil (plus a little more for the pan)
  • 3 tablespoons honey
  • 2 limes (zest of 1 lime, juice of both; about 1/4 cup juice)
  • 2 garlic cloves, minced
  • 1 teaspoon soy sauce (or tamari for gluten-free)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons fresh cilantro, chopped (optional garnish)
  • Lime wedges, for serving

Method
 

  1. Prep the salmon: Pat the fillets dry with paper towels. This helps them sear well and prevents steaming. Season both sides lightly with salt and pepper.
  2. Make the glaze: In a small bowl, whisk together honey, lime juice, lime zest, olive oil, garlic, soy sauce, and red pepper flakes if using. Taste and adjust salt if needed. You’re aiming for a tangy-sweet balance.
  3. Marinate briefly: Place salmon in a shallow dish or zip-top bag. Pour over half the glaze and let sit for 10–15 minutes at room temperature. Reserve the other half for basting and finishing.
  4. Heat the pan: Set a large skillet (cast iron or stainless works best) over medium-high heat. Add a thin film of olive oil. You want it hot but not smoking.
  5. Sear the salmon: Place fillets skin-side up first for a crisp top, 2–3 minutes, until lightly browned. Flip carefully (skin-side down now, if using skin-on).
  6. Add glaze and finish: Lower heat to medium. Spoon some of the reserved glaze over the fillets. Cook another 3–5 minutes, basting occasionally, until the salmon is just opaque in the center and flakes easily. Thicker fillets may need another minute. Internal temp should read 125–130°F for medium.
  7. Optional oven finish: If your fillets are very thick, transfer the skillet to a 375°F (190°C) oven for 3–5 minutes to finish cooking. Brush with the remaining glaze before serving.
  8. Rest and garnish: Let salmon rest 2 minutes. Spoon any pan sauce over the top. Sprinkle with cilantro and serve with lime wedges.