5.0 from 66 votes
Honey Glazed Salmon
This Honey Glazed Salmon is tender, flaky, and full of flavor. The tanginess of fresh limes balances out the sweetness of honey. Takes just 30 minutes or less!
Prep Time
20 mins
Cook Time
20 mins
Total Time
26 mins
Servings: 4
Calories: 325 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the Glaze:
- 5 TB pure honey
- zest of 1 lime
- 2 TB fresh lime juice
- 1 tsp cornstarch
- 1 tsp Sriracha or more if you like
For the Salmon:
- 4 fillets salmon 6-8 oz each, 1-inch thickness throughout
- kosher salt to taste
- freshly ground black pepper to taste
- chopped cilantro optional, or sliced green onions for garnish
Instructions
- In a small heavy saucepan, whisk together all glaze ingredients until cornstarch is fully dissolved. Even a tiny bit of undissolved cornstarch will result in a clumpy glaze.
- Turn heat on to medium high. Continue whisking and simmering until sauce is thickened, about 1 minute. Remove from heat and cover; keep warm.
- Use paper towels to pat dry salmon fillets. Sprinkle a light layer of kosher salt and black pepper on both sides of salmon fillets.
- Grease and heat outdoor grill or indoor cast iron grill pan, until oil is smoking. Grill salmon about 2-3 min per side over medium-high heat, or just until cooked through; don't over cook.
- Serve salmon immediately with warm honey-lime glaze. Garnish with chopped cilantro or green onions, if desired.
Cup of Yum
Notes
- The key to tender salmon is removing it from heat as soon as it's barely cooked through, as it will continue to cook a bit after removing from heat.
- Actual cook time depends on the temperature of your fish prior to cooking, the temperature of the grill, and the thickness of the fillets.
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- We recommend buying center-cut salmon fillets of similar thickness, allowing for more even cooking throughout. Whether it contains skin on the bottom side doesn’t matter; there is no need to skin it, as the skin will easily separate after cooking.
- Thoroughly towel-dry the salmon before grilling to avoid steaming and ensure a nice, grilled texture. Excess moisture can prevent the glaze from sticking and caramelizing properly.
- The key to tender salmon is removing it from heat as soon as it's barely cooked through, as it will continue to cook a bit after removing from heat.
- Actual cook time depends on the temperature of your fish prior to cooking, the temperature of the grill, and the thickness of the fillets.
- For more details on buying/cooking salmon, see original article.
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
23g
(8%)
Protein
34g
(68%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Cholesterol
94mg
(31%)
Sodium
102mg
(4%)
Potassium
857mg
(24%)
Fiber
0.1g
(0%)
Sugar
22g
(44%)
Vitamin A
74IU
(1%)
Vitamin C
3mg
(3%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 325
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 34g | 68% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 102mg | 4% |
| Potassium | 857mg | 18% |
| Fiber | 0.1g | 0% |
| Sugar | 22g | 44% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.