Broiled Honey Lime Salmon

5 from 5 votes

Honey Lime Salmon has layers of flavor from a quick marinade, sweet and sour glaze, and is finished with more fresh lime juice. It cooks on a sheet pan under the broiler, resulting in tender fish with a golden brown surface.

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Prep Time10

Cook Time10

Marinate30

Total Time50

Course: Main Dish

Keyword: easy dinner, easy salmon recipe, easy, weeknight-friendly, kid-friendly recipe, seafood, sheet pan meal, sheet pan recipe, sweet and sour salmon, weeknight-friendly

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $14.00

Equipment

Half Sheet Pan
Mixing Bowl
Baking Dish or Shallow Bowl for Marinating

Ingredients

Salmon and Marinade:

2 cloves Garlic, minced
3 Tablespoons Lime Juice
1 Tablespoons Soy Sauce
2 Teaspoons Honey
1 Tablespoon Cooking Oil
4 Center-Cut Salmon Fillets (about 6 ounces per fillet)

Sweet and Sour Glaze:

2 Tablespoons Butter (I use unsalted; if using salted butter, reduce salt below by half)
1 Tablespoon Honey
1/2 teaspoon White Wine Vinegar
1 teaspoon Salt
1/4 teaspoon Ground Cumin

To Finish:

2 teaspoon Lime Juice
Lime wedges and chopped cilantro, for garnish (optional)

Instructions

Marinate salmon: Combine ingredients for marinade (garlic, 3 Tablespoons lime juice, soy sauce, 2 teaspoons honey, and cooking oil). Place salmon in a shallow bowl or baking dish and pour marinade over top, gently turning salmon to coat. (If using skin-on salmon, leave the skin-side up so that the flesh-side is in the marinade.)
Transfer salmon to refrigerator and leave to marinate for 30 minutes.
Make glaze: While salmon marinates, melt butter in the microwave. Whisk together butter, 1 Tablespoon honey, vinegar, salt, and cumin.
Turn on the oven's broiler, placing a rack about 6 inches below the heat source.
Line a sheet pan with foil (see note) and spray with nonstick cooking spray or brush it generously with oil or spray it with nonstick cooking spray.
Remove salmon from marinade (discard marinade).
Place salmon on prepared pan (if you are using skin-on salmon, cook them skin-side up first).
Broil salmon: Broil salmon for 2 minutes on the first side.
Remove pan and flip salmon filets to the other side. Give glaze stir and pour half of the glaze over salmon. (Don’t worry if some of the glaze drips off.)
Return pan to oven and continue broiling until salmon flakes easily with a fork, 5 to 6 minutes. If you have an instant read thermometer, check the temperature and remove when salmon is 145° F in the center. (Note: any glaze that drips off the sides of the salmon may burn under the broiler. This won’t affect the salmon, but be sure to turn on your stove’s hood vent if needed.
Finish salmon with glaze and lime juice: When salmon is done, pour the remaining half of the sweet and sour glaze and 2 teaspoons lime juice over top.
Serve salmon with extra lime wedges and chopped cilantro.

Notes

Foil - Don’t skip the step to line your sheet pan with foil. Because the salmon will be exposed to the high heat of the broiler, any marinade or glaze that drips off the salmon and onto the pan will likely burn. Foil will make clean-up super easy.

Nutrition