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5 from 5 votes

Broiled Honey Lime Salmon

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 mins
Cook Time10 mins
Marinate30 mins
Total Time50 mins
Course: Main Dish
Keyword: easy dinner, easy salmon recipe, easy, weeknight-friendly, sheet pan meal, sweet and sour salmon
Servings: 4
Calories: 277kcal
Author: Jess Smith via Inquiring Chef
Cost: $14.00


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


Salmon and Marinade:

  • 2 cloves Garlic, minced
  • 3 tablespoon Lime Juice
  • 1 tablespoon Soy Sauce
  • 2 teaspoon Honey
  • 1 tablespoon Cooking Oil
  • 4 Center-Cut Salmon Fillets (about 6 oz per fillet)

Sweet and Sour Glaze:

  • 2 tablespoon Butter (I use unsalted; if using salted butter, reduce salt below by half)
  • 1 tablespoon Honey
  • ½ teaspoon White Wine Vinegar
  • 1 teaspoon Salt
  • ¼ teaspoon Ground Cumin

To Finish:

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


  • Marinate salmon: Combine ingredients for marinade (garlic, 3 tablespoon lime juice, soy sauce, 2 teaspoon 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 degrees 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 teaspoon lime juice over top.
  • Serve salmon with extra lime wedges and chopped cilantro.


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.


Calories: 277kcal | Carbohydrates: 9g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 909mg | Potassium: 856mg | Sugar: 8g | Vitamin A: 68IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg