Honey Glazed Salmon
The easiest, most flavorful salmon you will ever make. And that browned butter lime sauce is to die for!
I’m always intimidated to cook with salmon. It’s one of those temperamental ingredients that can be completely undercooked or overcooked. But with Wolf’s dual fuel range, you’ll be able to cook the perfect salmon right at home – wonderfully crisp and seared on the outside and completely cooked through to perfection on the inside.
Wolf dual fuel ranges feature the best of two worlds – gas cooking topside and an electric oven with dual convection below, ideal for cooking salmon. Now I’ve tried the pan-fried method on several occasions but the salmon either ends up too overcooked on the outside or completely raw on the inside. So by searing it first, you’ll get that amazingly crisp exterior, crusted with a sweet honey glaze. Once that’s done, you can pop it right in the oven to let it completely cook through.
Wolf dual convection also produces more uniform heating than a single convection fan can deliver. Wolf ovens, including the oven in the dual fuel range, include two convection fans that work to ensure air and heat is circulated evenly throughout the oven cavity – no hot or cold spots – meaning your food turns out completely evenly cooked. So your fish will always be cooked through without overcooking it. Amazing, right?
And once you top it off with the browned butter lime sauce – well, I won’t be the one to judge if you start guzzling down the sauce first. It’s absolutely heavenly, and the perfect complement to the honey crusted salmon. It’s so good, we made this recipe three times already just this week!
Honey Glazed Salmon
Ingredients
- 4 salmon filets
- Kosher salt and freshly ground black pepper, to taste
- 4 tablespoons all-purpose flour
- 4 tablespoons honey
- 2 tablespoons olive oil
- 2 teaspoons lime zest
For the browned butter lime sauce
- 6 tablespoons unsalted butter
- 2 cloves garlic, pressed
- 1 tablespoon honey
- 2 tablespoons freshly squeezed lime juice
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.
- Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
- Heat olive oil in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
- Place into oven and bake until completely cooked through, about 8-10 minutes.
- Serve immediately with browned butter lime sauce and lime zest, if desired.
Did you make this recipe?
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Amazing!! I have made this over and over, and every time it is raved about- easy for beginner cooks, but my husband says that its better than any restaurant salmon he has eaten . Love it!
We love this recipe!! The only way my husband will eat it.
This is about the 10th time I made this since finding this recipe. My kids love it my husband does and so do I! It’s simple and healthy so I’m happy with it.
I just made this tonight… it was amaaaazing! SO easy! Paired it with a dijon mustard spring mix salad and now this will be a weekly dish for us! YUM.
Salmon was perfect! Will definitely make again!
It looks delicious. I hope it is I will be making it for my anniversary dinner.
The butter sauce was very good. But instead of using lime, I used lemon and added a dash of Paul Masson brandy. It was really delicious.
Sounds amazing!
What do you pair with this dish? I love the salmon but want to know what to make for a side?
Hi Sammie! My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
I love salmon. so, I like your recipe. I will try to make it. Thanks for sharing.
I made this recipe tonight. The directions say to add salt and pepper to the salmon to taste and then add 1 tbsp of flour and add honey and then fry in the pan. This burnt easily on medium heat as indicated in the recipe. I omitted the honey at this step (after I lightly burned a few pieces with only 1 minute of cooking time). AFTER, I pan seared the fish, I drizzled the honey on the salmon for baking, which allowed it to carmelize perfectly. The rest of the recipe was spot on! Thank you for sharing. I will make this again.
JUST MADE THIS AND……WOW!!!!!!! AMAZING!!!!!!! THANK YOU THANK YOU THANK YOU!!!!! 🙂
You are so welcome! We are so happy you enjoyed it so much 🙂 🙂
Not sure if it is just me, but I am a little confused between the video and the printed recipe. Looking at video it doesn’t show steps 3 and 4 you have in the recipe and it shows putting the butter sauce on before cooking in oven rather than after like the recipe. Can you please tell me which one is the correct one to follow?
Thanks,
Kate
Hi Kate – so sorry abut the confusion! But the video recipe is not for this particular recipe.
This was good! It was easy to prep (I even prepped the marinade the day before so I could just douse the salmon when I got home to let it marinate while I worked out) and the 2-3 minutes per side cook time was spot on for me. I found myself preferring the heavily glazed bites, so I think I’d marinate longer and use even more whole cooking next time. THANKS for the recipe!
What happens to the honey when you sear the salmon? Does it mix with the oil or cook into the salmon? Sorry this step confused me a bit. Can I add the honey before I put the salmon in the oven or is it crucial to add for the pan sear? Love all of your recipes, thank you!!!
I recommend searing. It really helps to caramelize all the flavors together with that perfect crusty exterior!
Thank you!
My wife was amazed how good the salmon was. This made her day, this is our new favourite meal.
This marinade is so delicious, I love it! Next week I will serve this to my whole family.
I’m eating the salmon with roasted Brussels sprouts and asparagus and brown rice and it is so good! I put the brown butter sauce on everything and this will be in my weekly routine. Love it!!
Can I use frozen salmon?
I recommend defrosting prior to using.
I made this tonight and my husband thought it was the best salmon he ever had! The flavor is amazing!
I have never left a reply about a recipe that I’ve used but felt compelled to here. This is by far the best Salmon recipe I’ve encountered. I have been using it for a few years and ALWAYS get rave reviews, even from even the pickiest eaters. Other recipes just pale in comparison. When I first made it my husband kept inviting people over for dinner, insisting that I make this Salmon! Anyone that is timid to cook or try a salmon recipe, I highly recommended this one.
Thanks so much for sharing!