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I love salmon but hardly make it because I know that my boys won’t eat it. So I usually order it every time that we go out to eat. But I have been wanting to eat salmon for a long time so I decided to make it for myself for lunch. This was the BEST salmon I think that I have had. It tasted like I was at a 5 star restaurant eating this. And I love that it was pan seared and had a crust to it and it was so tender and melted in my mouth! And holy cow. Have you tried brown butter? It is like crack! I have made brown butter frosting before but this brown butter lime sauce to top the salmon was perfection!

I wanted to make my little boy try this when he got home from school. Because unlike the picky one, he will at least try everything! I had him try a bite and he said, Mom, this chicken is AMAZING!! I think I will make ‘chicken’ more often!! 😉

Honey glazed salmon with browned butter lime sauce on a white plate with 3 lime slices.

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Honey Glazed Salmon with Browned Butter Lime Sauce

5 from 2 votes
By: Alyssa Rivers
I love that it was pan seared and had a crust to it and it was so tender and melted in my mouth!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Servings


Browned Butter Lime Sauce


  • Place the salmon fillets onto a cutting board and put 1 tsp flour on each side and evenly spreading the flour over the salmon. Evenly drizzle 1 tsp honey onto each side of the salmon.
  • Drizzle 1 tbsp olive oil into a saucepan and heat to medium. Since you don't want to overcrowd the pan, you may want to use two pans and use the other 1 tbsp of olive oil, or do two batches.
  • Carefully place the salmon into the pan and cook 3-5 minutes on each side browning each side of the salmon.
  • While salmon is cooking, to make the sauce heat the butter into a small saucepan. Swirl the butter occasionally until it has turned a light brown color and is fragrant. Remove from heat and whisk the garlic, honey, salt and pepper into the sauce.
  • Pour the browned butter sauce over the salmon and sprinkle with your lime zest and enjoy!


Alyssa Also Recommends:
Want to make this even easier? Here are a few products that I LOVE:
•Utopia Kitchen Cooking Knives
•Cuisinart Stainless Steel Chopper
•Calphalon Cookware Set


Calories: 521kcalCarbohydrates: 17gProtein: 34gFat: 35gSaturated Fat: 13gCholesterol: 139mgSodium: 517mgPotassium: 846mgFiber: 1gSugar: 13gVitamin A: 593IUVitamin C: 4mgCalcium: 25mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    I found the lime zest! Sorry to miss it the first time reading the recipe. This was delicious. Thank you so much for the recipe..

  2. I am planning to make this recipe this week. I see from the other comments that the lime juice goes in with the butter. I was wondering what I do with the zest of 2 limes. Does it go with the flour and honey on the salmon when I brown it? In with the sauce? This sounds delicious and I love lime so want to use the zest. Any suggestions would be appreciated.

    1. Hello!! Thanks for wanting to try this recipe! The lime zest is used to garnish the salmon before serving

  3. Made this salmon recipe for dinner last night. I had the same question that was raised on here about the 3TBSP of lime juice but just mixed it in with the butter sauce. The salmon was out of this world!! I will definitely make it again!

  4. This is my go to Salmon recipe if I’m not baking it and has become our favorite… thank you.
    I really love your chicken recipe 😂

  5. 5 stars
    Made several years ago and forgot about this recipe. Made tonight and it was delicious! I’m not forgetting it again!

  6. My salmon is Loooong (for large group) and no pan big enough to fry, may I bake it instead?

    1. Hi Jamylah!
      Yes! You can absolutely bake the salmon. It should take just great! Thanks for following along with me!

  7. This was really amazing! My daughter who doesn’t normally like salmon ate this…it is really good chicken! Thanks!

    1. It is a little confusing but it is in the ingredients. The format on my site has a bullet next to the brown butter sauce. Here it is listed for you. Hope that helps! XOXO
      Browned Butter Lime Sauce
      6 Tablespoons Butter
      3 Tbsp fresh lime juice
      1 tsp honey
      1 clove garlic, minced
      1/2 tsp salt
      1/2 tsp pepper

      1. Alyssa, you should add the lime juice to the list of ingredients whisked into the sauce in instruction #4. That’s where the confusion is coming from. Can’t wait to try this.

  8. I happened upon your recipe for the “Browned butter – honey lime – salmon. Sounded great. I printed out the instructions and pre-measured out the ingredients……… Including the lime juice. As the salmon was cooking, I made the sauce, but as we ate the salmon, I looked over at the counter top and realized that your instructions made no mention as to when or where to use the lime juice…”Oops!” I believe that the juice was intended to be added to the sauce mix as the butter etc. sauce was whisked together, BUT…….. you left that out of the instructions! It was good anywhay, but I will be re-making the recipe next week, USING the lime juice in the sauce! Any other suggestions???

  9. Yummy! This was a hit in my household! I will definitely make this again! I shared a picture to my friends and many friends asked for the recipe 🙂

  10. I’m making this tonight – looks super yummy – but it calls for 3 TBLs of lime juice and then never says when to use it. I’m guessing it goes in the sauce. Just looked at other comments and see the answer.

  11. This looks so good! I have everything except the lime. I do have lemon. Will that work in this recipe?