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Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce – The Best Salmon I’ve Ever Eaten

Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce – The Best Salmon I’ve Ever Eaten
  • Meal

    Main Dish

  • Cusine



4 salmon fillets, rested at room temperature 20 minutes

8 tsp flour

2 Tbsp honey

zest of 1 - 2 limes

2 Tbsp olive oil

1 recipe Browned Butter Lime Sauce

6 Tbsp salted butter

3 Tbsp fresh lime juice

1 clove garlic

1/2 tsp salt

1/2 tsp freshly ground black pepper


Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil is hot, carefully place salmon in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned**. Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm. *Note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I'd recommend just scraping it up with a spatula and adding it to the salmon once it's in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I'd just say don't waste any of that delicious coating. **If you feel the salmon is darkening too much before the center is cooked through, you can brown the salmon in pan on both sides for about 2 minutes then place in a sprayed baking sheet and bake at 350 for 7 - 10 minutes to finish cooking through.