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


Okay so, I wrote a long post about the pure amazingness of this salmon then I went to cut and paste it below the photo and forgot to paste it, posted it and lost my “paste.” Yeah the most frustrating and stupid thing ever! I hate when that happens! Oh well, moving on =)…

I’m going to be a little lazy about it and just tell you, you need to try this salmon! It is really the best salmon I have ever eaten! I saw this recipe over Epicurious, from Gourmet Magazine. I will be honest, Gourmet Magazine is sometimes too “gourmet” for me. Their version of this however looked awesome! Simple yet incredible. I created my own version by jazzing it up to suit my taste. Rather than grilling it I pan seared it, obviously. I wanted a tiny bit of sweet to balance out the citrus-y tang so I added honey, and what better way to get that perfectly golden brown, crisp crust then to pan sear it along with a little sprinkling of flour? I also thought if you’re going to make butter one of the main components of the dish then you may as well brown it and add another layer of delicious flavor. It’s amazing how well the citrus of the lime, the silky sweet of the honey and the deep, rich flavor of the browned butter go together. They all compliment the salmon perfectly. I can tell you now, the majority of the time this is going to be my go to salmon recipe. Not only does it taste phenomenal but it is incredibly easy to make. Serve this alongside some roasted asparagus and garlic mashed red potatoes and you’ve got a delicious, elegant meal definitely set to impress. Enjoy!


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

4 from 1 vote

Yield: 4 servings


  • 4 (6 oz) salmon fillets, rested at room temperature 20 minutes
  • 8 tsp flour , divided
  • 2 Tbsp honey , divided
  • zest of 1 - 2 limes (I like it with a generous amount so in my opinion 2)
  • 2 Tbsp olive oil
  • 1 recipe Browned Butter Lime Sauce , recipe follows

Browned Butter Lime Sauce

  • 6 Tbsp salted butter , diced
  • 3 Tbsp fresh lime juice
  • 1 clove garlic , minced
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper


  1. 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.
  2. *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.
  3. **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.

Browned Butter Lime Sauce

  1. Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade (for a step by step tutorial on how to brown butter see link here, although I would recommend not to stir constantly rather swirl pan occasionally). Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).
  2. I didn't have much of this left after drenching the salmon with it but I used what was left over fresh corn on the cob, so good! Try if you'd like.
  3. Recipe Source: inspired by Gourmet Magazine, July 2006


  • Shawn @ I Wash…You Dry: This looks so tasty! We love salmon over here and are always looking for new ways to cook it! Yum! July 30, 2012 at 9:29pm Reply

  • Morgan Walker: Can you make this with lemon instead of lime? July 31, 2012 at 12:22pm Reply

  • Sweetie Pie: I’m going to try this Friday night for company! Thanks so much–your adaptions of the original recipe sound wonderful. Brown butter makes everything better :) July 31, 2012 at 3:30pm Reply

  • Anonymous: Thanks so much for the recipe! My husband said it was the best dinner of the year! July 31, 2012 at 3:32pm Reply

  • Jaclyn: Morgan – yes lemon would also be delicious I just prefer lime over lemon and I love the lime and honey combo. If you have lemons on hand and would rather do lemon that would work too. Hope you enjoy!
    Sweetie – yes browned butter makes everything better! I finally learned that last year, who knows why it took me over 20 years of life to figure that out =).
    Anonymous – that is awesome to hear! I’m glad it was enjoyed so much. Thanks so much for your comment! I was pretty proud of it because my husband loved it too and he doesn’t even like salmon. July 31, 2012 at 8:10pm Reply

  • Laureen: This looks so good, love your pictures, a must on my list of recipes to try. August 1, 2012 at 6:56am Reply

  • Anonymous: I made this for a dinner party and everyone raved about it! It was AMAZING!! :) Thank you for the recipe! I change a few things- I dipped the salmon in a shallow tray of flour and then I drizzled honey in the saute pan and layed the salmon on it and drizzled the honey on top of the fish. It seemed easier that way rather than trying to coat the fish with honey before putting it the pan. August 3, 2012 at 2:33pm Reply

  • Jaclyn: Anonymous – that’s awesome to hear you got rave reviews of this salmon! I thought that drizzling the top with honey after laying it in the pan seemed like a better method I just thought some people may be hesitant of doing that over hot oil or something that’s why I stated it as a second option =). Thanks so much for your comment! August 3, 2012 at 9:06pm Reply

  • Nicole: Thanks for the great recipe! Made this tonight for dinner for my husband and me. We loved it – pleasant change from our usual salmon recipe and it was so quick to prepare! We will definitely be making this again =) August 7, 2012 at 8:09pm Reply

  • Sabrina :): I’ve tried it today!! It was absolutely amazing!! ^^ August 11, 2012 at 12:11am Reply

  • Anonymous: Do you have to use flour? September 3, 2012 at 8:29am Reply

  • Jaclyn: Anonymous – I would recommend it, it just helps everything stick and gives it a nice crust. If you are on a gluten free diet you would probably be fine to replace the all purpose flour with rice flour. I hope that helps! September 3, 2012 at 10:32pm Reply

  • lacefrontwig: What side dishes would go well with this? September 6, 2012 at 4:59am Reply

  • Jaclyn: lacefrontwig – I usually just serve it with baked potatoes (loaded of course =) and fresh yellow squash. If you have any left over lime butter it goes great over steamed veggies. I love it on the squash. It would also be really good on steamed carrots or roasted asparagus. I think roasted parmesan red potatoes would also make another great side dish. Or if you wanted to go more Mexican you could serve it with cilantro lime rice. September 7, 2012 at 10:33am Reply

  • Peter Block: really like the preparation and the pic. featured on Friday Five – September 7, 2012 at 10:41am Reply

  • simple recipes: Amazing dish, a simple recipe to make. September 11, 2012 at 3:22pm Reply

  • Anonymous: Could this be done with other types of fish? My husband prefers white fish (like cod) over salmon. This looks delish! Can’t wait to try it! September 17, 2012 at 7:20pm Reply

  • Jaclyn: Anonymous – I haven’t tried it with any other type of fish yet, just because salmon is my favorite but I’m sure it could be done with a different type. I hope you and your husband enjoy it! Thanks for the comment! September 17, 2012 at 9:39pm Reply

  • Lora: This was DELICIOUS!!!!! October 4, 2012 at 6:02pm Reply

  • Anonymous: what can i use instead of salted butter? October 14, 2012 at 5:20pm Reply

  • Jaclyn: Anonymous – I don’t think there’s anything that could be substituted for the butter in this recipe, it basically makes the recipe what it is. If your asking because of an allergy or lactose intolerance I would recommend just making it without the sauce. I hope that helps somehow! October 15, 2012 at 8:58pm Reply

  • Jenna: Should your salmon fillets have skin on the bottom while cooking or should i skin them prior to cooking? I know usually salmon has to be cooked with the skin on and then removed once cooked, but this recipe calls for flour/honey on both sides. December 23, 2012 at 6:08pm Reply

    • Jaclyn: Jenna – I would skin them first. Hope you get a chance to try them and Merry Christmas! December 24, 2012 at 4:06pm Reply

  • MiMi: Oh My God I just made this for dinner tonight and I agree, this was the BEST EVER!!! Husband agreed. The sauce kind of overpowered the salmon but who cares because it is SO DELICIOUS!! and EASY!!! Also used it on tilapia and it was equally as delish. EXCELLENT. This is our new “go-to” recipe for salmon and tilapia!!! February 1, 2013 at 4:57pm Reply

    • Jaclyn: Mimi – that is awesome to hear! So glad it was enjoyed, thanks so much for your comment! February 4, 2013 at 7:30pm Reply

  • Randi: This was awesomely delish! I love when I cook at home and feel like my hubby and I are eating in a high end restaurant (insert pat on the back)! It was so quick and easy too, another plus!

    To add to the comment above, I left the skin on my Alaskan Sockeye (since I’m not sure how to properly skin fish) and followed the recipe and it was still very flavorful. The fish just peeled right off the skin as we ate! February 4, 2013 at 5:51pm Reply

    • Jaclyn: I’m so glad you and your husband enjoyed this Randi! Thanks for your comment! February 4, 2013 at 7:46pm Reply

  • Jacque: Is there a way to make the browned butter sauce without a blender? February 7, 2013 at 9:50am Reply

    • Jaclyn: Jacque – a food processor would probably work great or an emulsifier. Basically if you don’d blend it the juice and butter will keep separating like water and oil so just give it a good stir right before pouring if you don’t use a blender or one of the above, or pour it into an airtight container and shake it vigorously. Hope that helps! February 7, 2013 at 7:31pm Reply

  • Anonymous: Could I use something else to substitute honey? I’m on Atkins and I need to limit the carbs I consume. March 1, 2013 at 12:21pm Reply

    • Jaclyn: I wouldn’t recommend a replacement simply because it is one of the highlights of the dish. I think the best thing you could do is maybe reduce the amount or try replacing some of the honey with agave nectar (not sure if that even changes the carb count =). March 1, 2013 at 9:41pm Reply

  • Jan: I made this tonight for dinner. I love salmon, but my husband only likes it with a good sauce.
    This is THE best salmon I’ve had ever! Bar none!
    The crust is carmelized and so good and the brown butter sauce, blended with the lime juice and garlic is like velvet.
    Thank you for a fabulous recipe…now I have to spread the love. xo March 5, 2013 at 5:35pm Reply

    • Jaclyn: Jan – I’m so happy to hear you loved this salmon! Thanks so much for leaving a comment! March 7, 2013 at 9:42am Reply

    • Katy Griffith: Hands down, one of the BEST salmon recipes I have ever had!!! That sauce it AMAZING!!!! January 11, 2017 at 6:44pm Reply

      • Jaclyn: I’m so glad you liked it Katy! January 12, 2017 at 10:38pm Reply

  • Meredith: This truly is “the best salmon I have ever eaten.” I love seafood, but no a huge fan of salmon. This recipes is so delicious, and sweet. The brown butter lime sauce is so easy to make! Will have to make this one again! Looking forward to trying other recipes from your blog! March 13, 2013 at 1:41pm Reply

    • Jaclyn: I’m so glad you think so Meredith!! Thanks so much for your comment! I hope you continue to enjoy what you find here. March 14, 2013 at 4:06pm Reply

  • A Collection of my Favorite New Recipes (aka Thank You Pinterest Inventors!) | yankeeteatime: […] 1. Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce […] March 14, 2013 at 5:11pm Reply

  • Lauren Espinosa: OMGoodness I know this is going to be so good!!! I can’t wait to make this tonight!!! I just actually started eating salmon. I am such a picky picky salmon eater but I am sure I will love this one! March 21, 2013 at 1:29pm Reply

  • Allison: Yum! This was so good! What are you supposed to do with the lime zest? I just sprinkled it over the fish after saucing it. I also cooked it with the skin on one side and did the flour / honey drizzle on the other and it was the perfect amount of sweetness. Served it with steamed cauliflower drizzled with the lime butter. Mmmmmm… April 30, 2013 at 6:56pm Reply

    • Jaclyn: Yes what you did was perfect you just sprinkle it over the top. I’m glad you liked this salmon Allison! Thanks for your comment! April 30, 2013 at 7:53pm Reply

  • Nickie Saunders: Do you you the best way to keep the honey from sticking and burning? May 27, 2013 at 6:21pm Reply

    • Jaclyn: A good non-stick pan and a little more oil can help if needed, also you might need to reduce the temp a bit. Hope that helps! June 1, 2013 at 10:07am Reply

  • Honey Glazed Salmon with Browned Butter Lime Sauce | The Recipe Critic: […] 1.  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. 2.  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. 3.  Carefully place the salmon into the pan and cook 3-5 minutes on each side browning each side of the salmon. 4.  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.   5.  Pour the browned butter sauce over the salmon and sprinkle with your lime zest and enjoy! Recipe Adapted from Cooking Classy […] June 7, 2013 at 6:37pm Reply

  • Ariel: New cook here! College student. I cooked this for my boyfriend and I tonight, first time cooking salmon, and it turned out perfect! We both really really loved it.

    Really delicious recipe. Thanks for posting.

    Ariel July 5, 2013 at 1:48pm Reply

    • Jaclyn: That’s awesome Ariel! I’m so glad you tried it and I’m happy to hear you and your boyfriend loved it! Thanks for leaving a comment! July 5, 2013 at 1:54pm Reply

  • Holly: I made this with my fiancé tonight and we both absolutely adored it!!! This is definitely going to be something we make often and I can’t wait to make it for guests. Thank you for sharing :) July 21, 2013 at 4:33pm Reply

    • Jaclyn: You’re welcome Holly! I’m so glad you and your fiance liked it! Thanks for your comment! July 23, 2013 at 8:47pm Reply

  • My Favorite Pinterest Recipes | Mama Chit ChatMama Chit Chat: […] night I made Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce and a side of Quinoa Salad with Basil Vinaigrette, Corn, and Black Beans. Both recipes were […] September 11, 2013 at 3:25pm Reply

  • Monica: I don’t have a blender to blend the sauce..can I just keep it as is? September 22, 2013 at 11:23pm Reply

    • Jaclyn: Yes, but I’d whisk vigorously before pouring over the salmon. September 23, 2013 at 2:49pm Reply

  • Chelsea edgar: Made this tonight! It was great! I used lemon juice instead of lime because thats what I had on hand. Delicious! September 24, 2013 at 4:12pm Reply

    • Jaclyn: I’m so glad you liked it Chelsea and were able to sub lemon. Thanks for your comment! October 2, 2013 at 5:50am Reply

  • CJ: Wow! My husband thinks I’m amazing after making this! It was so good! I served it with roasted cauliflower w/sea salt and rosemary and roasted squash. Loved it and will be making it again! October 8, 2013 at 5:13pm Reply

    • Jaclyn: I’m so happy to hear you and your husband enjoyed this CJ and that you’d make it again! Thanks for leaving a comment! October 14, 2013 at 7:52pm Reply

  • Honey Salmon with Browned Butter Lime Sauce |: […] Source: Cooking Classy […] October 18, 2013 at 12:53am Reply

  • Karen @ The Food Charlatan: I second all of the effusiveness in the comments above. This salmon is crazy. I want to take a bath in that sauce. I want it drizzled over my grave when I die. Ok maybe that’s creepy but WHATEVER this salmon rocks. Thanks for the recipe! Blogged about it over here: October 18, 2013 at 8:58am Reply

    • Jaclyn: I’m so glad you liked it Karen, thanks for sharing! October 26, 2013 at 6:48am Reply

    • Choice pecan: Lol!! You are so funny I am laughing so hard…drizzle over your grave bahaha! Hilarious, I agree it is ah mazing sauce! August 13, 2014 at 9:16pm Reply

  • Caren: Thanks Jaclyn for this wonderful post.
    from what i read, it looks simple and easy to prepare. will give it a try one of these days. December 17, 2013 at 1:17pm Reply

  • Nikki: Your recipe is really the best!especially the way you made the honk I could also use the sauce in other dishes like crabs. Im not really a fan of salmon but I cook it because my husband likes the I already love salmon because of this’s the best I’ve ever tasted in my whole life.thank you so much! January 8, 2014 at 2:10pm Reply

    • Jaclyn: You’re very welcome Nikki! I’m so glad you liked it! January 20, 2014 at 2:49pm Reply

  • Molly: I am pregnant and craving fish. I hate fish, but lately it is all I want, thank you for this recipe, I think it is a keeper even after the little one gets here! Yay for awesome recipes!!!! March 8, 2014 at 8:02pm Reply

    • Jaclyn: You’re welcome Molly! Congrats on the pregnancy! March 9, 2014 at 1:42pm Reply

  • Sañtana: Omg! I was skeptical but it was devine… even my picky teenager loved the sauce. Kudos! March 9, 2014 at 4:42pm Reply

    • Jaclyn: So happy to hear that :)! March 23, 2014 at 4:58pm Reply

  • Mullet: I made this for my wife, and it was excellent, she loved it. I myself, do not care for salmon, so I made myself a hamburger steak for myself, and put some of the butter lime sauce on it, it was actually also amazing, the sauce is quite good. March 29, 2014 at 5:49pm Reply

    • Jaclyn: I will have to try it on a hamburger next time – good to know :). Thanks for your comment! March 31, 2014 at 8:44pm Reply

  • Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce :: The Barbee Housewife: […] This recipe is for 4 people, but it can easily be halved for 2.Source: Gourmet Magazine,  July 2006, via Cooking Classy […] March 31, 2014 at 11:11am Reply

  • Tracie: I’ve never had luck browning butter before trying swirling vs. stirring. Swirling = perfection! Thanks! May 5, 2014 at 1:52pm Reply

  • Scott: Saw this recipe the other night while looking for a salmon with a creamy dill sauce and thought hmm, that looks good. Well, a neighbor bought some Scottish Salmon and had all the ingredients except flour and some honey that had become sugary, and just had a cast iron skillet. So, did a search for cooking salmon in a cast iron skillet and found it would work. So, I patted the salmon fillets with skin dry and coated both sides with the somewhat caramelized honey, had heated the skillet and when the oil was also heated added the fish with the skin side up first for about three minutes and then flipped it and did the same on the other side. I already had the browned butter lime sauce ready to go…the butter did get little dark spots and smelled slightly burned…but, I just went with it and it was delicious. Even remembered to top the fish with the lime zest. Will certainly make again. Very easy and Very, Very Tasty! Thanks for having the recipe. And, if you’ve never tried the Scottish Salmon…well, it was better than the other salmon my neighbor had purchased before, it even cooked nicer, quicker and had a much better taste! May 29, 2014 at 9:52pm Reply

    • Scott: Have made this a few times now….it is just that tasty and delicious! I honestly don’t know if I’ll ever get around to having salmon with a creamy dill sauce. June 30, 2014 at 3:15am Reply

      • Jaclyn: I’m so glad you’ve liked this recipe Scott! Thanks for your feedback! June 30, 2014 at 10:16am Reply

  • Honey Glazed Salmon with Browned Butter Lime Sauce | Simply Suzanne Nelson: […] 2.  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. 3.  Carefully place the salmon into the pan and cook 3-5 minutes on each side browning each side of the salmon. 4.  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.   5.  Pour the browned butter sauce over the salmon and sprinkle with your lime zest and enjoy! Recipe Adapted from Cooking Classy […] June 3, 2014 at 4:59pm Reply

  • Choice pecan: Jaclyn thank you for this post! I made this dish over the weekend for a dinner guest – it was delish and incredibly simple!! I used fresh Coho salmon which was the perfect choice for this recipe. Good call on the extra lime zest, unfortunately I didn’t follow the advice but wish I would have because the little I put was so tasty I wanted more. I’ll be preparing salmon using this method again for sure! August 13, 2014 at 7:37pm Reply

    • Jaclyn: Thanks for your review! Glad you enjoyed it! August 13, 2014 at 8:51pm Reply

  • Ann: Hi Jaclyn, Just made this for dinner tonight. It was truly delicious. Thank you for yet another great recipe. August 18, 2014 at 5:01pm Reply

    • Jaclyn: That’s great to hear you enjoyed it Ann! Thanks for your review! August 18, 2014 at 10:09pm Reply

  • What I Ate Last Week #16 | Tastefully Gluten Free: […] but not least is Honey Glazed Salmon with Brown Butter Lime Sauce from Cooking Classy. I’d had this pinned for a few months but hadn’t tried it yet. […] September 15, 2014 at 2:42pm Reply

  • Cathie: We catch our own Salmon and I am always looking for new recipes. My husband and I thought it rates 5 stars. The salmon was moist and sooo flavorful. Sent link on to many of my cooking friends. September 29, 2014 at 9:23pm Reply

  • Sarah: I don’t have a light colored pan. :) All mine are dark so I’m wondering if you could estimate about how long to cook the butter? I’ll watch it of course but an estimate would be helpful. Thanks! January 6, 2015 at 6:45am Reply

    • Jaclyn: Every pan is a little different, it depends on the width and weight of the pan (heavy bottom or not) so I can’t really say, it generally only takes a few minutes. I like to watch for foam and golden brown flecks in it. Hope that helps. February 5, 2015 at 5:52pm Reply

  • Pushpa: Sadly this didn’t turn out right when I made it, it was a charred, disgusting mess! My fillets were bigger than yours and I used a cast iron pan… January 6, 2015 at 6:58pm Reply

  • Dottie: Can you make the sauce in advance & reheat later? February 7, 2015 at 4:05pm Reply

    • Jaclyn: That should be fine to make the sauce in advance then just reheat later. February 7, 2015 at 4:49pm Reply

  • Dottie: It’s me again. Could you put the salmon & the sauce in foil packets & bake? I know they wouldn’t be crispy but I’m looking for something easy to do late nite after the theater February 7, 2015 at 4:28pm Reply

    • Jaclyn: That should be fine you just won’t get the browned skin. Hope you love it! February 7, 2015 at 4:50pm Reply

  • Myrna: I read the recipe… but I don’t quite understood when to use the butter lime sauce.
    Before you cook the fish (let marinate) or after it’s cooked and ready to serve? February 27, 2015 at 8:08am Reply

    • Jaclyn: You add it at the end just when serving. Hope you love it! March 19, 2015 at 10:11pm Reply

  • Rex Seawright: I found the salmon to be very taste. However, the cleanup is more than I care to have with the honey residue. The additional butter does add flavor, but if your looking for a healthy dish, you just blue it. As an alternate, I take a little brown sugar mixed with melted butter (just enough to make a blend) Broil the salmon, flip and a few minuets before its done brush on the brown sugar mix. Achieves the same result and clean up is easier. April 11, 2015 at 7:55pm Reply

  • Hugh: Jaclyn;
    Living in Louisiana, have never been exposed to much salmon, prepared well. However, I saw your Salmon with dill sauce recipe on Yahoo & thought I’d try it.

    Linked thru to the “pan seared honey recipe,” dill sauce didn’t knock me out, but the “honey” sauce recipe blew me away!!

    Best ever!!

    Plan to try it, substituting chicken breasts and pork tender medallions for the salmon with the sauce.

    Thx again,
    Hugh October 18, 2015 at 7:33pm Reply

  • Anuradha: Hi! Looks awesome. Can we make this with Tilapia? August 15, 2016 at 2:11pm Reply

  • Jean: Just made this dish and it’s been husband approved. I love the flavors. I had well enough leftover browned butter sauce though. Paired the salmon with corn on the cob and asparagus. Yum. Thanks! April 10, 2017 at 12:17pm Reply

    • Jaclyn: Sounds delicious – Glad you loved it Jean! April 18, 2017 at 12:45pm Reply

  • Debi: This was so tasty! Great texture from the crispiness of the honey, the extra layer from the browned butter was great and the garlic and kick of the lime topped it off! Will definitely be a new favorite! May 12, 2017 at 6:29pm Reply

    • Jaclyn: I’m so glad you loved it Debi! May 25, 2017 at 11:45am Reply

  • Lynn Pigage: Is it possible to let the salmon cool and place on top of a lettuce salad for a luncheon dish? June 4, 2017 at 10:03am Reply

    • Jaclyn: Yes that would be fine. June 4, 2017 at 12:31pm Reply

  • Zach: Your recipe is amazing but your instructions are garbage April 9, 2018 at 4:53pm Reply

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