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

July 30, 2012

This post may contain affiliate links. Read our disclosure policy.

Pan Seared Salmon with Browned Butter Lime Sauce. Need we say more?? This is one of the best salmon recipes you’ll ever try! The salmon has a delicious golden brown exterior and the perfect blend of sweet and tart and buttery flavors.

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!

4.75 from 4 votes

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

This is one of the best salmon recipes you'll ever try! The salmon has a delicious golden brown exterior and the perfect blend of sweet and tart and buttery flavors.
Servings: 4
Prep15 minutes
Cook10 minutes
Ready in: 25 minutes


  • 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


  • 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.

Browned Butter Lime Sauce

  • 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).
  • 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.
  • Recipe Source: inspired by Gourmet Magazine, July 2006


Leave a Comment

Rate this recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Hugh

    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,

  • 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.

  • 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?

  • 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

    • Jaclyn

      Jaclyn Bell

      That should be fine you just won’t get the browned skin. Hope you love it!

  • 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…

  • 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!

    • Jaclyn

      Jaclyn Bell

      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.