Honey Glazed Salmon with Browned Butter Lime Sauce

AKA, Knock-Your-Socks-Off Salmon. Seriously, this is the best dish I’ve ever made.

Tristan doesn’t even like salmon, but we’d had some in the freezer for ages, and it was time to clean house. When I found this recipe on Cooking Classy and saw that browned butter, honey AND lime were involved,  if ever a recipe would win him over, this was it.

I’d never made salmon before, and there were definitely some “uh oh” panic moments, in which I may have screamed “GOOGLE HOW TO CUT A FROZEN FILET!” This made it all the more gratifying when Tristan pronounced it Delicious. And I agreed!

Without further adieu:

Honey Glazed Salmon with Browned Butter Lime Sauce

4 servings

You will need:

  • 4 (6 oz) salmon fillets, rested at room temperature for 20 min. (Mine were still frozen, despite attempts to thaw them 24 hours in advance. Note the picture of the carefully saran-wrapped filets in a glass bowl, as instructed)
  • 8 tsp flour
  • 2 Tbsp honey
  • zest of 1 – 2 limes
  • 2 Tbsp extra virgin olive oil
  • 1 recipe Browned Butter Lime Sauce (recipe below)
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 black pepper

Honey Glazed Salmon 4 - Torie and Tristan



  • Note: Prepare two salmon fillets at a time or use two skillets, because you don’t want to overcrowd the salmon when cooking it on the stovetop or it won’t cook 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.
  • Heat 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom. Once oil is hot, carefully place salmon in pan and drizzle honey on one side (less than 1 tsp); cook over medium heat, 3-5 minutes. Flip over and drizzle honey on the other side and cook an additional 3-5 minutes. Salmon should be cooked through with bottom 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.

Honey Glazed Salmon 3 - Torie and Tristan Honey Glazed Salmon 5 - Torie and Tristan

Browned Butter Lime Sauce
  • Place butter in a small saucepan. Cook over medium heat, swirling pan occasionally, until butter has a nutty fragrance and has turned an amber shade.
  • 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 until ready to serve; might need a whisk before pouring onto salmon.

Honey Glazed Salmon - Torie and Tristan

And here’s the final product. Buttery, sweet, tangy. Lightly crisped on the outside yet melts in your mouth.

Header - Torie and Tristan

If you try this recipe, do let me know what you thought! I need to know if it is not, in fact, that best thing you’ve ever tasted.



Honey Parmesan Roasted Brussels Sprouts

For the second year, my work is sending me to the International Food Blogger Conference at the W Hotel Seattle, as I typically have PR clients and media contacts that are involved in the event. I go, I network, I eat … I learn a bit about food blogging. Since I have an actual blog this year, I thought it would behoove me to blog about food at some point before the conference. Here it is, the eve before, and I’m doing my first one – HA!

Earlier this week, I shared a recipe for Honey Parmesan Roasted Brussels Sprouts, and last night, I made it!

This is what they are supposed to look like:


You need:

  • 1 lb. brussels sprouts
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 teaspoon onion powder
  • pepper to taste
  • 1/4 cup parmesan cheese
  • 1/8 cup honey



After preheating the oven to 450 degrees, microwave the brussels sprouts for 5 minutes in a bag or in a bowl covered with saran wrap (pierce hole in top to let steam out). The author suggests using a cooling rack for baking; I happened to have a broiling pan with rack so that worked well. I covered the bottom of the pan in foil and sprayed the whole thing with cooking spray. After spreading the brussels sprouts evenly across the rack, it says to spray the sprouts with cooking spray as well to help the seasonings stick; however I thought cooking spray seemed too artificial so I drizzled olive oil over them instead … next time, I would use an olive oil spray – best of both worlds!

The next and final step is to sprinkle all of the dry ingredients (including cheese) evenly across all of the brussels sprouts and place into the oven, baking 12-15 minutes.  Check, and check!


Once out of the oven, drizzle the honey over the pan and VOILA!




I gotta tell ya, it was pretty tasty! Even Tristan commented on how good the veggies were, and when accompanied with spaghetti and bread, that’s saying something!

I would LOVE to know other great ways to serve brussels sprouts… I want to say that last night was the first time I’ve ever had them. What other good recipes are out there? Please share!