BAKED HONEY LIME SALMON
- WineCheeseScallops
- Jul 8
- 5 min read
Bright, bold, and bursting with citrusy sweetness—this Baked Honey Lime Salmon is the perfect weeknight showstopper! The tangy lime and honey glaze caramelizes beautifully under the broiler, while the gentle heat from smoked paprika and gochugaru adds depth and balance. It’s easy enough for a Tuesday night but stunning enough for your next dinner party.
This recipe is all about the sauce—garlicky butter meets fresh cilantro, warm spice, and vibrant citrus to create a sticky, flavor-packed glaze. You’ll love how the foil packet traps all that juicy goodness under the salmon, resulting in perfectly tender bites every time. Pair it with cilantro lime rice for a fresh and complete meal!
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Gochugaru:
This Korean red pepper flake isn’t just about heat—it’s about warmth, depth, and gentle smoky sweetness. Unlike traditional chili flakes, gochugaru has a more complex flavor profile that complements honey and citrus beautifully. It adds just enough spice without overpowering the dish, making it family-friendly but still exciting.
Fresh Lime:
Lime juice and zest are the stars of this glaze. The juice adds a sharp brightness that cuts through the richness of the salmon and butter, while the zest brings an aromatic lift. Used together, they create a multi-dimensional citrus note that enhances every bite. Always zest before juicing to get the most out of each lime!
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Origin Story | BAKED HONEY LIME SALMON
This recipe was born out of a craving for something light yet comforting—something that straddled the line between a summer cookout and a cozy evening meal. We wanted a main course that didn’t require a grill, wouldn’t dry out, and could be dressed up with pantry staples. Salmon was the perfect canvas.
Inspired by flavors found in Southeast Asian and Latin cuisines, we brought together honey, lime, and gochugaru—then added smoky paprika and fresh cilantro for a finishing touch. The foil-packet baking method keeps cleanup minimal and flavors concentrated. What started as a quick experiment turned into one of our go-to salmon dishes!
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Tips, Serving Suggestions, or Storage Advice
Choose skin-on salmon: It helps protect the fish from drying out while baking and adds extra flavor.
Don’t skip the zest: Lime zest brings intense citrus aroma that lime juice alone can’t replicate.
Use a rimmed baking sheet: This keeps any juices from spilling in the oven.
Line the foil well: Fold up the sides securely to trap all the buttery glaze around the salmon.
Room temp salmon cooks evenly: Letting the fish sit out briefly prevents undercooked centers or overcooked edges.
Microwave butter carefully: Stir between bursts to prevent the garlic from burning.
Watch the broiler closely: Broiling adds caramelization but can burn the glaze quickly—keep a close eye!
Double the sauce: It’s delicious spooned over rice, couscous, or roasted veggies.
Make it ahead: The spice rub and sauce can be prepped in advance for quicker assembly.
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Unique Recipe Qualities
Combines sweetness, acidity, spice, and richness for a balanced flavor.
Uses foil-packet baking for easy cleanup and perfectly tender salmon.
Gochugaru adds a subtle twist not found in most honey lime salmon recipes.
Quick enough for weeknights, fancy enough for guests.
Flexible pairing—works with rice, noodles, or a fresh salad.
The glaze doubles as a sauce for sides or extra drizzle.
Kid-friendly but still interesting for adventurous palates.
Fresh lime juice + zest gives bright, vibrant flavor in every bite.
Garlic butter base enhances both flavor and aroma.
Finishes under the broiler for a restaurant-quality caramelized top.
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Baked Honey Lime Salmon
Ingredients:
2 salmon filets (skin on)
3 tablespoons unsalted butter
2 tablespoons honey
2 limes, juiced and zested (plus more for garnish)
3 garlic cloves, minced
3 tablespoons fresh cilantro, minced
1 teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon gochugaru
1 teaspoon kosher salt
Instructions:
Preheat oven to 375°F.
In a small bowl, mix the smoked paprika, black pepper, gochugaru, and salt. Rub this mixture evenly over all sides of the salmon filets.
Line a baking sheet with aluminum foil. Place the seasoned salmon on the foil, skin side down. Let it rest at room temperature while you prepare the glaze.
In a microwave-safe bowl or measuring cup, combine butter and garlic. Microwave for 15 seconds, then stir. Continue in 10-second intervals, stirring after each, until butter is fully melted.
Stir in the honey, lime juice and zest, and minced cilantro.
Pour or brush the sauce generously over the salmon filets. Fold up the edges of the foil to create a shallow bowl around the salmon, trapping the sauce.
Bake for 18 minutes. Then, turn the oven to broil and cook for an additional 4–5 minutes. Watch closely to prevent burning.
Remove from the oven and spoon any remaining sauce over the top.
Garnish with fresh lime slices and cilantro leaves. Serve with cilantro lime rice or your favorite side dish.
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FAQ Section
Can I use frozen salmon?
Yes, just be sure to thaw it completely and pat dry before applying the spice rub and glaze.
What can I substitute for gochugaru?
Use a pinch of red pepper flakes or a small dash of cayenne if needed—but gochugaru’s mild heat is worth seeking out!
Is broiling necessary?
Broiling adds a delicious caramelized top. If you skip it, just bake the salmon for an additional 2–3 minutes instead.
Can I cook this on the grill?
Yes! Just wrap the foil packet tightly and place on medium heat for about 15–18 minutes.
Does the skin need to be removed?
Nope—the skin acts as a barrier and helps keep the salmon moist. It can easily be removed after cooking, if preferred.
How do I reheat leftovers?
Reheat gently in the oven at 300°F until warmed through, or microwave in short bursts with a splash of water or lemon juice.
What side dishes go well with this?
Cilantro lime rice, coconut jasmine rice, roasted asparagus, or a crunchy slaw are all great choices.
Can I use bottled lime juice?
How spicy is it?
The gochugaru adds mild warmth, not a lot of heat. Adjust to taste or omit if serving spice-sensitive guests.
Can I double the recipe?
Absolutely! Just make sure each filet has enough room in its foil packet so the glaze doesn’t spill out.
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