Honey-Lime Salmon
Honey-Lime Salmon
Yes, I’m posting another Salmon recipe 😉 My family just LOVES Salmon SO much that I am always in search of new and different ways to prepare it! We also adore anything citrus, so this recipe is perfect for us!!! With just a few ingredients needed and about 20 minutes, this yummy dish earns 5-stars in this household 🙂
As usual, I have to thank Ree Drummond for sharing the original version of this wonderful recipe! I made a few adjustments to the original version in order to make it Gluten-Free and allergy-friendly for my family.
- 1-1 1/2 lb Salmon (cut into 4 fillets; skin removed, if desired)
- 1-2 Tbsp Canola Oil
- 4 Tbsp Butter, Unsalted (divided)
- 1-2 pinches Salt
- 1-2 pinches Ground Black Pepper
- 1-2 Tbsp Honey (start with 1 Tbsp and add more for desired sweetness)
- 1 Tbsp Gluten Free Soy Sauce
- 2 Medium Limes, Zest & Juice (Divided)
- 2 + 1/2 Tbsp Fresh Parsley, chopped (reserve the 1/2 Tablespoon for serving)
- 1-1 1/2 Cups Rice, cooked (for serving)
- Begin cooking the rice while you prepare the Salmon (both should be done at about the same time).
- Preheat oven to 250 degrees.
- In a large non-stick skillet, heat the oil and 2 Tablespoons of the butter over medium heat until the butter is completely melted and the surface begins to shimmer.
- Gently add the Salmon fillets to the pan, skin side down, and season the tops with salt & pepper; cook each side for approximately 3-5 minutes, depending on the thickness of the fillets (they are done when they begin to flake apart);
- When the Salmon fillets are done, carefully transfer them to an oven-proof plate/dish and place in the preheated oven to keep warm.
- Meanwhile, reduce heat to medium-low and return the skillet to the cooktop.
- Add the remaining 2 Tablespoons of Butter, Honey, GF Soy Sauce, Zest & Juice of 1 Lime to the skillet and stir until the butter is completely melted and the mixture begins to boil; cook until the sauce begins to thicken (about 1-2 minutes); add the chopped Parsley and mix thoroughly.
- Next, carefully add the Salmon fillets back into the skillet and spoon the sauce evenly over each fillet; continue cooking for 1-2 minutes while continuing to baste the fillets with the sauce mixture.
- Mix the remaining Zest & Juice of the other Lime into cooked rice; serve the Salmon fillets over the rice and drizzle remaining sauce and reserved Parsley over the tops of each fillet.
- Enjoy!