Name: Honey-Lime Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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)

Honey-Lime Salmon

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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.

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Prep Time 5

Cook Time 15

Total Time 20

Course Dinner, Lunch, Main Dish

Cuisine American

Servings 4 Servings

Ingredients

1-1 ½ 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 + ½ Tbsp Fresh Parsley, chopped reserve the 1/2 Tablespoon for serving
1-1 ½ Cups Rice, cooked for serving

Instructions

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!