Browned Butter Honey Garlic Salmon (2024)

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BY Karina | 78 Comments

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Browned Butter Honey Garlic Salmon! Only 3 main ingredients in under15 minutes.

Browned Butter Honey Garlic Salmon is aCafe Delites original recipe! Salmon steakspan fried in browned butter infused with garlic and honey, then grilled/broiled for an extra 6 minutes for extragolden, crispy and caramelised finish.The browned butter cooks right into this salmon and the honey and garlic give it such a beautiful flavour and charred finish in the oven.

Browned Butter Honey Garlic Salmon

When I hear browned butter…I hear complicated, but this recipe issimple and easy. Salmon broiled with a salty-sweet glaze. You’ll be licking the plate clean! Garlic butter has a taste to die for, however, when you take it that step further and brown that butter first, then add your garlic to infuse all of those flavours into your browned butter? WOW! The combination is incredible! I looked online everywhere for something like this and couldn’t BELIEVE it when I found out this flavour combo hadn’t been explored!

I do have a few tips though!

How to make Browned Butter Honey Garlic Salmon:

The first step is to have all of your ingredients together and ready for you when you start cooking. This recipe moves fast.
Adjustyour oven shelf at least 8-inches away from the heat element in your oven to prevent burning.
When browning butter, the heat needs to be on medium-high. After your butter melts, watch it continuously while it bubbles up, then foams and starts to give off a nutty aroma. At this point, stir it occasionally and swirl the pan carefully until the foam subsides. You’ll be left with a dark golden hue and some charred bits on the bottom of your pan. From here you need to act quick.
Allow the honey to melt completely though the browned butter before adding garlic.
When adding lemon juice, be careful of the butter splattering.
Add the salmon with the top facing up (skin-side down) and baste it while it cooks in the skillet.
Before broiling, you can add lemon wedges around your salmon if you like your sauces to take on more of a citrus flavour OR leave them out for a milder taste.
While broiling, keep an eye on the salmon as it can easily go from slightly charred to burnt very quickly. Put your timer on for 3 minutes and keep watching from there.

This salmon takes on a whole new level of crispy and caramelised on the edges, while staying juicy on the inside.If you’ve never tried browning your butter with salmon…try it!Serve with greens and extra garlicky brown butter sauce…

WATCH US MAKE theBrowned Butter Honey Garlic Salmon RIGHT HERE!

Browned Butter Honey Garlic Salmon is a great way to change up any salmon dinner! Only 3 main ingredients in under 15 minutes!
ORIGINAL RECIPE BY KARINA, CAFEDELITES ©

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Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

Ingredients

1/4 cup (4 tablespoons) butter
1/4 cup (4 tablespoons) honey
2-3 cloves garlic, minced*
1-2 tablespoons fresh squeezed lemon juice (or juice of half a lemon)
4 wild caught salmon fillets (about 1/2 pound or 250 grams each), skin off or on
Lemon wedges (to serve)
Salt, to taste

Instructions

Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia).
Place butter in a cast iron skillet (or an oven-proof frying pan if you don't have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.

Notes

*For a mild garlic taste, use 2 cloves. For more flavour in your sauce, use 3 cloves!

Oven Baked Method:

Pre-heat oven to 410°F (210°C).
Follow Steps 2-3 as above.
At Step 4 when adding thefillets into the skillet, transfer to oven to bake for 4 minutes (depending on the size and thickness of your fillets).
Broil (or grill) for 2 minutes to get nice charred edges.

Nutrition

If you love my original recipe, you’ll love THESE:
Browned Butter Honey Garlic Chicken
Browned Butter Honey Garlic Shrimp
Honey Garlic Salmon

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Reader Interactions

Comments

Daphne Hinds says
July 16, 2023 at 7:13 am

Oh my goodness! This is phenomenal! I am so happy I tried this! My husband is raving too! Delicious!
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Jackelope says
June 16, 2023 at 11:31 am

So, so good! I cooked my salmon a little too long (because I overestimated the weight), but was still really tasty and super easy. I recommend this site to everyone. I tell them, just go there and make something, you won’t be sorry!
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Bobbie B says
June 02, 2023 at 8:52 am

Being alone this week I decided to try a couple of different recipes. This one I knocked out of the park. It was so simple but, so rich. I can’t wait to cook it for my family in the coming weeks. I could see this becoming a regular meal at our house.
Reply
Deborah says
January 02, 2022 at 9:06 am

Okay.. soo my teenage daughter and I love salmon, by the grace of the food Gods I came across your recipe and I must say this is simply amazing and delicious! I didn’t have honey (idk) so I used syrup instead, said a prayer lol and it came out wonderful! I paired it with garlic mashed potatoes and French style green beans. It was quick and I will be putting this recipe in rotation! Thanks and happy new year!!
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Vincent says
February 03, 2021 at 12:05 pm

Just made this tonight for dinner and it was tasty! The butter and garlic was a little more burnt than I expected and the browned butter cooked very quick (less than 30 seconds), which is what I think my mistake was. I put the cast iron on medium to preheat for about 15 or so minutes. Did you allow your pan to preheat or just started working on the browned butter in a cold cast iron? Thanks and I will be trying this again!
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