Blackened Salmon with Honey and Lime

Blackened salmon with a honey and lime glaze is simply amazing. It’s so easy to make and so delicious, you’ll want to keep it in your regular rotation. You can make it for a nice dinner or for meal prepping for the week.

You can use this blackeded salmon with honey and lime on salads or on top of rice, and in so many other ways.

What you’ll essentially be doing in this recipe is coating the salmon with blackened seasoning, grilling it on a cast-iron skillet, and then making a fresh honey lime glaze to top off the fish at the end.

Looking for a knock-out dinner recipe? Try Oscar Style Steak, a gourmet surf-and-turf recipe with a Hollandaise sauce you can easily make at home!

How to Male Blackened Salmon with Honey Lime Glaze

First, make sure you have all the right ingredients on hand. With the exception of lime and salmon, you likely already have them in your kitchen.

Ingredients for honey lime glazed salmon:

• 1 pound fresh salmon (cut into about 4 pieces)
• 2 -3 tablespoons blackened seasoning (enough to fully coat your fish)
• 1 tablespoon olive oil (for frying)
• 1 tablespoon butter
• 1 tablespoons butter (for the glaze)
• 2 tablespoons honey (for the glaze)
• 1 lime (1 teaspoon juice, 1/2 tablespoon zest)

Then, if your salmon is one large filet, cut it into sections that are the sized to the portion you’d like to serve. For one pound of salmon, four pieces are a nice amount, but the sizes are up to you! You can use salmon with either the skin on or off, depending on your preference. (Here, this blackened salmon recipe uses salmon without the skins.)

Of course, the very best salmon is fresh, wild-caught salmon. But if you have frozen, wild-caught salmon or farm-raised salmon that will work just fine. If it’s frozen, thaw it overnight in the refrigerator or in a bowl of cold water for about 30 minutes.

Once your salmon is cut, pat the fillets dry with a paper towel. Then, thoroughly coat each piece of salmon on all sides with the blackened seasoning.

Heat a cast-iron skillet or frying pan with olive oil on medium high. Once the oil is hot, add your salmon pieces. If you’re using salmon with the skin, start by grilling the salmon with the skin down to crisp it up.

Pan fry your salmon pieces for about 3 to 4 minutes and then flip them with a spatula. One good sign that the salmon pieces are ready to flip is that the seasoning has turned a dark color and the fish is cooked about halfway through. You can tell if the fish is cooked by the opaque color.

Continue grilling another 3 to 4 minutes on the other side. Cook your salmon until it is at least 145°. But be careful not to overcook it or it will be too dry.

Once you’re black and salmon has cooked, use a spatula to place it on a serving platter.

Honey Lime Glaze

As your blackened salmon is cooking, (or even beforehand), you’ll want to make the honey lime glaze, which is a very easy process.

To make the honey lime glaze for salmon, first melt the unsalted butter in a small pot. Mix in honey and lime zest (the zest of one half lime, about ½ tablespoon.)

How to Serve Blackened Salmon with Honey Lime Glaze

Use a spoon to pour the honey lime sauce over the blackened salmon to create a glaze. Garnish with the remaining lime zest.

Serve warm immediately. Keep leftovers in the refrigerator for 3 to 4 days.

For an excellent side dish to go with blackened honey lime salmon, try:

• Coconut Lime Rice
• Gorgonzola Mashed Potatoes
• Chesapeake Corn Ribs
• Fresh Herb Corn Salsa
• Blackened Brussels Sprouts
• Lemon Roasted Green Beans
• Spinach Bacon Salad

How to Make Homemade Blackened Seasoning

Want to make your own blackened seasoning? If you don’t have blackened seasoning, but you have a good amount of spices in your pantry, you may be able to easily make your own.

Here are the ingredients for blackened seasoning to just mix together:

• 2 tablespoon smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon cayenne powder
• 1 teaspoon garlic powder
• 1 teaspoon fine sea salt
• 1 teaspoon black pepper
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme