Honey Lemon Salmon

Honey lemon salmon is a simple recipe to jazz up a basic pan-cooked salmon with a delicious honey lemon butter glaze. Making this dish is very easy, with just some salt and pepper to season the salmon fillets and, of course, the honey lemon butter sauce!

You can cook this dish in just a few minutes to serve right away or to make for the week ahead for your meal prepping.

Looking for a great salmon recipe? Also try Blackened Honey Glazed Lime Salmon!

Ingredients for honey lemon salmon

All you need for this pan salmon recipe are the salmon fillets, honey, lemon, and a couple knobs of butter. And you’ll also need some salt and pepper to season it.

(This recipe, as well as the final pictures, include optional toasted coconut. See below for how to make toasted coconut if you would like to include toasted coconut. But it’s not crucial for a honey lemon salmon recipe.)

• 1 lb salmon
• salt and pepper to season
• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 2 tablespoons honey
• 1 lemon
• 2 tablespoons toasted coconut (optional)

You can use any kind of salmon for this dish. Here we have two cuts of salmon with the skin on.

If you’re using frozen salmon, you’ll want to defrost it before cooking it in the pan. You can do this by putting it in the refrigerator for 24 hours, or placing it in a sealed bag in a large bowl of cold water for about 30 minutes.

Pat the salmon dry with paper towels, and season both sides with salt and pepper.

Heat a cast-iron skillet or frying pan on medium high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Once the butter has melted, add the salmon fillets skin side down.

Cook the salmon until it’s at least halfway cooked, turning a light pink. Then use a spatula to flip and cook on the other side. Each side should take about 3 to 4 minutes, depending on the size of your salmon pieces. Cook the salmon to 145 degrees.

Use a spatula to transfer the cooked salmon to a serving platter.

Honey Lemon Butter Sauce for Salmon

Zest and juice one and juice lemon, reserving a few medallion slices to top the fish later.

Then, heat 1 tablespoon of butter, 2 tablespoons of honey, and the lemon juice (which should be about 2 tablespoons) in a little pot on medium heat. Heat the sauce until the butter is melted and the ingredients combine.

Pour the honey lemon butter sauce over the salmon pieces, then top with either the optional toasted coconut and/or a few lemon slices. Serve immediately warm.

Consider serving your salmon on a bed of rice or quinoa. That way, when you pour the honey lemon glaze over the salmon, the rice or quinoa can absorb the rest of it. Tasty!

How to Make Toasted Coconut for Salmon

If you want crispy, coconut crunchies on the top of your salmon, it’s easy to make. If you’re using unsweetened coconut flakes, just pop them in the oven or toaster. Oven for about three minutes in one layer. You don’t need to stir them but keep your eye on them because they brown quickly.

If you’re using sweetened coconut flakes, toast them in the oven for about 10 minutes, stirring occasionally. Toast them until they are just slightly golden brown.

How to Serve Salmon with Lemon and Honey

You can serve your salmon, warm with side, dishes, like rice, mashed potatoes, roasted vegetables, or salad. Using rice or quinoa as a bed for your salmon is perfect for salmon with honey lemon butter sauce because it can absorb the leftover sauce.

You can keep your leftover honey glazed lemon, salmon in the fridge for 2 to 3 days. It’s also delicious cold.

For more great dinner dish recipes, also try:

• Coconut Lime Chicken Thighs
• Oscar Style Steak
• Tofu Marsala