Salmon with Garlic Honey Butter is my go-to favorite roasted salmon recipe topped with delicious compound butter for amazing flavor! Honey butter salmon is simply seasoned and oven roasted in under 15 minutes. You'll want to put that garlic honey butter on everything!
- Salmon - I doubt I'm not alone when I say I love love love fish and seafood! But, here in the Midwest, I consider it an occasional and a bit of an expensive treat. I like to buy wild-caught salmon from one of the better quality grocery stores, or a fish market if you have one. Farm-raised salmon just doesn't sound very good! I'd rather have better quality salmon and eat it less often! Recently I've even started buying frozen wild salmon filets at our local co-op. I was skeptical at first, but the quality is great and it's less expensive than fresh. Plus, it's nice to have one in the freezer for an easy meal!
- The Seasoning - With good quality wild-caught salmon, you don't want to hide it's flavor! I season this fish very simply with just olive oil, salt and pepper.
- The Garlic Honey Butter - Wild-caught salmon is less fatty than farm-raised salmon, so garlic honey butter salmon, melting over the top makes the perfect balance! It's an absolutely delicious sweet and savory combo, melting over every bite!
Step 1 - The Paper Bag Trick - On a sheet pan, cut a brown paper bag to roughly fit under your salmon. Lay salmon (skin side down) on the paper and season it with olive oil, salt and pepper. The baked salmon skin will stick to the paper bag instead of the pan, allowing you to easily serve the salmon with a metal spatula, and easily clean the pan!
You can also score the salmon into serving size pieces with a serrated knife before cooking it, slicing down through the flesh but leaving the skin intact. This makes it easier to serve individual pieces without having ragged edges on your servings.
Step 2 - Preheat the oven to 400°, and bake about 11 to 15 minutes. The baking time really depends on the thickness of the salmon so check it after 10 minutes and don't overcook! You can pull back the flesh with a fork to look inside and see if it's done.
Step 3 - While the salmon bakes, mix and mash together the garlic honey butter in a small bowl with a fork.
Step 4 - When the salmon is done, let it rest on the stove top about 5 minutes. Top it with the garlic honey butter, getting bits of it all over the salmon, and serve!
Storage & Leftovers
Leftover garlic honey butter salmon can be stored in an airtight container in the fridge for 2 days. If you have leftover salmon, try Salmon Avocado Bagels for another delicious dinner!
The garlic honey butter can also be made in larger quantities and frozen to use in any way.
What to Serve with Roasted Salmon
Roasted Honey Butter Salmon really goes with anything! I like to serve it with easy simple sides like Rosemary Garlic Mashed Potatoes or oven fries, green beans or a salad like this Italian Mixed Greens Salad with Crispy Prosciutto. Try it with these favorite side dishes:
- Green Bean Salad with Tomato and Feta
- Roasted Sweet Potato Slices
- Parmesan Kale Chips
- White Bean Bruschetta
- Pear and Blue Cheese Salad with Glazed Honey Walnuts
- Kid-Friendly Side Dishes
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Salmon with Garlic Honey Butter
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For the Salmon
- 1 pound wild caught salmon
- 2 teaspoons olive oil
- ½ teaspoon kosher salt
- 8 grinds fresh black pepper
For the Garlic Honey Butter
- 1 Tablespoon butter room temperature
- 1 small clove garlic minced or mashed to a paste
- 1 teaspoon honey
- 1 teaspoon fresh basil or parsley chopped (optional)
- Preheat the oven to 400° convection bake.
- On a sheet tray, cut a brown paper bag to roughly fit under your salmon (this step is optional but makes for easy clean up). Lay salmon (skin side down) on the paper and season it with olive oil, salt and pepper.
- Roast for 11-15 minutes, depending on the thickness of your salmon, until desired doneness is reached. I like salmon medium, just done but not overcooked! You can pull back a piece with a fork to check.
- Meanwhile combine all ingredients for the garlic honey butter in a small bowl, and mix and mash together with a fork.
- When the salmon is done, let it rest 5 minutes on the stove top. Top it with the garlic honey butter and serve.
- The Brown Paper Bag Trick -When roasting a piece of 'skin on' salmon in the oven, cut a brown paper bag to fit under the salmon while you roast it. The skin sticks to the bag while the flesh pulls right off to serve. This also makes the pan much easier to clean without that caked on skin!
- Score the Salmon - Using a serrated knife, score the meat into serving size pieces before cooking it, slicing down through the flesh but leaving the skin intact. This makes it easier to serve individual pieces without having ragged edges on your servings.
- Don't Overcook Salmon - Oven temperature and the thickness of the salmon can make the cooking time really vary. Always start with just 10 minutes, you can always put it back in the oven to cook longer but once it's overcooked, you can't undo it!
- Garlic Honey Butter can be made ahead of time and kept in the fridge or made in a larger quantity and frozen for later use. Great on Shaved Pork Sandwiches, steak, chicken, pasta, or bread.