Print

Flavorful Honey Glazed Salmon Recipe with Roasted Asparagus and Lemon Caper Butter

honey glazed salmon - featured image
Print Recipe

A quick and elegant honey glazed salmon served with roasted asparagus and a bright lemon caper butter sauce, perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces each), skin-on preferred
  • 3 tablespoons honey (raw or local)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons unsalted butter
  • 2 tablespoons capers, drained
  • 1 bunch asparagus (about 1 pound), trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: chopped fresh parsley or dill

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, whisk together 3 tablespoons honey, 1 tablespoon olive oil, and the minced garlic to create the honey glaze.
  3. Pat dry the salmon fillets with paper towels, then season both sides with salt and pepper. Place the fillets skin-side down on a lined baking sheet or roasting pan.
  4. Brush the honey glaze generously over the tops of the salmon fillets.
  5. Trim the tough ends off the asparagus and toss the spears in olive oil, salt, and pepper. Arrange them on the baking sheet next to the salmon without overcrowding.
  6. Roast the salmon and asparagus together in the oven for 12-15 minutes until the salmon is opaque and flaky and the asparagus is tender-crisp with some charred tips. Add 2-3 more minutes if fillets are thicker.
  7. While roasting, melt the unsalted butter in a skillet over medium heat. Add the drained capers and fresh lemon juice, stirring gently for 1-2 minutes until fragrant and slightly thickened. Remove from heat and stir in chopped fresh parsley if desired.
  8. Transfer the salmon and asparagus to plates and spoon the lemon caper butter sauce generously over the salmon. Serve with a lemon wedge if desired.

Notes

Pat salmon dry before seasoning to help glaze stick better. Use skin-on fillets for crispiness and moisture retention. Use fresh lemon juice for best flavor. Avoid overbaking salmon as it continues cooking after removal from oven. If asparagus cooks faster, remove early and keep warm. For extra flavor, sear salmon skin-side down before roasting. Add capers only in butter sauce to keep them moist and flavorful. Butter sauce is best served warm and poured over salmon just before serving.

Nutrition

Keywords: honey glazed salmon, roasted asparagus, lemon caper butter, quick salmon recipe, healthy dinner, easy weeknight meal, gluten-free, dairy-free option

Find it online: https://wigglebite.com/flavorful-honey-glazed-salmon-recipe-with-roasted-asparagus-and-lemon-caper-butter/