Description
This Sticky Honey Butter Salmon with Creamy Chili Dip combines a sweet and savory glaze with a cool dip for a culinary delight.
Ingredients
Scale
- 4 salmon fillets
- ¼ cup honey
- ¼ cup melted unsalted butter
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- ½ cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp sweet chili sauce
- 1 tsp lime juice
- 1 tsp garlic powder for dip
- Salt, to taste for dip
Instructions
- Begin by whisking together the honey, melted butter, soy sauce, Dijon mustard, garlic powder, paprika, and a pinch of salt and pepper in a mixing bowl.
- Once your marinade is well-combined, it’s time to coat the salmon fillets. Place your salmon in a shallow dish and pour the marinade over the top.
- As the salmon marinates, preheat your oven to 400°F (200°C).
- When the oven is ready, take the marinated salmon out of the fridge. Place each fillet skin-side down on your prepared baking sheet. Bake the salmon for 15 to 20 minutes.
- While your salmon is baking, prepare the creamy chili dip by mixing together the mayonnaise, sour cream, sweet chili sauce, lime juice, remaining garlic powder, and salt.
- After baking, remove the salmon from the oven and let it rest for a few minutes. Serve the salmon on a platter, garnished with parsley, with the chili dip on the side.
Notes
Leftover salmon can be stored in an airtight container for up to 2 days. The dip should be stored separately and can last up to a week.
- Prep Time: 30 minutes
- Cook Time: 15–20 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 560 mg
- Protein: 24 g