Moist and succulent, this recipe for honey-lemon glazed salmon fillets with lemon-dill butter is an easy entrée. The lemon-dill compound butter is perfect with these salmon fillets.
Salmon is one of my ‘go-to’ choices any time I need to put a quick dinner on the table and today we are broiling wild Alaskan sockeye salmon fillets with a honey-lemon glaze and a compound butter of lemon and dill.
Compound butter is basically butter mixed with any other flavors such as shallots, garlic, fresh herbs, zests of lemons or any creation you dream up. It is mixed together, shaped and wrapped in parchment paper or plastic wrap and stored in the fridge until needed.
Compound butter adds a rich, flavorful topping to warm veggies as well as meats or in this case on our lovely honey-glazed sockeye salmon fillets.
Sockeye is Don’s favorite salmon and this entrée of broiled honey-lemon salmon fillets with lemon-dill butter will put a smile on his face.
The cold waters of the Pacific Northwest has a great supply of wild sockeye salmon. This delicious salmon is a fatty fish, rich in the Omega-3 healthy fat and has a firm deep reddish-orange flesh.
Generally, sockeye’s do not grow to be larger than 6 or 8 pounds.
This is a quick and easy entrée as most sockeye salmon fillets will range about 1-inch thick and it will broil up in 6 to 8 minutes.
We brushed a tangy honey-lemon glaze on the fillets that browns up beautifully under the broiler.
A thin slice of lemon-dill butter is placed on top of the fillets just before serving and as it melts it oozes down the salmon for a taste sensation.
We have paired these sockeye salmon fillets with pan-roasted fingerling potatoes, whole baby carrots, mushrooms and snow peas. Plus a nice bottle of Pinot Noir wine.
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For the Lemon-Dill Butter:
For the Honey-Lemon Glaze
For the Salmon:
For the lemon-dill butter:
For the Honey-Lemon Glaze:
For the Salmon Fillets: