How to Make Salmon con Miel (Honey Dill Salmon)
Honey dill salmon with mango salsa is a warm-weather fave here at Lola’s Cocina. You can make it on the stovetop, in the oven, or in an air fryer! I learned to make this delicious salmón con miel y eneldo from my mom. Even people who don’t like fish, love this recipe. It’s light, flavorful (not fishy), and ready in 15 minutes!
This recipe has been in my family for over 20 years and I just recently got the background story behind it. When my mom started working at her local school district, she was invited to a graduation ceremony. It was at this event that she tasted this honey dill salmon paired with a vibrant mango salsa. Everything was prepared by the students, and my mom quickly introduced this flavorful dish to us. We’ve enjoyed it ever since and my sisters and I each add our own twist to it. Even people who swear that they don’t like fish end up licking their plates because they swear that it’s not fishy. I think it’s something about the combination of honey and dill that cuts the fishiness.
INGREDIENTS YOU’LL NEED
Here’s what you’ll need to make this salmón con miel: fresh salmon (with or without skin, it’s up to you), honey (I’ve also used agave), fresh or dry dill, salt and oil if you’ll be sautéing it (garlic and butter add great flavor when sautéing). I recently made it in the oven and it came out great, too.
STEP-BY-STEP INSTRUCTIONS
1. Season salmon
- Season both sides of salmon with salt and then cover with honey.
2. Cook salmon
OVEN METHOD
- Preheat to 425°F (200°C). Line a baking sheet with parchment paper.
- Place seasoned salmon filets on the baking sheet, skin-side down. Top with fresh or dry dill.
- Bake for 10-12 minutes, or until salmon flakes easily with a fork. For a caramelized glaze, broil for the last 1-2 minutes.
STOVETOP METHOD
- Heat 1-2 tablespoons of olive oil in a non-stick skillet over medium-heat. I like to use my cast-iron skillet for this.
- Add 2 tablespoons of butter and 3 cloves of garlic. Sauté for 3 minutes.
- Next, sear salmon by placing fillets skin-side down, in the hot skillet. Cook for 3-5 minutes until skin is crispy.
- Flip salmon, reduce heat to medium-low, and cook for another 3-5 minutes, or until cooked through.
3. Serve and enjoy
- Enjoy honey dill salmon topped with mango salsa alongside my buttery garlic rice or my arroz verde con cilantro. Wash it all down with a refreshing agua de limón.
RECOMMENDED BY LOLA FOR THIS RECIPE
I like using my countertop air fryer oven for this recipe, especially when it’s hot outside because I can avoid turning on the regular oven. VIEW PRODUCT
LOOKING FOR MORE INSPIRATION?
- Easy Tuna Ceviche
- Mexican Mango Salsa (this pairs perfectly with salmon and other fish recipes)
- Cactus Ceviche
- Fresh Nopales Salad
- Fresh Lentil Salad
Salmón con Miel (Easy Honey Dill Salmon)
Equipment
- Baking sheet or non stick skillet for stovetop method
- Parchment paper
Ingredients
- 2 pounds salmon about 4-6 bbq cut fillets
- 1 tablespoon salt or to taste
- ½ cup honey agave or maple syrup will also work
- ⅔ ounces fresh dill or 2 teaspoons dry dill
- 2 tablespoons olive oil if using stovetop method
- 2 tablespoons butter if using stovetop method
- 3 cloves garlic if using stovetop method
Instructions
- Season salmon. Season both sides of salmon with salt and then cover with honey.
- OVEN METHODPreheat to 425°F (200°C). Line a baking sheet with parchment paper.Place seasoned salmon filets on the baking sheet, skin-side down. Top with fresh or dry dill. Bake for 10-12 minutes, or until salmon flakes easily with a fork. For a caramelized glaze, broil for the last 1-2 minutes.
- STOVETOP METHODHeat 1-2 tablespoons of olive oil in a non-stick skillet over medium-heat. I like to use my cast-iron skillet for this. Add 2 tablespoons of butter and 3 cloves of garlic. Sauté for 3 minutes. Next, sear salmon by placing fillets skin-side down, in the hot skillet. Cook for 3-5 minutes until skin is crispy. Flip salmon, reduce heat to medium-low, and cook for another 3-5 minutes, or until cooked through.
- Serve and enjoy. Enjoy honey dill salmon topped with fresh mango salsa alongside my buttery garlic rice or my arroz verde con cilantro. Wash it all down with a refreshing agua de limón.
A Note from Lola
A BRIEF NOTE ON NUTRITION FACTS
While the total honey used in the recipe contributes the the total carbohydrates, it’s important to consider that when honey is cooked in the oven or on the stovetop, some of its water content may evaporate, concentrating the sugars. Additionally, some of the honey might caramelize or stick to the cooking surface, meaning not all of the initial amount applied will be consumed with each fillet. Therefore, the actual amount of sugar consumed per fillet might be slightly less than the calculated amount based purely on the ingredients added.Nutrition
This recipe was originally published on October 1, 2013 and updated with step-by-step instructions and images on
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I DREAM of this salmon!!!! Hands down one of my favorite dinner meal to make.
Such a light, healthy and delicious dinner!