Honey Butter Salmon

by Uncle Dibbz

This Honey Butter Salmon is made with a whole salmon filet, seasoned with Uncle Dibbz Straight Drop, covered in a lemon dill honey butter marinade, then cooked on a bed of lemon slices until tender, glossy, and full of flavor. It is perfect for summer cookouts, family gatherings, or anytime you want a seafood dish that feels special without being complicated.

Recipe Details

  • Prep Time: 15 minutes
  • Marinate Time: 20 to 30 minutes
  • Cook Time: 45 to 75 minutes on the smoker
  • Servings: 6 to 8
  • Smoker Temp: Start at 225°F, finish at 300°F to 325°F
  • Oven Temp: Start at 325°F, finish at 400°F
  • Target Internal Temp: 135°F to 140°F for tender salmon, or 145°F for fully cooked salmon

Ingredients

For the Salmon

  • 1 whole salmon filet, about 2 to 3 pounds, skin on preferred
  • 2 to 3 lemons, thinly sliced
  • 1 to 2 tablespoons Uncle Dibbz Straight Drop Rub, for seasoning the salmon
  • 1 tablespoon olive oil
  • Fresh chopped dill, for garnish
  • Fresh chopped parsley, optional
  • Lemon wedges, for serving

For the Honey Butter Marinade

  • 1/2 cup unsalted butter, melted
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 to 4 garlic cloves, minced
  • 1 tablespoon Uncle Dibbz Delta Dust
  • 1 to 2 tablespoons fresh chopped dill

Smoker Instructions

1. Make the honey butter marinade

In a bowl, mix together the melted butter, honey, olive oil, lemon juice, lemon zest, minced garlic, Uncle Dibbz Delta Dust, and fresh chopped dill.

The marinade should taste buttery, sweet, lemony, garlicky, and savory.

2. Prep and season the salmon

Pat the salmon dry with paper towels. Brush the top lightly with olive oil, then season the salmon directly with Uncle Dibbz Straight Drop Rub before adding the marinade.

This gives the fish a stronger flavor base so every bite tastes seasoned, not just glazed.

3. Add the marinade

Pour or brush the honey butter marinade over the seasoned salmon. Let the salmon sit for 20 to 30 minutes while the Traeger preheats.

Do not let it sit too long because the lemon juice can start to change the texture of the salmon.

4. Build the lemon bed

Lay thin lemon slices across the bottom of a cast iron pan, grill safe tray, or heavy duty foil pan. Overlap the slices slightly so the salmon sits on top of the lemons instead of directly on the pan.

Place the salmon skin side down over the lemon slices.

5. Smoke low first

Preheat the Traeger Ironwood XL to 225°F. Place the pan on the smoker and smoke until the salmon reaches about 120°F to 125°F internal.

Depending on the thickness of the filet, this may take around 35 to 60 minutes.

6. Baste and finish hotter

Spoon some of the melted honey butter from the pan back over the top of the salmon. Raise the Traeger temperature to 300°F to 325°F for the final 10 to 15 minutes.

This helps the glaze tighten up, gives the top a better finish, and keeps the salmon looking glossy and rich.

Pull the salmon when it reaches 135°F to 140°F for a tender, juicy texture. For fully cooked salmon, take it to 145°F.

7. Rest and garnish

Let the salmon rest for 5 to 10 minutes. Finish with fresh dill, a little parsley if using, extra lemon zest, and a light drizzle of the pan butter.

Serve the whole filet family style and let people pull pieces with forks.

Oven Instructions

1. Prep the salmon

Preheat the oven to 325°F. Lay lemon slices in the bottom of a baking dish, cast iron pan, or sheet pan.

Place the salmon skin side down on top of the lemon slices. Brush the salmon lightly with olive oil, then season it directly with Uncle Dibbz Straight Drop Rub.

Pour the honey butter marinade over the top.

2. Bake low first

Bake at 325°F until the salmon reaches about 120°F to 125°F internal. This usually takes about 20 to 30 minutes, depending on the thickness of the filet.

3. Finish hotter

Raise the oven temperature to 400°F for the final 5 to 8 minutes. This helps the honey butter glaze tighten up and gives the top a better finish.

Pull the salmon at 135°F to 140°F for tender salmon, or 145°F for fully cooked salmon.

4. Optional broiler finish

For more color on top, turn the broiler on for the final 1 to 2 minutes. Watch it closely because honey can burn fast.

5. Rest and serve

Let the salmon rest for 5 to 10 minutes. Finish with fresh dill, lemon zest, and a drizzle of the pan butter.

Serving Notes

Serve this Honey Butter Salmon right in the pan or carefully transfer it to a board. The lemon slices underneath add flavor, moisture, and a strong visual pop. The pan butter picks up that lemon flavor beautifully, so spoon some over the top before serving.

Best Sides

  • Grilled corn
  • Cucumber tomato salad
  • Garlic butter rice
  • Roasted potatoes
  • Grilled asparagus
  • Toasted bread for dipping in the honey butter juices

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