This Hot Honey Salmon recipe delivers a mouthwatering balance of sweet heat and savory depth in every bite. It’s an easy, flavorful dish where tender baked salmon is coated in a sticky hot honey glaze that caramelizes beautifully in the oven. From weeknight dinners to casual entertaining, I find this recipe perfect when I want something quick, healthy, and seriously satisfying.
Why You’ll Love This Recipe
I love how this salmon turns out with crispy edges, juicy texture, and bold flavor. The hot honey glaze is what makes this dish shine—it brings sweetness from the honey, a kick from the hot sauce, and umami from the soy sauce, all tied together with a splash of lemon. It’s quick to prep, quick to bake, and always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 salmon fillets (about 6 oz each)
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1/3 cup honey
2 tablespoons hot sauce (such as Sriracha or Frank’s RedHot)
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
Optional garnish: green onions, sesame seeds
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper for easy cleanup.
I pat the salmon fillets dry, then rub them with olive oil, smoked paprika, garlic powder, salt, and pepper.
On the stovetop, I simmer the honey, hot sauce, soy sauce, and lemon juice in a small saucepan for 2–3 minutes until it slightly thickens.
I brush the salmon generously with half the glaze, then bake it for 12–15 minutes, or until it flakes easily with a fork (internal temperature should be 125–130°F).
Once out of the oven, I brush the fillets with the remaining glaze and add a garnish of green onions or sesame seeds for a final touch.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 340 kcal per serving
Variations
I sometimes swap the hot sauce with chili garlic sauce for extra texture and flavor.
For a citrusy twist, I use orange juice instead of lemon.
If I want more crunch, I top the baked salmon with chopped roasted peanuts or cashews.
I make it low-sodium by using low-sodium soy sauce and skipping extra salt.
For a smoky kick, I occasionally add chipotle powder along with the paprika.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven at 300°F (150°C) for about 10 minutes to maintain the texture. Microwaving works too—about 1–2 minutes on medium power—but I cover the salmon with a damp paper towel to prevent it from drying out. I avoid freezing since the glaze doesn’t hold up well after thawing.
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FAQs
How spicy is hot honey salmon?
The heat level depends on the hot sauce I use. Sriracha gives moderate heat, while using something like Frank’s RedHot makes it milder. I adjust to taste.
Can I make this recipe with frozen salmon?
Yes, but I make sure to thaw it fully and pat it dry before seasoning and baking for the best texture and flavor.
What can I serve with hot honey salmon?
I usually pair it with jasmine rice, quinoa, or roasted vegetables. It also works well on a salad or with a side of mashed sweet potatoes.
Can I grill instead of bake the salmon?
Absolutely. I grill it over medium heat for about 4–5 minutes per side, brushing with glaze in the final minutes for that sticky finish.
Is this recipe gluten-free?
It can be! I just use a gluten-free soy sauce or tamari to make it completely gluten-free.
Conclusion
This Hot Honey Salmon is a quick and flavorful way I love to bring bold flavors to the dinner table without spending hours in the kitchen. The balance of sweet and spicy makes it crave-worthy, and it’s versatile enough for casual meals or impressive plates. Whether baked or grilled, it’s always a go-to for me when I want something fast, healthy, and full of flavor.
📖 Recipe:
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Hot Honey Salmon
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Hot Honey Salmon is a quick and flavorful dish where salmon fillets are baked with a sticky, sweet-spicy glaze made from honey, hot sauce, soy sauce, and lemon juice. Perfect for weeknight dinners or casual entertaining, it delivers crispy edges, juicy texture, and bold flavor with minimal effort.
Ingredients
4 salmon fillets (about 6 oz each)
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1/3 cup honey
2 tablespoons hot sauce (such as Sriracha or Frank’s RedHot)
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
Optional garnish: green onions, sesame seeds
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
- Pat the salmon fillets dry and rub them with olive oil, smoked paprika, garlic powder, salt, and black pepper.
- In a small saucepan, simmer the honey, hot sauce, soy sauce, and lemon juice over medium heat for 2–3 minutes until slightly thickened.
- Brush the salmon fillets with half of the glaze and bake for 12–15 minutes, or until the fish flakes easily with a fork (internal temperature should be 125–130°F).
- Remove the salmon from the oven, brush with the remaining glaze, and garnish with green onions or sesame seeds if desired.
Notes
Use gluten-free soy sauce or tamari for a gluten-free version.
Swap hot sauce for chili garlic sauce for extra flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 300°F oven for best texture or microwave covered with a damp paper towel.
Do not freeze as the glaze may not hold up well after thawing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet (approx. 6 oz)
- Calories: 340
- Sugar: 12g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 85mg
