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