Hey y’all! If you’re looking to shake up your dinner routine, this Hot Honey Salmon is about to become your new weeknight favorite. It’s jam-packed with sweet, spicy, and savory flavors—plus, it’s quick enough for a busy evening but fancy enough for a special occasion. With crispy edges, tender, flaky fish, and a sticky, crave-worthy glaze, everyone will be asking for seconds. Let’s get cooking!
Why You’ll Love This Hot Honey Salmon
- Bold flavor: The sweet and spicy glaze elevates salmon to a whole new level.
- Quick & easy: Just 10 minutes of prep and 15 minutes of cook time means dinner is ready fast.
- Healthy protein: Salmon is rich in omega-3s and essential nutrients (learn more).
- Perfect for any occasion: Great for casual weeknights or impressive enough for guests.
- Minimal cleanup: All you need is a baking sheet and a small saucepan!
Hot Honey Salmon Ingredients
- 4 salmon fillets (about 6 oz each, skin-on or skinless)
- 1/3 cup honey
- 2 tablespoons hot sauce (like Frank’s RedHot or Sriracha)
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Sliced green onions and sesame seeds, for garnish (optional)
How to Make Hot Honey Salmon: Step-by-Step Directions
1. Preheat and Prep
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Season with salt, pepper, smoked paprika, and garlic powder.
2. Make the Hot Honey Glaze
- In a small saucepan over medium heat, combine the honey, hot sauce, soy sauce, lemon juice, and olive oil.
- Stir and simmer for 2-3 minutes until slightly thickened, then remove from heat.
3. Glaze the Salmon
- Brush half of the hot honey glaze over the top of the salmon fillets.
4. Bake the Salmon
- Bake for 10-12 minutes, or until the salmon easily flakes with a fork and reaches 125-130°F internal temperature (proper doneness guide).
- During the last 2 minutes, broil on high for extra caramelization if desired.
5. Finish and Serve
- Remove from oven and brush with remaining hot honey glaze.
- Garnish with sliced green onions and sesame seeds, then serve immediately.
Notes & Helpful Cooking Tips
- Choose wild-caught salmon for the best flavor and nutrition (wild vs farmed salmon).
- Adjust the spice level by using more or less hot sauce in the glaze.
- Line your baking sheet for easy cleanup and perfectly cooked salmon every time.
Hot Honey Salmon Variations
- Grilled Hot Honey Salmon: Grill the salmon over medium-high heat for 4-5 minutes per side, brushing with glaze.
- Sheet Pan Hot Honey Salmon & Veggies: Add broccoli or asparagus to the pan and roast everything together.
- Air Fryer Hot Honey Salmon: Air fry at 390°F (200°C) for 7-9 minutes, brushing with glaze halfway through.
Required Equipment for Hot Honey Salmon
- Baking sheet
- Parchment paper or foil
- Small saucepan
- Pastry brush
- Meat thermometer (optional, but highly recommended)
Hot Honey Salmon Storage & Leftovers
- Store cooled salmon in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven at 300°F (150°C) or in the microwave on low power until just warmed through.
What to Serve with Hot Honey Salmon
- Fluffy jasmine rice, quinoa, or brown rice
- Roasted or steamed vegetables (think green beans, snap peas, or asparagus)
- Crispy potato wedges or a fresh leafy salad
Hot Honey Salmon Pro Tips
- For extra caramelization, broil the salmon for the last 2 minutes—but keep a close eye on it!
- Use a meat thermometer to avoid overcooking and keep the salmon juicy (see more salmon tips).
- Let the salmon rest for a couple of minutes before serving so the juices redistribute for more flavor.
Hot Honey Salmon FAQ
- Can I use frozen salmon?
- Absolutely! Just thaw it thoroughly and pat dry before seasoning and glazing.
- What kind of hot sauce works best?
- Frank’s RedHot, Sriracha, or chili garlic sauce are all tasty options—pick your favorite!
- Can I make the hot honey glaze ahead of time?
- Yes! The glaze keeps in the fridge for up to a week; warm it before brushing onto the salmon.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1/3 cup honey
- 2 tablespoons hot sauce (such as sriracha or your favorite)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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2Pat the salmon fillets dry with paper towels and season both sides with salt, black pepper, smoked paprika, and garlic powder.
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3In a small bowl, whisk together honey, hot sauce, lemon juice, and olive oil until well combined.
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4Place the salmon fillets skin-side down on the prepared baking sheet. Brush generously with the hot honey mixture, reserving a little for later.
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5Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. In the last 2 minutes of baking, brush the remaining hot honey mixture over the salmon.
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6Remove from the oven, garnish with chopped fresh parsley if desired, and serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
370cal
Protein:
32 gg
Fat:
18 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
22 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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