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Hot Honey Salmon Recipe

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3.8 from 55 reviews

This Hot Honey Salmon recipe features seared salmon fillets glazed with a sweet and spicy hot honey sauce. The salmon is pan-cooked to a perfect medium-rare with a flavorful combination of smoked paprika, chili powder, and garlic powder for a savory kick. The tangy lime juice and soy sauce add brightness and umami to the buttery hot honey glaze. Ready in just 13 minutes, this dish is perfect for a quick weekday dinner or an impressive meal when entertaining.

  • Total Time: 13 minutes
  • Yield: 4 servings

Ingredients

Glaze/Sauce

  • 3 tablespoons salted butter (melted; unsalted butter may be substituted and add 1/2 teaspoon salt, or to taste)
  • 1/3 cup hot honey (or make your own; see blog post for how to make it)
  • 3 tablespoons lime juice (or to taste; from about 1 large or 2 small limes)
  • 2 tablespoons soy sauce (reduced sodium soy sauce may be substituted)
  • 2 cloves garlic (finely minced)

Salmon

  • 1 tablespoon olive oil
  • 4 salmon filets
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon freshly ground black pepper (or to taste)
  • ½ to 1 teaspoon smoked paprika (or to taste; regular paprika may be substituted)
  • ½ teaspoon chili powder (or to taste)
  • ½ teaspoon garlic powder (or to taste)

Optional Garnishes

  • Lime wedges
  • Extra red pepper flakes
  • Fresh herbs such as parsley, cilantro, or basil (as desired)

Instructions

  1. Prepare the Glaze/Sauce: In a medium microwave-safe bowl, melt the butter on high for about 30 seconds. Add the hot honey, lime juice, soy sauce, and finely minced garlic, then whisk until combined. Set aside until needed.
  2. Season the Salmon: Heat olive oil in a large skillet over medium-high heat. Place the salmon filets skin-side down if skin is present. Season them evenly with kosher salt, black pepper, smoked paprika, chili powder, and garlic powder. Eyeball the seasonings for ease.
  3. Cook First Side: Cook salmon for 3 to 4 minutes until the underside is browned and the salmon is cooked halfway through. This ensures a nice sear and partially cooks the fillets.
  4. Flip and Glaze: Turn the salmon over and immediately pour the prepared glaze evenly over the fillets. Use a small spoon to baste the salmon continuously with the glaze as it cooks on the second side, about 3 minutes or to desired doneness.
  5. Finish Cooking and Rest: When the salmon is cooked to your liking (interior temperature between 125°F to 135°F), remove from the skillet and transfer to a serving platter. The basting helps keep the salmon moist and flavorful.
  6. Basting Tip: Basting with the hot liquid glaze keeps the salmon hydrated and adds layers of flavor. Use a small spoon to spoon the sauce repeatedly over the fillets as they cook on the second side.
  7. Check Doneness: Salmon should be slightly pink and opaque inside, flake easily with a fork, and still appear moist. Undercook slightly if unsure, as it will continue to cook after removal from the pan.
  8. Garnish and Serve: Garnish the salmon with lime wedges, red pepper flakes, and fresh herbs as desired. Serve alongside coconut rice, Spanish rice, mashed potatoes, or roasted vegetables. Don’t forget to spoon up any remaining glaze from the skillet to enjoy with the salmon.

Notes

  • Use skin-on salmon for crispier texture if desired; skin helps hold the fillet together during cooking.
  • Adjust the amount of smoked paprika and chili powder to control the spice level.
  • If using unsalted butter, add a pinch of salt to the glaze to balance flavors.
  • To make your own hot honey, gently infuse honey with chili flakes or fresh chili for about 10 minutes.
  • Salmon continues to cook after removal; aim for slightly underdone if unsure.
  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Find it online: https://ellarecipe.com/hot-honey-salmon-recipe/