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This Hot Honey Salmon radiates fancy restaurant vibes, but it’s shockingly easy to make! Ready in just 30 minutes and made with only 7 simple ingredients!
You guys need to make this hot honey salmon recipe for dinner…like, tonight! It looks super fancy – maybe even a little gourmet – but it’s so dang simple to throw together. You can literally make this for dinner any night of the week.
What sets this recipe apart from other baked salmon recipes is that we’re brushing the salmon with hot honey sauce midway through cooking. If you’re new to hot honey, it’s a spicy-sweet combination of honey and red chili flakes. It’s gloriously simple and completely delicious. Even non-salmon lovers love this recipe.
Ok, let’s talk about the ingredients and how to make it!
Table of Contents
Hot Honey Salmon Ingredients
Below the image, you’ll find details about each ingredient, plus possible substitutions. You can find the full printable recipe + ingredient measurements at the bottom of this post.
- Salmon fillets: I made this recipe with four (5 to 6 ounce) salmon fillets. You can purchase a whole side of salmon and filet it into 4 equal-size pieces, or purchase pre-portioned fillets to save time. Wild-caught (like sockeye or coho) offer firmer texture and better flavor, while farm-raised Atlantic salmon is fattier and more budget-friendly.
- Olive oil: Helps the seasoning adhere and promotes browning. Substitute with avocado oil or any neutral cooking oil like grape seed or canola.
- Seasoning blend: A simple mix of paprika, garlic powder, onion powder, salt, and a pinch of black pepper adds a savory, slightly smoky flavor that complements the sweet heat of the hot honey glaze. If you re short on time or want to switch things up, you can substitute this blend with 1 to 1½ tablespoons of homemade Cajun seasoning for extra heat, Blackening seasoning for a bold, smoky crust, or Creole seasoning for a more herbaceous flavor.
- Butter: A little butter adds richness to the hot honey glaze. Substitute with ghee, plant-based butter, or omit for a lighter option.
hot honey sauce
Before I break down how to make this hot honey salmon recipe, let’s talk about hot honey. This sweet and spicy condiment is made by gently simmering honey, red chili flakes, and a little apple cider vinegar in a small pot just long enough to infuse the honey with the heat of the chili flakes. The longer you let the chili peppers steep, the spicer your honey will taste.
These days most grocery stores sell jarred or bottled hot honey, but I highly recommend making your own. This lets you control how spicy it is. If you’re big on heat, you can even add cayenne, jalapeños, or hot sauce for extra kick and drizzle leftovers over pizza, fried chicken tenders, or sweet cornbread.
- If you love this recipe, be sure to try my hot honey chicken recipe next!
How to Make Hot Honey Salmon
- To begin, make sure your salmon fillets are 100% thawed (if previously frozen), then pat dry with paper towels. Transfer them to a 9×13-inch baking dish, drizzle with olive oil, and season evenly with paprika, garlic powder, onion powder, salt, and black pepper. Position the fillets so they are skin-side down.
- Bake the salmon at 425°F (218°C) for 10-12 minutes, depending on the thickness of your the fillets. As the salmon cooks, melt the butter and stir it into your prepared homemade or store-bought hot honey sauce.
- Remove the salmon from the oven, and generously brush the top of each fillet with your buttery hot honey sauce.
- Then, return the salmon to the oven and continue to bake for an additional 4-8 minutes, until the salmon is fully cooked and flakes easily with a fork (the internal temperature of salmon should reach 125–130°F for medium or 135°F+ for well-done as measured by a digital meat thermometer).
For the best taste and texture, serve your salmon immediately.
What to Serve with This Salmon
Hot honey salmon is easy to dress up or keep simple, which is one of the reasons I love it so much. Like my Bang Bang Salmon Bites Recipe, it pairs perfectly with rice and vegetables for an easy weeknight dinner or light lunch.
- Rice: Serve it over steamed jasmine rice, chewy instant pot brown rice, or island-style coconut rice.
- Vegetables: Pair it with roasted asparagus, sautéed zucchini, or steamed broccoli.
- Wrapped: Wrap in corn or flour tortillas with homemade creamy coleslaw, fresh mango salsa, and avocado.
- Salad: Flake it over a fresh green salad or add it to this easy Caesar salad recipe.
Frequently Asked Questions
Yes! The sweet-spicy glaze of hot honey works well on many proteins and even some vegetables. Try it with trout, cod, halibut, mahi-mahi, or sea bass. It’s also great with other proteins, like chicken thighs or drumsticks, pork chops, shrimp, and scallops.
For this recipe, I recommend fresh, skin-on Atlantic or Coho fillets about 6–8 ounces each. Atlantic (farm-raised) is mild and fatty, making it forgiving and perfect with bold glazes, while Coho offers a lighter, slightly milder taste. Wild-caught Sockeye has deep flavor and firm texture but is leaner, so it needs careful cooking to avoid drying out.
Just like steak, salmon can be cooked from medium-rare to well-done. Medium-rare is measured between 120 to 125°F while medium to well-done is somewhere between 130 to 145°F. The USDA recommends cooking salmon to 145°F, but I prefer to cook my salmon until it registers between 125 to 130°F and rest for 5 minutes before serving. Cooking wild caught salmon to well-done almost always results in dry salmon due to its lower fat content.
Try to purchase center-cut fillets about 1 to 1.5 inches thick. These cook evenly and stay juicy, while thinner tail pieces can dry out faster.
Storage and Reheating Tips
Leftover hot honey salmon is delicious flaked over a green salad with balsamic vinaigrette or asian sesame dressing, tucked into wraps, or served in rice bowls with cilantro lime rice . You can also use it in tacos, sandwiches, or mix it into fried rice for an easy lunch the next day.
- To store: Store any leftover hot honey salmon in an airtight container in the refrigerator for up to 3 to 4 days. Just let it cool completely before transferring it to the fridge.
- To reheat: For the best texture, reheat the salmon gently in a 300°F oven or in a skillet over low heat until warmed through. You can also microwave individual portions in short intervals (usually what I end up doing), but be careful not to overheat it or the salmon may dry out.
More Easy Salmon Recipes
If you make this hot honey salmon recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Hot Honey Salmon Recipe
Ingredients
- 4 salmon fillets, medium to large, about 5-6 ounces each
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 4 tablespoon butter, melted
- ¼ cup hot honey
Instructions
- Preheat the oven to 425°F (218°C). Pat the salmon fillets dry with paper towels and place them skin-side down in a 9×13-inch baking dish or another large oven-safe pan.
- Drizzle the fillets with olive oil and use your hands or a brush to coat them evenly on all sides. Season each fillet with paprika, garlic powder, onion powder, salt, and black pepper.
- Bake uncovered for 8-12 minutes, depending on the thickness of the fillets.
- While the salmon bakes, melt the butter and stir it into the hot honey until well combined.
- Remove the salmon from the oven and generously brush the tops with the hot honey mixture.
- Return the salmon to the oven and bake for an additional 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should register between 125-135°F for medium to well-done.
- Optional: Broil for the last 1 to 2 minutes for more caramelized edges, watching carefully to avoid burning.
- Serve immediately with rice and mixed greens. Garnish with freshly minced parsley if desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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