This Hot Honey Salmon features succulent salmon glazed with a deliciously fiery hot honey sauce, making a perfect balance of heat and sweetness. Ideal for a quick, flavor-packed meal that's sure to impress. Ready in 15 minutes.
Pan Seared Salmon
Pan seared salmon is a favorite in our family, and we often make this recipe.
It uses just a few ingredients but is full of flavor. This recipe is hard to mess up and is really delicious. Plus, it's quick to make, so it's great for any weeknight dinner.
Don't forget to explore our other delicious salmon recipes! If you love unique flavors, check out our Cajun Honey Butter Salmon for a spicy kick, or the Miso Glazed Salmon for a savory Asian twist. For something sweet and tropical, our Baked Pineapple Salmon is a must-try. Craving a classic? Our Oven Baked Teriyaki Salmon is a perfect choice. And for a zesty, sweet option, the Crispy Honey Orange Glazed Salmon is sure to impress.
You'll Need
- Salmon Fillet: Ideally, use fresh salmon for the best flavor and texture. If it isn't available, frozen fillets will work too; just ensure they're fully thawed before cooking. Skin-on or skin-off is a matter of personal preference. The skin can add extra flavor and crispiness.
- Salt and Pepper: Used for basic seasoning.
- Paprika: Adds a mild, smoky flavor. You can choose between mild, sweet, or smoky varieties. If you don't have paprika, use a small amount of smoked chili powder.
- Olive Oil: Used for cooking. Can be substituted with other cooking oils like canola or vegetable oil. Avoid strong-flavored oils like extra virgin olive oil as they can overpower the taste of the salmon.
- Unsalted Butter: Adds richness to the sauce.
- Garlic: Fresh garlic is preferred for the best flavor.
- Ginger: Freshly grated ginger adds a unique flavor.
- Chili Flakes: Adjust the amount based on how spicy you like your food. If unavailable, use a pinch of cayenne pepper or a dab of hot sauce.
- Honey: The main ingredient for the hot honey glaze, giving it a sweet flavor. Maple syrup or agave nectar are good substitutes.
- Lime Juice: Adds acidity to balance the sweetness of the honey. Lemon juice is a suitable alternative if lime juice is not available.
- Soy Sauce: Use regular soy sauce, not dark, as it's less intense and won't overpower the other flavors. For a gluten-free option, use Tamari. If you're watching your sodium intake, low-sodium soy sauce is a good choice.
- Cilantro: Used for garnish, adding a fresh flavor. If you're not a fan of cilantro, parsley or green onions can be good alternatives.
- Lime Wedges: For serving. Adds a fresh, citrusy zing when squeezed over the cooked salmon.
How to Make Hot Honey Salmon
Dry the salmon fillets completely using paper towels. Then, season them well on every side with salt, pepper, and paprika.
Heat oil in a large non-stick frying pan over medium-high heat. Put the salmon in the pan, skin-side facing up, and pan fry for 3 minutes or until it forms a golden crust. Gently turn the salmon over and cook it for one more minute on the other side.
Move the fillets to one side of the skillet and add the butter. Slightly tilt the skillet to let the butter melt, and then spoon it over the salmon for 1-2 minutes, until the bottom side gets a golden color. The salmon will almost be cooked through. Then, carefully take the fillets out of the skillet and place them aside.
Reduce the heat to low-medium and mix in the garlic, ginger, and chili flakes. Cook them for 10-20 seconds, just long enough to release their flavors but not so long that the garlic and ginger start to brown.
Stir in the honey, lime juice, and soy sauce. Keep stirring the mixture as it simmers gently. Wait for the sauce to thicken to a thin caramel consistency, around 4-5 minutes. Taste the sauce and adjust the seasonings as needed.
Put the salmon back in the pan and baste it by spooning the sauce over the top. Finish by sprinkling finely chopped cilantro over it as a garnish.
What to Serve with Hot Honey Salmon
This salmon goes well with many sides – try it with fancy salads, garden steamed green beans, roasted brussels sprouts, Air Fryer Fingerling Potatoes, Jasmine Rice, Cauliflower Fried Rice, or even better, warm, crunchy Garlic Bread with butter. Just enjoy your meal and have a great time.
Storage and Reheating
- Storing: Let the salmon cool to room temperature. Place it in an airtight container. Store in the refrigerator. Properly stored, it can last for up to 3 days.
- Reheating: Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet and add a small amount of water or extra sauce to keep it moist. Cover the salmon loosely with aluminum foil. Heat for about 15 minutes or until the internal temperature reaches 145°F (63°C).
You can also reheat it in a microwave on a low setting for 1-2 minutes, but this might affect the texture.
From thawing to storing, our ultimate salmon guide offers comprehensive advice for every step.
Love Salmon? Try These Recipes!
Baked Parmesan Crusted Salmon with Mayo
Air Fryer Cajun Bang Bang Salmon Bites
Crab and Shrimp Stuffed Salmon
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Hot Honey Salmon
Ingredients
- 4 about ½ pound or 250 grams each salmon fillets, skin off or on
- Salt and pepper as needed
- ½ teaspoon paprika mild, sweet or smoky
- 1 tablespoon olive oil
- ⅓ cup unsalted butter
- 4 garlic cloves grated on a Microplane or finely minced
- ½ teaspoon freshly grated ginger
- ½ - 1 teaspoon chili flakes
- ⅓ cup Honey
- 2 tablespoons lime juice
- 1 ½ tablespoons soy sauce not dark
- Fresh cilantro finely chopped to garnish
- Lime wedges to serve
Instructions
- Use paper towels to thoroughly pat the salmon fillets dry. Generously season on all sides with salt, pepper and paprika.
- Heat oil in a large non-stick skillet on medium-high heat. Place the salmon in the pan with the skin side up, and cook for 3 minutes, or until a golden crust develops. Then, carefully flip the salmon and continue to cook for an additional minute on the other side.
- Move the fillets to one side of the pan, then add the butter to the empty area. Gently tilt the pan, allowing the butter to melt and spoon it over the salmon for 1-2 minutes, until the underside turns golden. The salmon should be nearly done at this point, showing signs of flaking and cooked edges. Carefully remove the fillets and set them aside.
- Reduce the heat to low-medium and add in the garlic, ginger and chili flakes. Cook for 10-20 seconds, just enough to infuse the flavors without browning the garlic and ginger.
- Add in the honey, lime juice, and soy sauce. Continuously stir the mixture while it gently simmers until the sauce reaches a thin caramel-like consistency, which should take about 4-5 minutes. Taste the sauce and adjust the seasonings.
- Return the salmon to the pan, spooning the sauce over it to baste. Garnish with finely chopped cilantro.
- Serve and enjoy!
Video
Notes
- Storing: Let the salmon cool to room temperature. Place it in an airtight container. Store in the refrigerator. Properly stored, it can last for up to 3 days.
- Reheating: Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet and add a small amount of water or extra sauce to keep it moist. Cover the salmon loosely with aluminum foil. Heat for about 15 minutes or until the internal temperature reaches 145°F (63°C).
Nutrition
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Melissa says
Oh wow! The sweet heat from the hot honey paired with the flaky salmon was out of this world. This is my new favorite way to cook salmon!
Tatiana says
Melissa, you’ve made my day! I’m so glad you loved the hot honey combo—definitely a keeper!