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This Hot Honey Salmon is fast enough for a weeknight but has more going on than the usual piece of baked fish. The sticky sweet-spicy glaze bubbles under the broiler, giving the salmon lightly charred edges while the center stays tender and flaky.
The garlicky hot honey sauce thickens as it cooks, so it clings to the fish but stays saucy enough to spoon over rice, lemony orzo, or vegetables. Save a little extra for drizzling at the table because that sauce is doing most of the work here.
Here’s Why This Hot Honey Salmon Recipe Works
The sauce does double duty: I brush the hot honey glaze on while the salmon broils so it builds a sticky coating, then save some for drizzling at the end.
Broiling delivers fast results: I like using the broiler here because the high heat cooks the salmon quickly and caramelizes the glaze without drying out the fish.
Sweet and spicy stay balanced: The honey gives the sauce richness, the rice vinegar keeps it from tasting flat, and the sambal oelek adds steady heat without overpowering the salmon.
Simple ingredients, strong flavor: This is the kind of recipe I like for a weeknight: basic salmon fillets, a handful of pantry staples, and glossy, caramelized edges without much fuss.
Ingredient Notes
Salmon: Center-cut fillets work best because they are more uniform in thickness and cook evenly under the broiler. Skin-on or skinless both work well.
Honey: Honey gives the sauce its sweetness and helps it caramelize under the broiler. If you’re a fan of sweet-spicy flavors, take a look at my Homemade Hot Honey recipe for another way to add a kick to everything from pizza to roasted vegetables.
Rice vinegar: The vinegar balances the sweetness of the honey and keeps the sauce from tasting too heavy. Unseasoned rice vinegar is best.
Sambal oelek: This chili paste adds heat without overpowering the other flavors. Start with the lower amount if you prefer a milder glaze, or add extra for more kick. Red pepper flakes can be substituted if needed.
Soy sauce: Soy sauce adds savory depth and helps balance the sweet-spicy glaze. Use regular soy sauce or low-sodium if you prefer a little less salt.
Garlic: Fresh garlic gives the sauce a stronger flavor than garlic powder and complements the honey and soy sauce nicely.
Recipe Tips
Choose even fillets: Center-cut salmon fillets that are close in thickness will cook at the same rate under the broiler.
Reduce the sauce properly: Cook the hot honey sauce until it’s about the consistency of warm honey. It will thicken a little more as it cools.
Watch the broiler closely: Honey-based glazes can darken fast. If the top starts browning before the salmon is done, loosely tent it with foil.
Check the temperature: For a medium finish, pull the salmon when it flakes easily and reaches 125°F to 130°F in the thickest part.
Don’t skip the reserved sauce: Set some glaze aside before brushing the fish so you have a fresh, glossy sauce for serving.
Adjust the heat level: Start with 3 teaspoons of sambal oelek for a mild-to-medium kick. Add more if you want a spicier glaze.
Let the sauce cool briefly: Give the sauce about 5 minutes off the heat before brushing it on the salmon. It thickens slightly as it cools and clings to the fish better.
If you enjoy salmon recipes with bold flavor, be sure to try my Ginger Soy Salmon. It has a savory-sweet glaze with plenty of fresh ginger and a different flavor profile.
Hot Honey Glazed Salmon
This Hot Honey Salmon is one of those recipes that delivers a lot of flavor without much effort. The sweet-spicy glaze caramelizes under the broiler, the salmon stays tender and flaky, and the extra sauce ties everything together.
For an easy meal, serve it with my White Rice and Steamed Broccoli. The rice soaks up every bit of the hot honey sauce, and the broccoli balances the rich, sticky glaze for a simple dinner that comes together fast.
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Hot Honey Salmon
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Ingredients
- 4 salmon fillets, about 6 ounces each
- salt
- 3 to 4 garlic cloves, finely minced
- ½ cup honey
- ⅓ cup rice vinegar
- 3 to 4 teaspoons chili garlic sauce, or crushed red chili flakes
- 3 tablespoons soy sauce
Instructions
- Preheat the broiler on high and position an oven rack in the middle of the oven. Line a baking sheet with foil, folding up the edges to catch any bubbling sauce, or use a ceramic baking dish. Arrange the salmon fillets in the pan and season lightly with salt.
- In a medium skillet set over medium heat, combine the garlic, honey, rice vinegar, chili sauce, soy sauce, and a small pinch of salt. Cook, stirring often, until the sauce reduces and thickens to about the consistency of warm honey, 8 to 10 minutes.
- Remove the sauce from the heat and let it cool for about 5 minutes so it thickens a bit more. Pour about ¼ cup of the sauce into a small bowl and set it aside for serving.
- Spoon some of the remaining sauce over the salmon fillets and brush it into an even layer.
- Broil for 5 to 6 minutes, then brush the fish with more sauce. Continue broiling for another 4 to 6 minutes, or until the salmon flakes easily and the sauce is bubbling and lightly charred in spots. Total cook time will depend on the thickness of the fillets.
- Remove the salmon from the oven and drizzle a little of the reserved sauce over the top. Serve the salmon with the extra sauce at the table.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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