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A spoon drizzling spicy honey sauce over a salmon fillet.
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Hot Honey Salmon

Broiled hot honey salmon with a sticky sweet-spicy glaze, lightly charred edges, and a tender, flaky center. The garlic-soy hot honey sauce thickens as it cooks and adds plenty of flavor without burying the salmon.
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: dinner, Main Dish
Cuisine: American, Asian
Keyword: hot honey salmon, seafood
Servings: 4 servings
Author: Dahn Boquist

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.
    Four salmon fillets on a sheet pan.
  • 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.
    A skillet with hot honey sauce on a marble counter.
  • 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.
    Four raw salmon fillets with sticky sauce on foil-lined baking sheet.
  • 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.
    Four salmon fillets on a sheet pan topped with caramelized hot honey sauce.
  • 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

Use evenly sized fillets: Use center-cut salmon fillets that are similar in thickness so they cook evenly under the broiler.
Watch the sauce consistency: The sauce will continue to thicken as it cools. If it reduces too much, stir in a splash of rice vinegar to loosen it.
Keep an eye on the glaze: Broiler temperatures can vary quite a bit. If the glaze starts getting too dark before the salmon is finished cooking, loosely tent it with foil for the last couple minutes.
Check for doneness: Thicker salmon fillets may need an extra minute or two under the broiler. The salmon is done when it flakes easily with a fork and reaches 125°F to 130°F in the thickest part for medium.
Skin-on fillets work well: Skin-on salmon works especially well with this recipe because the skin helps protect the fish from the intense heat of the broiler.
Use the extra sauce: Leftover sauce is great drizzled over rice, roasted vegetables, or grain bowls.
For one large salmon fillet: You can swap the 4 fillets for one large 1½ to 2-pound salmon fillet and broil for about 10 to 14 minutes, depending on thickness.

Nutrition

Serving: 1 serving | Calories: 390kcal | Carbohydrates: 37g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1016mg | Potassium: 893mg | Fiber: 0.4g | Sugar: 36g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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