Hot Honey Salmon Bites (Printable)
Crispy-edged salmon cubes tossed in a spicy-sweet hot honey glaze, ready in 30 minutes.
# What You'll Need:
→ Fish
01 - 1 lb skinless salmon fillet, cut into 1-inch cubes
→ Marinade
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/4 tsp kosher salt
06 - 1/4 tsp freshly ground black pepper
→ Hot Honey Sauce
07 - 1/3 cup honey
08 - 1 to 2 tbsp hot sauce (sriracha or chili garlic sauce), adjusted to taste
09 - 1 tbsp tamari (for gluten-free) or soy sauce
10 - 1 tsp fresh lemon juice or apple cider vinegar
→ Garnish
11 - 1 tbsp toasted sesame seeds
12 - 2 tbsp chopped fresh chives or green onions
# How To Cook:
01 - Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - In a large bowl, toss the salmon cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Arrange the seasoned salmon pieces on the prepared baking sheet in a single layer, leaving space between each cube for even cooking.
04 - Bake for 8 to 10 minutes until the salmon is just cooked through and lightly golden at the edges.
05 - While the salmon bakes, combine the honey, hot sauce, tamari (or soy sauce), and lemon juice in a small saucepan. Heat over medium-low, stirring constantly until the mixture is smooth and just beginning to bubble, about 2 to 3 minutes. Remove from heat.
06 - Remove the salmon from the oven and transfer to a large clean bowl. Pour the hot honey sauce over the salmon and toss gently until every piece is evenly coated.
07 - For a stickier, more caramelized glaze, return the sauced salmon bites to the baking sheet and broil for 2 to 3 minutes, watching carefully to prevent burning.
08 - Transfer to a serving platter and garnish with toasted sesame seeds and chopped chives or green onions. Serve immediately.
# Expert Suggestions:
01 -
- The hot honey glaze hits that magical balance where sweet, heat, and savory all show up to the party and nobody fights.
- You can go from fridge to plate in half an hour which makes this the ultimate weeknight rescue or surprise appetizer.
02 -
- Do not skip patting the salmon dry before seasoning because excess moisture prevents the spice coating from sticking and leads to steaming rather than roasting.
- Watch the glaze carefully on the stovetop because honey goes from perfectly bubbly to burnt in seconds and there is no coming back from that.
03 -
- Cut all the salmon cubes as close to the same size as possible because uneven pieces mean some will overcook while others are still raw in the middle.
- Warm the honey slightly before measuring so it pours and mixes into the sauce without clinging to the measuring cup.