Hot Honey Salmon Bites (Printable)
Tender salmon cubes tossed in a sticky, spicy-sweet hot honey glaze. Quick, flavorful, and versatile.
# What You'll Need:
→ Fish
01 - 1 lb skinless salmon fillet, cut into bite-sized cubes
→ Marinade
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/4 tsp salt
06 - 1/4 tsp black pepper
→ Sauce
07 - 1/3 cup honey
08 - 1–2 tbsp hot sauce (such as sriracha or chili garlic sauce, adjust to taste)
09 - 1 tbsp soy sauce (use tamari for gluten-free)
10 - 1 tsp lemon juice or apple cider vinegar
→ Garnish
11 - 1 tbsp sesame seeds
12 - 2 tbsp chopped fresh chives or green onions
# Directions:
01 - Preheat the oven to 400°F and line a baking tray 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 tray in a single layer, ensuring space between each cube for even cooking.
04 - Bake for 8–10 minutes until just cooked through and lightly golden on the edges.
05 - While the salmon bakes, combine the honey, hot sauce, soy sauce (or tamari), and lemon juice in a small saucepan. Heat over medium-low, stirring until smooth and just beginning to bubble, about 2–3 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 bites and toss gently to coat evenly.
07 - For a stickier, caramelized glaze, return the sauced salmon bites to the oven for an additional 2–3 minutes.
08 - Transfer to a serving platter, garnish with sesame seeds and chopped chives or green onions, and serve immediately.
# Expert Hints:
01 -
- The sauce is a two minute stovetop situation that tastes like you spent an hour reducing something fancy.
- Six minutes of actual hands on work for a dish that looks like it came from a tapas restaurant.
02 -
- The salmon will continue cooking slightly after you pull it from the oven, so take it out when the center still has the faintest blush if you prefer a tender texture.
- If the sauce sits too long it thickens into candy, so toss it with the salmon while it is still warm and pourable.
03 -
- Pat the salmon completely dry with paper towels before seasoning because excess moisture prevents the spices from adhering and steams the fish instead of roasting it.
- The secret to a glossy glaze rather than a burnt one is pulling the sauce off the heat the moment you see the first bubble, residual heat does the rest.