Description
Hot honey salmon brings zesty flavor straight to your dinner table, melding sweet heat with perfectly seared fish that’ll make your taste buds dance with excitement.
Ingredients
Scale
Main Ingredients:
- 4 salmon fillets
- 80 ml hot honey
- 3 cloves garlic
Complementary Ingredients:
- 30 ml lemon juice
- 5 g smoked paprika
Seasoning:
- Salt
- Pepper
Instructions
- Preheat your oven to 425F and cover a baking sheet with parchment paper for easy cleanup and perfect salmon cooking.
- Mince 3 garlic cloves into tiny pieces to release their aromatic flavor into the honey glaze.
- Whisk 80 ml hot honey, minced garlic, 30 ml lemon juice, 5 g smoked paprika, salt, and pepper in a small bowl until the mixture looks smooth and well combined.
- Arrange 4 salmon fillets on the prepared baking sheet, ensuring they are not overlapping.
- Brush the hot honey glaze generously over each salmon fillet, making sure every inch gets coated with the flavorful mixture.
- Slide the baking sheet into the preheated 425F oven and bake for 15-20 minutes until the salmon flakes easily when tested with a fork.
- Check that the glaze has caramelized and looks bubbly around the edges of the fish.
- Remove the salmon from the oven and allow it to rest for 3-4 minutes before serving to let the juices redistribute.
Notes
- Check salmon thickness to adjust cooking time, ensuring it doesn’t dry out during baking.
- Use pure hot honey for authentic spicy-sweet flavor, or make your own by infusing regular honey with chili peppers.
- Pat salmon fillets dry with paper towels before glazing to help the sauce adhere better and create a crispy exterior.
- For a lighter version, swap salmon for white fish like cod or halibut, which absorb the glaze beautifully.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Salmon
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 335 kcal
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg