Hot honey from a squeeze bottle is good (just ask pizza), but a homegrown version splashed with bright vinegar is exponentially better. Case in point: this hot honey salmon recipe, which creates a sweet-spicy lacquer over broiled fish for a restaurant-quality weeknight dinner (or make-ahead lunch). Steamed rice is a natural base, as is cooked quinoa or a combination of the two.
You’ll notice that there is no oil here. Most grocery-store salmon is farm-raised and naturally rich, so it releases enough fat as it cooks; if using wild salmon, drizzle a tablespoon or two of olive oil over the fish before brushing on the hot honey sauce. If you have an old-school drawer-style broiler at the bottom of your oven, start checking the salmon about 5 minutes before the recommended time to prevent it from charring to a crisp.
Tips and FAQs for Hot Honey Salmon
- What kind of honey should I use?
Choose a mild, syrupy honey that isn’t too thick or crystallized. Wildflower or clover honeys work well here. Avoid strongly flavored varieties like chestnut or leatherwood, which can overpower the glaze. For the brightest color, look for a pale golden honey. - How can I make the hot honey sauce spicier?
Opt for a stronger chili sauce or paste, such as sambal oelek, to add concentrated heat and give the glazed salmon (and your taste buds) an extra kick without throwing off the balance. - Can I cook hot honey salmon in an air fryer?
Yes. Cook the salmon at 400°F for 8–12 minutes, basting halfway through, until the fish flakes easily when the top of the salmon is gently pressed with a fork. - Can I make hot honey salmon ahead of time?
Hot honey salmon keeps well in an airtight container in the refrigerator for up to 3 days. Avoid reheating; the leftover fish is best served cold or at room temperature. Flake it over rice or another grain for salmon bowls, and garnish with thinly sliced cucumber and green onions; or tuck the fish into tacos with shredded cabbage and crema. - What should I serve with it?
White rice and crisp vegetables like cucumber, radish, or avocado keep the focus on the salmon. Roasted broccoli or steamed potatoes would be great if you’d prefer something hardier.