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.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
1
3
⅓
⅓
3
2
Need to make a substitution?
Preparation
Step 1
Heat broiler (place rack in the middle if your broiler is in the oven). Line an ovenproof skillet, rimmed baking sheet, or baking dish large enough to snugly fit one 1½-lb. skin-on salmon fillet with a large piece of foil. Place salmon, skin side down, in pan; season with kosher salt. Bring foil up around edges of salmon to form a boat around it (this will catch any drips from the sauce; it doesn’t need to be perfect).
Step 2
Cook 3 garlic cloves, smashed, ⅓ cup mild honey, ⅓ cup white wine vinegar, 3 Tbsp. chili sauce, 2 Tbsp. soy sauce (preferably low-sodium), and a small pinch of kosher salt in a medium nonstick skillet over medium heat, stirring often, until sauce is thick and syrupy (about the consistency of honey), 8–10 minutes. (It will bubble a lot but shouldn’t overflow.) Let cool slightly to thicken, about 5 minutes. Using chopsticks or a fork, remove garlic from sauce; discard. Pour about 2 Tbsp. sauce into a small bowl and set aside for serving.
Step 3
Brush half of remaining sauce over salmon. Broil, brushing with remaining sauce in pan halfway through, until salmon is cooked through and sauce is heavily blistered, 12–14 minutes, depending on thickness of fillet. (Don’t be alarmed if spots are deeply charred; this is just the sugars caramelizing and the fish will taste fine). Carefully remove from oven and pour reserved 2 Tbsp. sauce over salmon; spread with a spoon to coat evenly if needed.
Step 4
Divide cooked white or brown rice or quinoa among shallow bowls. Using a large spoon, break up salmon into pieces and arrange over rice, leaving skin behind. Scatter sliced cucumber, sliced avocado, and sliced radishes on top of salmon just before serving.