Hot Honey Salmon Bites (Printable)
Tender salmon cubes coated in a sticky, spicy-sweet hot honey glaze, ready in just 30 minutes.
# What You 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
# How To Make It:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss 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, spacing them apart for even cooking.
04 - Bake for 8 to 10 minutes until the salmon is just cooked through and lightly golden on the edges.
05 - While the salmon bakes, combine honey, hot sauce, soy sauce, and lemon juice in a small saucepan. Heat over medium-low, stirring constantly until smooth and just beginning to bubble, about 2 to 3 minutes. Remove from heat.
06 - Transfer the baked salmon to a large clean bowl and pour the hot honey sauce over the top. Toss gently until all pieces are evenly coated.
07 - For a stickier caramelized glaze, return the sauced salmon bites to the oven for an additional 2 to 3 minutes.
08 - Sprinkle with sesame seeds and chopped chives or green onions. Serve immediately with rice, in lettuce cups, or on party skewers.
# Expert Suggestions:
01 -
- The hot honey glaze caramelizes just enough in the oven to create that irresistible sticky crust without needing a deep fryer or any fuss.
- They come together so quickly that you can genuinely make them between coming home from work and sitting down to eat, no planning required.
02 -
- Do not walk away from the sauce on the stove, honey goes from bubbling beautifully to burning in seconds once it gets going.
- Tossing the salmon too roughly after baking will break the cubes into chunks, so use a gentle folding motion with a soft spatula.
03 -
- Cut the salmon into uniform cubes so they all finish cooking at the same time, even a small size difference means some pieces overcook while others are still raw in the middle.
- Warming the honey slightly before mixing it with the other sauce ingredients helps everything blend smoothly without separation.