Hot Honey Salmon Bites (Printable)
Pan-seared salmon cubes coated in a sweet, spicy hot honey glaze with a satisfying caramelized finish.
# What You'll Need:
→ Salmon
01 - 1 lb skinless salmon fillet, cut into 1-inch cubes
→ Marinade
02 - 2 tbsp olive oil
03 - 1 tbsp soy sauce (use gluten-free if needed)
04 - 1 tsp garlic powder
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp black pepper
07 - 1/2 tsp salt
→ Hot Honey Sauce
08 - 3 tbsp honey
09 - 1 to 1-1/2 tbsp hot sauce (such as sriracha or your favorite chili sauce)
10 - 1 tsp fresh lemon juice
11 - 1/2 tsp red pepper flakes (optional, for extra heat)
→ Garnish
12 - 1 tbsp finely chopped fresh parsley or chives
13 - Lemon wedges, for serving (optional)
14 - Sesame seeds (optional)
# Steps:
01 - In a medium bowl, combine olive oil, soy sauce, garlic powder, smoked paprika, black pepper, and salt. Add the salmon cubes and gently toss to coat evenly. Let marinate for 10 minutes while preparing the sauce.
02 - In a small bowl, whisk together the honey, hot sauce, lemon juice, and red pepper flakes until well blended. Set aside.
03 - Preheat oven to 400°F, or heat a large nonstick skillet over medium-high heat.
04 - Arrange the marinated salmon cubes on a lined baking sheet or add them to the heated skillet. Cook for 8 to 10 minutes, turning halfway through, until the salmon is just cooked through and lightly browned on the edges.
05 - Remove the salmon from the oven or pan and immediately toss in the hot honey sauce until every piece is well coated.
06 - Transfer to a serving plate and garnish with fresh herbs, lemon wedges, and sesame seeds if desired. Serve immediately while warm.
# Expert Tips:
01 -
- The contrast between sticky sweet honey and fiery hot sauce creates a glaze that rivals any restaurant appetizer you have ever overpaid for.
- These bites come together faster than delivery, making them the ultimate impromptu dinner party trick that earns you serious compliments.
02 -
- Do not marinate the salmon longer than fifteen minutes or the soy sauce will start to cure the fish and turn the texture rubbery.
- Tossing the salmon in the sauce off the heat prevents the honey from burning and turning bitter, which I learned after a very smoky first attempt.
03 -
- Broil the glazed salmon bites for ninety seconds at the end if you want that caramelized, almost bruleed finish that makes people think you ordered takeout from a fancy restaurant.
- A glass of crisp Sauvignon Blanc alongside these bites is not pretentious, it is practically mandatory, because the citrus notes in the wine mirror the lemon in the glaze beautifully.