Hot Honey Salmon Bites (Printable)
Crispy-edged salmon cubes tossed in a sticky 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
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a large bowl, toss salmon cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated on all sides.
03 - Spread the seasoned salmon pieces across the prepared baking tray in a single even layer, spacing them apart for proper air circulation.
04 - Bake for 8–10 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 over medium-low heat. Stir continuously until smooth and the mixture just begins to bubble, about 2–3 minutes. Remove from heat.
06 - Remove salmon from the oven and transfer to a large clean bowl. Pour the hot honey sauce over the salmon and toss gently until each piece is evenly coated.
07 - For a stickier, more caramelized glaze, return the sauced salmon bites to the baking tray and broil for 2–3 additional minutes. Otherwise, serve immediately.
08 - Transfer to a serving platter and garnish with sesame seeds and chopped chives or green onions. Serve warm.
# Expert Tips:
01 -
- The sticky glaze caramelizes in the oven and creates edges that rival any restaurant appetizer.
- It comes together in thirty minutes with ingredients you probably already have.
02 -
- Do not overcook the salmon because it will continue to cook slightly in the residual heat of the glaze, so pull it from the oven when the center is just barely set.
- Toss the sauce with the salmon while both are still warm or the honey will seize and the coating will be uneven.
03 -
- Pat the salmon completely dry before seasoning because excess moisture prevents the spices from sticking and steams the fish instead of roasting it.
- A pinch of cayenne pepper added to the sauce transforms the flavor from gently warming to genuinely fiery without changing the texture.