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–+ servings
Hot Honey Salmon

Sweet and Spicy Hot Honey Salmon Ready in 30 Minutes

This Hot Honey Salmon recipe combines sweet and spicy flavors, making it a must-try for an impressive yet easy dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 minute
Total Time 31 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon substitute with trout, cod, or halibut if preferred
  • 2 tablespoons Olive oil can substitute with avocado oil
For the Hot Honey Glaze
  • 1/4 cup Honey no direct substitutions recommended
  • 2 tablespoons Hot sauce adjust to your heat preference
  • 1 teaspoon Garlic powder fresh garlic can be a substitute, but use less
  • 1 teaspoon Paprika smoked paprika works beautifully
Seasoning and Garnish
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper freshly ground preferred
  • 2 tablespoons Fresh parsley (chopped) can substitute with cilantro

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper or lightly grease with olive oil.
  3. Place salmon fillets skin-side down on the prepared baking sheet.
  4. Drizzle olive oil evenly over each fillet.
  5. Sprinkle garlic powder, paprika, salt, and black pepper over the fillets.
  6. In a small bowl, combine honey and hot sauce until smooth.
  7. Generously spoon the hot honey glaze over each salmon fillet.
  8. Bake for 12-15 minutes, until the salmon turns opaque and flakes easily.
  9. Let the salmon rest for about a minute before serving.
  10. Top with freshly chopped parsley and serve warm.

Nutrition

Serving: 1filletCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 400mgPotassium: 600mgSugar: 15gVitamin A: 100IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2-3 days in the fridge. Wrap tightly to freeze for up to 3 months.

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