Hot Honey Salmon
This hot honey salmon is sweet, spicy, and weeknight-friendly. The glaze goes on near the end of baking, so it turns glossy without burning.
- Total time
- 22 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 10mCook 12mAmericanMain Course
Hot honey salmon is the kind of dinner that feels lively without asking much from you. A quick honey, hot sauce, garlic, and mustard glaze gives the fish a shiny finish and a gentle kick.
The trick is timing. Honey can scorch if it bakes too long, so the salmon starts with a simple seasoning, then gets brushed with glaze near the end.
Serve it with rice, roasted vegetables, a green salad, or tucked into bowls with cucumber and avocado. It is fast enough for a weeknight but pretty enough for guests.
01What you'll need
Ingredients
12 items · 4 servings
- 4 skin-on salmon fillets, about 6 ounces each, pin bones removed
- 1 tablespoon olive oil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons honey
- 1 tablespoon hot sauce, such as Frank’s RedHot or your favorite vinegar-based hot sauce
- 2 teaspoons low-sodium soy sauce or tamari
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or fresh lemon juice
- 1 garlic clove, finely grated or minced
- 1/4 teaspoon crushed red pepper flakes, optional, for extra heat
- Lemon wedges, sliced scallions, or chopped parsley, optional, for serving
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper or foil for easier cleanup. If using foil, lightly oil it so the salmon does not stick.
2. Pat the salmon dry
Place the salmon on the prepared pan, skin-side down. Pat the tops dry with paper towels. Dry fish browns better and helps the seasoning stay in place.
3. Season the fillets
Rub the salmon with the olive oil, then sprinkle with the salt and black pepper. Keep the fillets spaced apart so hot air can move around them.
4. Mix the hot honey glaze
In a small bowl, stir together the honey, hot sauce, soy sauce or tamari, Dijon mustard, vinegar or lemon juice, garlic, and red pepper flakes, if using. Spoon about 1 tablespoon of the glaze into a clean small bowl and save it for finishing.
5. Bake the salmon first
Bake the salmon for 6 minutes without glaze. This gives the fish a head start and keeps the honey from spending too much time in the hot oven.
6. Brush and finish baking
Brush the larger portion of glaze over the tops and sides of the salmon. Return the pan to the oven and bake for 4 to 6 minutes more, depending on thickness. The salmon should flake with a fork and reach 125°F to 135°F for moist medium salmon, or 145°F for the USDA recommended fully cooked temperature.
7. Add shine and serve
Brush or spoon the reserved clean glaze over the hot salmon. Let it rest for 2 minutes, then serve with lemon wedges and scallions or parsley, if you like.
03From our kitchen
Cook's tips
- Make-ahead: Stir the glaze together up to 5 days ahead and refrigerate it in a covered jar. Warm it slightly or let it sit at room temperature for a few minutes so the honey loosens before brushing.
- Storage: Refrigerate leftover salmon in an airtight container for up to 3 days. Reheat gently in a 300°F oven or enjoy it cold over salad or rice bowls.
- Freezing: Cooked salmon can be frozen for up to 2 months, though the texture will be a little drier after thawing. Wrap portions tightly and thaw overnight in the refrigerator.
- Swap the sweetener: Maple syrup works in place of honey, but the glaze will taste a little less floral and a bit more earthy.
- Make it gluten-free: Use tamari instead of soy sauce, and check that your hot sauce is gluten-free.
- Control the heat: For mild salmon, skip the red pepper flakes and use a mild hot sauce. For spicier salmon, add more flakes or finish with a small drizzle of chili oil after baking.
Cook's note
Nutrition is calculated per serving using 6 ounces raw Atlantic salmon per person and includes the glaze ingredients. Optional lemon wedges, scallions, and parsley are not included.
04Frequently asked
Questions & answers
Can I use frozen salmon?
Yes. Thaw it overnight in the refrigerator, then pat it very dry before seasoning. Extra moisture on frozen-thawed salmon can water down the glaze.
Can I make hot honey salmon in an air fryer?
Yes. Air fry at 400°F for about 7 to 9 minutes total, depending on thickness. Cook the salmon for 4 minutes first, brush with glaze, then finish cooking. Check early because air fryers vary.
Do I need to remove the salmon skin?
No. Skin-on salmon is helpful because the skin protects the fish from the hot pan and helps keep it moist. If you prefer skinless fillets, they will still work; just oil the parchment or foil well.
How do I know when salmon is done?
The thickest part should flake easily and look mostly opaque. For a thermometer reading, 125°F to 135°F gives a moist medium texture, while 145°F is the USDA recommended safe temperature for fish.
Can I use homemade hot honey instead of the glaze?
You can, but it may be sweeter and less balanced. For a quick fix, use 3 tablespoons hot honey and stir in the soy sauce or tamari, Dijon, vinegar, and garlic from this recipe.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat26 g
- 33%
- Saturated Fat6 g
- 30%
- Cholesterol94 mg
- 31%
- Sodium496 mg
- 22%
- Total Carbohydrate9 g
- 3%
- Dietary Fiber0 g
- 0%
- Total Sugars9 g
- Protein35 g
- 70%
- Vitamin D19 mcg
- 93%
- Calcium20 mg
- 2%
- Iron0.7 mg
- 4%
- Potassium635 mg
- 14%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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