Hot Honey Salmon Bites (Printable)
Tender salmon cubes glazed with sweet and spicy hot honey sauce, ready in just 25 minutes.
# What You Need:
→ Salmon
01 - 1 lb skinless salmon fillet, cut into 1-inch cubes
→ Marinade
02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce (use gluten-free if needed)
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon black pepper
07 - 1/2 teaspoon salt
→ Hot Honey Sauce
08 - 3 tablespoons honey
09 - 1 to 1 1/2 tablespoons hot sauce (such as sriracha)
10 - 1 teaspoon fresh lemon juice
11 - 1/2 teaspoon red pepper flakes (optional, for extra heat)
→ Garnish
12 - 1 tablespoon finely chopped fresh parsley or chives
13 - Lemon wedges, for serving (optional)
14 - Sesame seeds (optional)
# How-To:
01 - In a medium bowl, whisk together the olive oil, soy sauce, garlic powder, smoked paprika, black pepper, and salt until well combined.
02 - Add the salmon cubes to the marinade and gently toss to coat evenly. Let rest for 10 minutes while preparing the sauce.
03 - In a small bowl, stir together the honey, hot sauce, lemon juice, and red pepper flakes until smooth. Set aside.
04 - Preheat the oven to 400°F and line a baking sheet with parchment paper, or heat a large nonstick skillet over medium-high heat. Arrange the salmon cubes on the prepared baking sheet or in the hot skillet and cook for 8 to 10 minutes, turning halfway through, until just cooked through and lightly browned on the edges.
05 - Remove the salmon from the oven or pan and immediately toss the bites in the prepared hot honey sauce until evenly coated on all sides.
06 - Transfer to a serving platter and garnish with fresh parsley or chives, sesame seeds, and lemon wedges. Serve immediately while warm.
# Expert Tips:
01 -
- The hot honey glaze hits every note at once: sweet, tangy, smoky, and just hot enough to make you reach for another bite.
- Start to finish in under half an hour, which means you can pull this off on a night when delivery feels like the only option.
02 -
- Toss the salmon in the sauce off the heat, not in the pan, because the honey will burn fast if it hits direct heat.
- Cut the salmon into uniform cubes so every piece finishes cooking at the same time and you avoid a mix of overdone and raw centers.
03 -
- A two minute blast under the broiler after saucing the bites creates a slightly charred, almost candied crust that elevates the whole dish.
- Pour a glass of Sauvignon Blanc alongside these, the crisp acidity cuts through the sticky sweetness and makes each bite taste new again.