Hot Honey Glazed Salmon Sheet

When I need a fuss-free dinner with wow factor, this hot honey glazed salmon always delivers crispy caramelized edges juicy fish and an irresistible sweet spicy glaze. Sheet pan cooking means fewer dishes and prep while the quick stovetop sauce bathes each filet with punchy flavor.

My first attempt was for a last minute dinner party and every guest asked for seconds the bold but approachable flavors blew me away and it is now my go to when I want something elegant but minimal effort

Ingredients

• Honey: for natural sweetness and golden glaze use a floral variety if possible
• Chili flakes: for that warm tingle adjust to your spice preference and check they are vibrant red for best potency
• Soy sauce: for salty depth opt for naturally brewed over artificial
• Unsalted butter: gives creamy richness European style butter brings bonus flavor
• Lemon juice: brightens and balances the sweetness squeeze fresh lemons not bottled
• Cornstarch: for thickening ensure your slurry is mixed smooth before adding
• Salmon filets: choose fresh firm filets without a fishy smell wild caught if possible
• Salt and pepper: for seasoning use coarse flakes and freshly cracked pepper
• Olive oil: prevents sticking and gives the salmon a glossy finish use a fruity extra virgin for best taste

Step-by-Step Instructions

Make the Hot Honey Sauce:

In a medium saucepan combine the honey chili flakes soy sauce three tablespoons of butter lemon juice and water Set over medium low heat and let it come to just under a simmer stirring slowly so the honey dissolves evenly Let it cook gently for five minutes as the chili color infuses the sauce

Thicken the Sauce:

Remove the pot from heat and whisk in the cornstarch slurry making sure there are no lumps Place the pan back over medium heat and simmer another five minutes watching as the mixture thickens to a syrupy consistency right before your eyes

Finish the Sauce:

Drop in the final two tablespoons of cold butter and swirl to melt for a silky sheen Transfer to a jar or bowl and let the sauce cool so it coats the salmon beautifully rather than running off

Prepare the Salmon Filets:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius Line a rimmed baking tray with parchment paper to keep cleanup simple Lay out the salmon filets spacing them well apart Pat the surface dry and season each with a little salt and pepper Brush the tops generously with olive oil

Bake the Salmon:

Roast in the hot oven for fifteen minutes so the flesh just turns opaque and starts to flake

Glaze and Caramelize:

Spoon one to two tablespoons of hot honey sauce over every filet letting the extra trickle onto the parchment for that gorgeous caramelized edge Slide back into the oven for five more minutes to set the glaze

Finish and Serve:

Plate each salmon piece over fluffy steamed rice drizzle more of the hot honey glaze on top and scatter with fresh herbs or thin sliced green onions if you like

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Honey is my favorite ingredient here because it transforms under heat turning sticky and complex pairing so well with salmon I once made this with my young son stirring the sauce together and we both loved watching it bubble and go glossy

Storage Tips

Leftover salmon keeps well in an airtight container in the fridge for up to three days Let the salmon cool before storing to minimize moisture buildup For best flavor reheat gently in a low oven covered loosely with foil or enjoy cold as a protein topping on salads and grain bowls

Ingredient Substitutions

You can swap out salmon for arctic char steelhead trout or even firm white fish fillets like cod Thin runny honey will work if that is what you have Swap lemon for lime juice if desired Chili crisp or sriracha can stand in for chili flakes Soy sauce can be substituted with tamari for a gluten free option

Serving Suggestions

Pair this salmon with jasmine rice coconut rice or quinoa for a complete meal A crisp cucumber salad or simple roasted vegetables on the side work beautifully Leftover salmon can also become the star of a rice bowl or salad lunch the next day The hot honey glaze is delicious spooned over roasted carrots or broccoli

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The Story Behind Hot Honey Glazed Salmon

This technique is newer to American kitchens but hot honey has long been used in Italian cooking as a drizzle for fried chicken pizza and seafood The quick pan sauce is inspired by Southern American hot honey traditions melded with a classic French butter reduction It brings together the best of sweet savory heat and is a family favorite creation born out of playful kitchen experiments

Recipe Questions & Answers

→ Can I use frozen salmon fillets?

Yes, thaw frozen salmon completely and pat dry before seasoning and baking for best results.

→ How spicy is the hot honey glaze?

The heat level is moderate but adjustable; reduce chili flakes for milder flavor or add more for extra spice.

→ What sides pair well with this dish?

Steamed rice, roasted vegetables, or a crisp green salad complement the sweet and spicy salmon beautifully.

→ Can I prepare the hot honey sauce ahead?

Absolutely. The sauce can be made in advance and stored in the fridge until you're ready to bake the fish.

→ How do I know when the salmon is done?

Salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).