Embarrassingly easy hot honey salmon, coming right up.
Hot honey salmon has become a regular on our weeknight menu. It’s a simple way to convert even the non-salmon lovers into fans.
Our love affair with hot honey started a few years ago — remember hot honey pineapple wedges? They’re addictive.
Oh my gosh.
Hot honey sweet potatoes are another favorite. I first made them for a Friendsgiving when I wanted something familiar with a twist, and everyone raved about them.
Then we tried hot honey on pizza and the rest is history.
I’m not someone who craves extreme heat. Eddie loves spicy food, while I prefer mild heat. Hot honey hits the sweet spot for me after I remove the pepper seeds. If you like it hotter, leave the seeds in; if you’re wary of heat, remove the seeds and just infuse the honey with the sliced pepper, then strain it out.
There are so many ways to make hot honey — adjust it to your taste.
If you love really spicy food, teach me your ways — I’m still working on gradually increasing my heat tolerance. Right now I usually order a 1 at Thai places; Eddie orders a 10.
Hurts your… everything?
I’d love to learn to enjoy spicier dishes. For now, mild heat with a touch of sweetness is my happy place.
This hot honey salmon reminds me a bit of my toasted sesame ginger salmon from years back — another recipe we make regularly. I’m always experimenting with ways to elevate salmon, and this one is a keeper that Eddie devours.
We made this hot honey salmon recently and it inspired my “side dish Sundays.” Plain white or brown rice pairs beautifully with the bold flavors of the salmon, and parmesan roasted broccoli is a favorite side to serve alongside it. The dish is versatile and goes with many different accompaniments.
My favorite way to enjoy leftovers is in a big salmon salad. Flaky, buttery hot honey salmon over crisp greens makes for a perfect lunch.
For a next-day salad, pile the salmon on butter lettuce with cherry tomatoes, cucumbers, dried cherries, sliced almonds, feta, and a sprinkle of salt and pepper. Finish with a fresh squeeze of lemon or your favorite vinaigrette — it’s a satisfying bowl that feels both light and indulgent.
Makes you feel oh-so-good too!
Hot Honey Salmon
Hot Honey Roasted Salmon
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Ingredients
- 1/2 cup honey
- 1 jalapeño pepper, thinly sliced
- 1 (2 pound) salmon fillet
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 lemon, thinly sliced
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with foil.
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Warm the honey and sliced jalapeño in a small saucepan over medium-low heat until it reaches a light simmer. Remove from heat and let steep for 5 minutes, then strain through a fine mesh sieve to remove pepper pieces and seeds.
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Place the salmon fillet on the prepared foil and season with salt, pepper, and garlic powder. Spoon a few tablespoons of the strained hot honey over the salmon and arrange lemon slices on top. Roast for 15 to 20 minutes, or until the salmon flakes easily with a fork.
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Before serving, drizzle a bit more hot honey over the fish and, if desired, scatter some of the sliced peppers on top. Finish with an extra spritz of lemon.
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I appreciate you so much!
I kind of maybe want to put it in a taco too.