Description
This Hot Honey Glazed Salmon recipe offers a perfect balance of sweet heat with a sticky, flavorful glaze, baked to tender perfection on a sheet pan for an easy and quick dinner option.
Ingredients
Scale
Hot Honey Sauce
- 1/4 cup honey
- 1/2 teaspoon chili flakes
- 1 tablespoon soy sauce
- 4 tablespoons unsalted butter, divided
- 2 tablespoons lemon juice
- 1/3 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Salmon
- 4 salmon filets
- Salt and pepper to taste
- 4 tablespoons olive oil
Instructions
- Make the Hot Honey Sauce: In a saucepan over medium-low heat, combine honey, chili flakes, soy sauce, 3 tablespoons of butter, lemon juice, and water. Simmer for 5 minutes, stirring occasionally to meld the flavors.
- Thicken the Sauce: Remove the saucepan from heat and stir in the cornstarch slurry, ensuring it is smooth and lump-free. Return the pan to medium heat and simmer for another 5 minutes until the sauce thickens.
- Finish the Sauce: Towards the end of simmering, add the remaining 1 tablespoon of cold butter to the sauce for a rich, glossy finish. Transfer to a container to cool slightly.
- Prepare the Oven and Salmon: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper. Place the salmon filets on the tray, season them with salt and pepper, and brush each with olive oil evenly.
- Initial Baking: Bake the salmon for 15 minutes to cook most of the way through while retaining moisture.
- Glaze and Caramelize: Remove the tray from the oven and generously spoon 1 to 2 tablespoons of the hot honey sauce over each salmon filet, letting some drip onto the tray for caramelization. Return to the oven and bake for an additional 5 minutes to finish cooking and develop a sticky glaze.
- Serve: Serve the hot honey glazed salmon filets over a bed of steamed rice or your choice of side, drizzle with extra sauce, and garnish as desired. Enjoy the sweet, spicy, and savory flavors in every bite!
Notes
- Use fresh salmon filets for best flavor and texture.
- If you prefer less spice, reduce or omit the chili flakes.
- The cornstarch slurry is essential to thicken the sauce; mix it well before adding.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Leftover sauce can be refrigerated and used as a dipping sauce or glaze for other proteins.
- Watch the salmon closely in the last 5 minutes to prevent overcooking.
