Hot Honey Salmon Bites (Print Version)
Tender salmon cubes tossed in a sticky, spicy-sweet hot honey glaze with a hint of citrus.
# What You Need:
→ Fish
01 - 1 lb skinless salmon fillet, cut into bite-sized cubes
→ Marinade
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/4 tsp salt
06 - 1/4 tsp black pepper
→ Sauce
07 - 1/3 cup honey
08 - 1–2 tbsp hot sauce (such as sriracha or chili garlic sauce, adjust to taste)
09 - 1 tbsp tamari (gluten-free soy sauce)
10 - 1 tsp lemon juice or apple cider vinegar
→ Garnish
11 - 1 tbsp sesame seeds
12 - 2 tbsp chopped fresh chives or green onions
# Preparation Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss the salmon cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Arrange the seasoned salmon pieces on the prepared baking sheet in a single layer, spacing them apart for even cooking.
04 - Bake for 8–10 minutes until the salmon is just cooked through and lightly golden on the edges.
05 - While the salmon bakes, combine the honey, hot sauce, tamari, and lemon juice in a small saucepan. Heat over medium-low, stirring constantly until smooth and just beginning to bubble, about 2–3 minutes. Remove from heat.
06 - Remove the salmon from the oven and transfer to a large clean bowl. Pour the hot honey sauce over the salmon bites and toss gently until evenly coated.
07 - For a stickier, caramelized glaze, return the sauced salmon bites to the baking sheet and broil for 2–3 minutes. Otherwise, serve immediately.
08 - Sprinkle with sesame seeds and chopped chives or green onions before serving.
# Expert Advice:
01 -
- The sweet heat ratio is completely in your control, so you can dial it up for thrill seekers or keep it gentle for cautious palates.
- These come together fast enough for a weeknight but look fancy enough that guests will assume you spent all day in the kitchen.
02 -
- Overbaking is the enemy here, salmon goes from silky to dry in a matter of seconds, so pull it when the centers are barely set.
- Heating the sauce just until it bubbles keeps the honey from burning and turning bitter, which I learned after ruining an otherwise perfect batch.
03 -
- Pat the salmon completely dry with paper towels before seasoning because excess moisture prevents the glaze from sticking properly.
- If you want a deeply caramelized crust, a quick broil for the last 60 seconds works wonders, just do not look away because sugar burns fast.