Hot Honey Salmon Bites (Printable view)
Crispy-edged salmon cubes tossed in a sticky spicy-sweet hot honey glaze, ready in just 30 minutes.
# What You'll 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 soy sauce (use tamari for gluten-free)
10 - 1 tsp lemon juice or apple cider vinegar
→ Garnish (optional)
11 - 1 tbsp sesame seeds
12 - 2 tbsp chopped fresh chives or green onions
# Steps:
01 - Preheat the oven to 400°F and line a baking tray 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 tray in a single layer, ensuring space between each cube for even cooking.
04 - Bake for 8–10 minutes until just cooked through and lightly golden on the edges.
05 - While the salmon bakes, combine honey, hot sauce, soy sauce (or tamari), and lemon juice in a small saucepan. Heat over medium-low, stirring until smooth and just beginning to bubble, about 2–3 minutes. Remove from heat.
06 - Remove salmon from the oven and transfer to a large clean bowl. Pour the hot honey sauce over the salmon bites and toss gently to coat evenly.
07 - For a stickier caramelized glaze, return the sauced salmon bites to the oven for 2–3 additional minutes. Otherwise, serve immediately.
08 - Sprinkle with sesame seeds and chopped fresh chives or green onions before serving. Serve with rice, in lettuce cups, or as party skewers.
# Expert Advice:
01 -
- The hot honey glaze comes together in minutes and tastes like something from a trendy restaurant.
- Skinless salmon cubes cook in under ten minutes, making this surprisingly fast for how impressive it looks.
- You probably have every ingredient in your pantry and fridge right now.
02 -
- Do not skip the parchment paper because honey glaze on a bare tray will bake into cement and ruin your pan.
- Toss the sauce gently with a spatula rather than stirring vigorously because salmon cubes break apart easily once cooked.
- The glaze thickens as it cools, so serve fairly quickly for the best texture and stickiness.
03 -
- Cut your salmon cubes as uniformly as possible because uneven pieces mean some will overcook while others are still raw in the center.
- Warm the honey slightly before mixing it into the sauce because cold honey takes forever to blend and you risk overheating the other ingredients while waiting.