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Sweet Spicy Honey Salmon

Section: Satisfying Main Dishes for Every Occasion

This hot honey salmon features a mouthwatering sweet and spicy glaze made with butter, soy, chili flakes, and lemon. The salmon is baked until tender, then coated with the sticky hot honey sauce and returned to the oven to caramelize. Finished with rice and optional garnish, it’s a fast, flavorful meal ideal for busy weeknights or elevated home dining. The glaze can be adjusted for spice level and works well with other fish too!

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Recipe Author Maria
Updated as of Tue, 01 Jul 2025 16:17:28 GMT
A piece of salmon with a glaze on top. Bookmark
A piece of salmon with a glaze on top. | foodbymary.com

If you’re craving a perfectly balanced sweet and spicy salmon dish, this Hot Honey Salmon will def hit the spot! The buttery, tangy hot honey glaze caramelizes beautifully, creating a rich, flavorful coating for tender, flaky salmon!

Ingredients

  • Honey
  • Chili Flakes
  • Soy Sauce
  • Unsalted Butter
  • Lemon Juice
  • Cornstarch
  • Salmon Filets
  • Olive Oil

Instructions & Video

Make the hot honey sauce!
Combine honey, chili flakes, soy sauce, 2 tablespoons of butter, lemon juice, and water in a saucepan over medium-low heat. Simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the cornstarch slurry until smooth and lump-free. Return to medium heat and simmer for another 5 minutes, or until the sauce thickens. Towards the end add the other 2 tablespoons of cold butter. Transfer the sauce to a container to cool.
Salt & pepper the salmon filets & bake for 15 minutes!
Preheat oven to 400°F (200°C) and line a baking tray with parchment paper. Arrange salmon filets on the tray. Season with salt and pepper, then brush each filet with olive oil. Bake for 15 minutes.
Top with the hot honey sauce & bake for 5 more minutes to help the sauce caramelize!
Remove salmon from oven, generously spoon 1-2 tablespoons of hot honey sauce over each filet, letting some drip onto the tray for caramelization. Return to oven and bake for an additional 5 minutes.
Serve over rice & enjoy!
Serve the hot honey salmon over a bed of steamed rice, drizzle with extra sauce, and garnish as desired.
A piece of salmon with a glaze on top. Bookmark
A piece of salmon with a glaze on top. | foodbymary.com

Pro Tip

Add a sprinkle of sesame seeds or fresh chopped parsley for a finishing touch.

Substitutions

Honey: Maple syrup or agave nectar for a similar sweetness.
Chili Flakes: Cayenne pepper, hot sauce, or smoked paprika for a spicy kick.
Soy Sauce: Tamari (for gluten-free) or coconut aminos for a milder, slightly sweet alternative.
Unsalted Butter: Salted butter (reduce added salt) or ghee for a similar rich flavor.
Lemon Juice: Lime juice, white vinegar, or apple cider vinegar for tanginess.
Cornstarch: Arrowroot powder or all-purpose flour as a thickener.
Salmon Filets: Trout, cod, or tilapia for a similar flaky texture.
Olive Oil: Avocado oil, canola oil, or melted coconut oil for cooking.

Equipment

Saucier
Measuring Cups & Spoons
Whisk
Baking Tray & Baking Paper

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven at 350°F or in a skillet over low heat to maintain its moisture. The hot honey sauce can be refrigerated separately and reheated on the stovetop or microwave before serving.

Top tips!

  • Mix the cornstarch slurry thoroughly to avoid lumps and ensure a glossy, thick sauce.
  • Let the honey glaze drip onto the tray while baking for caramelized edges that enhance flavor.
  • Keep an eye on the salmon to avoid drying out; it should flake easily but stay moist.

FAQs

Can I use frozen salmon filets for this recipe?
Yes, but make sure to thaw them completely and pat them dry with a paper towel before seasoning and baking. This ensures even cooking and better caramelization.
Is there a substitute for soy sauce in the hot honey glaze?
Tamari or coconut aminos work great as substitutes, especially if you need a gluten-free option. They’ll maintain the savory depth without compromising flavor.
What side dishes go best with hot honey salmon?
Steamed rice or quinoa are classic choices, but roasted vegetables or a crisp side salad with a tangy vinaigrette also pair beautifully with the sweet and spicy glaze.
A plate of food with a salmon fillet and rice. Bookmark
A plate of food with a salmon fillet and rice. | foodbymary.com

Frequently Asked Questions

→ Can I use frozen salmon filets?

Yes, just thaw them completely and pat dry before baking to ensure even cooking and proper glaze caramelization.

→ What’s a good substitute for soy sauce?

Tamari or coconut aminos are great alternatives, offering similar umami flavor with gluten-free or lower sodium options.

→ How spicy is the glaze?

The heat level is mild to moderate from chili flakes. You can increase or decrease based on your spice preference.

→ What should I serve with this salmon?

Steamed rice, quinoa, or roasted veggies pair well, as do fresh side salads with vinaigrette for a balanced meal.

→ How do I store and reheat leftovers?

Refrigerate salmon in an airtight container for up to 3 days. Reheat gently in a skillet or oven to maintain texture and moisture.

→ Can I make the hot honey sauce ahead?

Yes, it stores well in the fridge for a few days. Just reheat before using for easier spreading and better caramelization.

Sweet Spicy Honey Salmon

Sweet and spicy glazed salmon baked to perfection and ready in just 20 minutes.

Prep Time
10 minutes
Cooking Time
20 minutes
Overall Time
30 minutes
Recipe Author: Maria

Dish Category: Main Dishes

Recipe Difficulty: Beginner-Friendly

Cuisine: American

Serves: 4 Serving Size (4 salmon filets)

Dietary Options: Low-Carb

What You’ll Need to Cook

→ Sauce

Ingredient 01 1/4 cup honey
Ingredient 02 1 teaspoon chili flakes
Ingredient 03 2 tablespoons soy sauce
Ingredient 04 4 tablespoons unsalted butter, divided
Ingredient 05 1 tablespoon lemon juice
Ingredient 06 1/4 cup water
Ingredient 07 1 teaspoon cornstarch slurry (cornstarch mixed with water)

→ Main

Ingredient 08 4 salmon filets (about 6 ounces each)
Ingredient 09 1 tablespoon olive oil
Ingredient 10 Salt and freshly ground black pepper, to taste

Steps to Prepare

Step 01

Combine honey, chili flakes, soy sauce, 2 tablespoons butter, lemon juice, and water in a saucepan over medium-low heat. Simmer for 5 minutes, stirring occasionally. Remove from heat and whisk in cornstarch slurry until smooth. Return to medium heat and simmer until thickened, about 5 minutes. Stir in remaining 2 tablespoons cold butter. Transfer sauce to a container to cool.

Step 02

Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Arrange salmon filets on tray. Season with salt and pepper and brush each filet with olive oil.

Step 03

Bake salmon for 15 minutes until nearly cooked through.

Step 04

Remove salmon from oven. Spoon 1 to 2 tablespoons of hot honey sauce over each filet, allowing some sauce to drip on tray for caramelization. Return to oven and bake 5 more minutes until glaze is caramelized and salmon is tender.

Step 05

Serve hot honey glazed salmon over steamed rice or preferred side. Drizzle with additional sauce and garnish with sesame seeds or chopped parsley if desired.

Extra Cooking Tips

  1. Mix cornstarch slurry thoroughly to avoid lumps and ensure a smooth, glossy sauce.
  2. Allow honey glaze to drip onto the tray during baking to create caramelized edges enhancing flavor.
  3. Avoid overbaking salmon; it should flake easily but remain moist.
  4. Store leftovers in an airtight container refrigerated up to 3 days; reheat gently to maintain moisture.

Must-Have Tools

  • Saucepan
  • Measuring cups and spoons
  • Whisk
  • Baking tray and parchment paper

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains fish and soy; check for butter or dairy sensitivity.

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 420
  • Fats: 28.7 grams
  • Carbs: 18.5 grams
  • Proteins: 32.4 grams