Hot Honey Salmon Bites (Printable)
Tender salmon cubes tossed in a sweet and spicy hot honey glaze, perfect for appetizers or a quick main dish.
# What You'll Need:
→ Salmon
01 - 1 lb skinless salmon fillet, cut into 1-inch cubes
→ Marinade
02 - 2 tbsp olive oil
03 - 1 tbsp soy sauce (use gluten-free if needed)
04 - 1 tsp garlic powder
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp black pepper
07 - 1/2 tsp salt
→ Hot Honey Sauce
08 - 3 tbsp honey
09 - 1 to 1-1/2 tbsp hot sauce (such as sriracha or preferred chili sauce)
10 - 1 tsp fresh lemon juice
11 - 1/2 tsp red pepper flakes (optional, for extra heat)
→ Garnish
12 - 1 tbsp finely chopped fresh parsley or chives
13 - Lemon wedges, for serving (optional)
14 - Sesame seeds (optional)
# Directions:
01 - In a medium bowl, combine the olive oil, soy sauce, garlic powder, smoked paprika, black pepper, and salt. Add the salmon cubes and gently toss to coat evenly. Let the salmon marinate for 10 minutes at room temperature while preparing the sauce.
02 - In a small bowl, whisk together the honey, hot sauce, lemon juice, and red pepper flakes until well blended. Set aside.
03 - Preheat the oven to 400°F and line a baking sheet with parchment paper, or heat a large nonstick skillet over medium-high heat.
04 - Arrange the marinated salmon cubes on the prepared baking sheet or place them directly into the heated skillet. Cook for 8 to 10 minutes, turning the cubes halfway through, until the salmon is just cooked through and lightly browned on the edges.
05 - Remove the salmon from the oven or skillet and immediately transfer to a bowl. Pour the hot honey sauce over the salmon bites and toss gently until every piece is well coated.
06 - Transfer the glazed salmon bites to a serving platter. Garnish with freshly chopped parsley or chives, a sprinkle of sesame seeds, and lemon wedges. Serve immediately while warm.
# Expert Tips:
01 -
- The sticky sweet heat clings to every golden cube and you will genuinely crave it the next day.
- It works as a party appetizer or a quick dinner over rice and no one will guess how simple it was.
02 -
- Overcooked salmon turns dry and crumbly so pull it from the heat when it is just barely opaque in the center.
- Tossing the bites in sauce off the heat keeps the honey from burning and turning bitter.
03 -
- Pat the salmon completely dry before marinating so the oil and seasonings cling instead of sliding off.
- Make the sauce a day ahead and keep it in the fridge, the flavors meld and taste even better.