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Hot Honey Glazed Salmon

Hot Honey Glazed Salmon Recipe

Hot honey glazed salmon is an easy to make and delicious. Only a few ingredients and this tasty salmon is on your dinner plate in 30 minutes. Makes 4-6 servings
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people

Equipment

  • Baking sheet
  • Parchment paper
  • Saucepan
  • Whisk
  • small bowl (for optional cornstarch slurry)
  • Spatula
  • Serving platter

Ingredients
  

  • ═══ FOR THE SALMON ═══
  • 1.5-2 lb Wild Alaskan salmon fillet (Coho or Sockeye)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • ═══ FOR THE MARINADE/GLAZE ═══
  • 132 g soy sauce or tamari (½ cup)
  • 170 g hot honey sauce (I used Trader Joe's brand) ((see recipe notes for homemade hot honey sauce))
  • 3 cloves garlic (minced)
  • 2 teaspoons fresh ginger (grated)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 60 g water (¼ cup)
  • 2 tablespoon butter (unsalted)
  • 1 tablespoon cornstarch ((optional))
  • ═══ FOR GARNISH ═══
  • Fresh cilantro (diced for garnish)

Instructions
 

  • Preheat oven to 375°F with rack in upper third. Line a baking sheet with parchment paper.
  • Wash and pat the salmon fillet dry, remove scales or pin bones. Place skin side up on the baking sheet.
  • Whisk together all glaze ingredients except butter and cornstarch. Reserve ⅓ of the marinade and pour the remaining into a saucepan.
  • Pour the reserved ⅓ marinade onto the baking sheet, lifting the salmon to get marinade under it. Set aside.
  • Add butter to the saucepan and bring to a boil. Reduce to a low boil until thickened. For a thicker glaze, mix cornstarch with 1 tablespoon water and stir into glaze; raise heat and stir until thick. Transfer to a bowl.
  • Place salmon skin side down on the prepared baking sheet. Season with salt, pepper, and paprika. Spoon some glaze over the top.
  • Bake at 375°F for 4-5 minutes. Glaze again, then switch oven to broil. Broil for 4 minutes until done to your liking (do not over bake).
  • Remove from oven, transfer to a platter, garnish with diced cilantro. Serve with rice, grains, or salad.

Notes

  • Tip 1: For best results, use wild-caught salmon like Coho or Sockeye; it has a firmer texture and richer flavor.
  • Tip 2: If using homemade hot honey sauce, combine ½ cup honey with 1-2 tablespoons hot sauce (like sriracha) and a pinch of cayenne.
  • Tip 3: To save time, marinate the salmon while the oven preheats (about 10-15 minutes).
  • Tip 4: Leftover salmon can be stored in an airtight container in the fridge for up to 2 days; reheat gently in a low oven or microwave.
  • Tip 5: This salmon pairs wonderfully with steamed rice, quinoa, or a fresh green salad with a light vinaigrette.