Hot Honey Salmon

This hot honey salmon is a flavour-packed dinner that is quick and easy to make. The salmon is coated in simple spices, baked until flaky and tender, and finished with a sweet and spicy hot honey sauce. Serve it over rice with cucumber, carrot and edamame for a delicious bowl that comes together in under 30 minutes.

Course Main Course

Cuisine Australian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 344kcal

Author Sally

Equipment

large baking sheets

Ingredients

For the salmon:

4 salmon fillets approx 120-150 grams each
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper

For the hot honey:

¼ cup honey
1-2 tablespoons hot sauce
¼ teaspoon chilli flakes I use gochugaru
¼ teaspoon garlic powder
¼ teaspoon onion powder
Pinch salt

Instructions

Preheat the oven to 200°C (400°F) and line a baking tray with baking paper.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and pepper.
Pat the salmon dry with a paper towel, then rub each fillet with olive oil and sprinkle the spice mixture evenly over the top and sides.
Place the fillets on the prepared tray, skin-side down if using skin-on fillets.
Bake for 10–12 minutes, or until the salmon is cooked to your liking and flakes easily with a fork.
While the salmon is baking, add the honey, hot sauce, chilli flakes, garlic powder, onion powder, and a pinch of salt to a small saucepan.
Warm over low heat, stirring, just until the mixture is combined and runny - do not boil. Remove from heat and set aside.
Once the salmon is cooked, drizzle generously with the hot honey.

Notes

Serving suggestion: I like to serve the hot honey salmon over cooked rice with a side of sliced cucumbers, carrots, edamame, and spring onion. Drizzle over any remaining hot honey to finish.

Nutrition