Hot Honey Salmon Bites (Printable)
Bite-sized salmon cubes glazed in a sticky, spicy-sweet hot honey sauce for a quick and flavorful dish.
# Ingredient List:
→ 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
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, 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 the 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 glaze, return the sauced salmon bites to the oven for 2-3 minutes, or serve immediately.
08 - Sprinkle with sesame seeds and chopped chives or green onions before serving.
# Expert Advice:
01 -
- The sticky glaze hits that impossible sweet spot between caramelized honey and fiery heat that makes you reach for one more bite.
- They work equally well as a weeknight dinner over rice or as the first thing to disappear at any gathering.
02 -
- Pat the salmon completely dry before cubing because excess moisture is the enemy of a good sear and causes the glaze to slide right off.
- The sauce will thicken as it sits, so if you are making it ahead keep it warm or gently reheat it before tossing with the fish.
03 -
- Use a silicone spatula for tossing because metal tongs will shred the delicate salmon cubes before the glaze has a chance to set.
- Taste the sauce before pouring it over the fish and adjust the heat, because once it coats the salmon there is no going back.