Hot Honey Salmon Bites (Print Version)
Tender salmon cubes glazed with sweet and spicy hot honey sauce, perfect as a quick appetizer or satisfying 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)
# How to Make It:
01 - In a medium bowl, whisk together the olive oil, soy sauce, garlic powder, smoked paprika, black pepper, and salt. Add the salmon cubes and gently toss until evenly coated. Let rest for 10 minutes while preparing the sauce.
02 - In a small bowl, combine the honey, hot sauce, fresh lemon juice, and red pepper flakes. Stir until smooth and set aside.
03 - Preheat the oven to 400°F, or heat a large nonstick skillet over medium-high heat.
04 - Arrange the marinated salmon cubes on a lined baking sheet or place them directly into the heated skillet. Cook for 8 to 10 minutes, turning halfway through, until the salmon is just cooked through and lightly browned on the edges.
05 - Remove the salmon from the oven or pan and immediately toss in the prepared hot honey sauce until every piece is well coated.
06 - Transfer to a serving platter and garnish with fresh parsley or chives, lemon wedges, and sesame seeds if desired. Serve immediately while warm.
# Expert Advice:
01 -
- The sticky sweet heat clings to every golden bite and makes you close your eyes on the first taste.
- It pulls off feeling impressive with almost zero effort, which is my favorite kind of cooking.
02 -
- Overcooking salmon by even two minutes turns bites from buttery to chalky, so pull them when the centers still have a hint of translucence.
- Tossing the sauce on while the fish is piping hot is the only way to get that thick, lacquered coating instead of a watery puddle at the bottom.
03 -
- Pat the salmon completely dry with paper towels before marinating, because moisture is the enemy of a good sear and a glossy glaze.
- Let the cooked bites rest for thirty seconds in the sauce before serving, since that brief pause helps the glaze thicken and adhere rather than pooling on the plate.