Hot Honey Salmon
This baked hot honey salmon is a gourmet recipe that's perfect for serving a crowd with an easy 3-ingredient homemade spicy honey that you can make in advance and keep on hand. Serve with your favorite sides dishes like steamed rice and roasted vegetables.
Ingredients
For the hot honey:
- ½ cup honey
- 1 jalapeno pepper thinly sliced
- 1 teaspoon red chili flakes
For the salmon:
- 3 teaspoons coarse kosher salt divided
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- ½ teaspoon black pepper
- 1 side salmon fillet (2 to 3 pounds)
- 4 cups broccoli
- 1 tablespoon olive oil
Instructions
To make the hot honey:
- In a small saucepan, combine honey, jalapeno slices, and red pepper flakes.
- Cook the mixture over medium heat until small bubbles appear around the edges.
- Turn off the heat and let it steep for 5 minutes.
- Strain the honey to remove the jalapeno and pepper.
To cook the salmon:
- Preheat the oven to 425°F. Line a baking sheet with a sheet of foil, or parchment paper.
- In a small dish, combine 2 teaspoons of salt, paprika, garlic powder, black pepper.
- Place salmon filet, skin-side down, on the prepared baking sheet and sprinkle the seasoning evenly all over the salmon.
- Toss the broccoli with olive oil and the remaining 1 teaspoon of salt, and add it to the sheet pan around the salmon.
- Drizzle half of the hot honey over the salmon and broccoli.
- Bake for 13-18 minutes, or until the internal temperature at the thickest part of salmon reads 135°F.
- Remove from oven, cover with foil, and rest for about 5 minutes before slicing and serving.
- Serve over steamed rice with an extra drizzle of hot honey. You can also serve the salmon with salad greens.
Notes
Note: 1 side of salmon is about 2-3 pounds. You can choose either skin on, or skinless filet. Skin acts as an insulation, preventing the fish from overcooking. However, it comes out soggy and unappetizing.
Storing Tips:
- Store any leftover honey salmon in an airtight container in the fridge for up to 3 days.
- Reheat the salmon carefully either in the microwave for a couple of minutes until warmed through, or in the oven for 5 to 10 minutes. Be careful not to over-heat the salmon, as it will make it tough and dry in texture.
- The cooked salmon also freezes well too. Wrap it in plastic wrap and store for up to 2 months. Thaw in the fridge overnight and reheat according to the instructions above.
- Reheat the salmon carefully either in the microwave for a couple of minutes until warmed through, or in the oven for 5 to 10 minutes. Be careful not to over-heat the salmon, as it will make it tough and dry in texture.
- The cooked salmon also freezes well too. Wrap it in plastic wrap and store for up to 2 months. Thaw in the fridge overnight and reheat according to the instructions above.
Nutrition
Calories: 134kcalCarbohydrates: 29gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 1190mgPotassium: 243mgFiber: 2gSugar: 24gVitamin A: 819IUVitamin C: 55mgCalcium: 34mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.
