Name: Hot Honey Glazed Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 salmon fillets (about 6 oz each); 2 tablespoons olive oil; 1/4 cup honey; 1 tablespoon hot sauce (adjust to taste); 1 tablespoon soy sauce; 2 cloves garlic, minced; 1 tablespoon apple cider vinegar; 1/2 teaspoon smoked paprika; Salt and pepper, to taste; Optional: red pepper flakes and chopped parsley, for garnish

Sweet, spicy, and irresistibly sticky, this Hot Honey Glazed Salmon is one of my favorite go-to dinners when I want something quick, bold, and delicious. The glaze uses simple pantry staples and transforms tender, flaky salmon into a crave-worthy meal in under 30 minutes. I love how it pairs effortlessly with rice, roasted veggies, or a crisp salad for a balanced and satisfying dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets (about 6 oz each)

2 tablespoons olive oil

1/4 cup honey

1 tablespoon hot sauce (adjust to taste)

1 tablespoon soy sauce

2 cloves garlic, minced

1 tablespoon apple cider vinegar

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Optional: red pepper flakes and chopped parsley, for garnish

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.

In a small bowl, I whisk together the honey, hot sauce, soy sauce, garlic, apple cider vinegar, smoked paprika, salt, and pepper to create the glaze.

I place the salmon fillets skin-side down on the prepared sheet and brush them generously with the glaze.

I bake the salmon for 12–15 minutes, depending on thickness, until it flakes easily with a fork.

For the last 2 minutes, I switch to broil to get a slightly caramelized top—just keeping an eye on it so it doesn’t burn.

I remove it from the oven and spoon any extra glaze from the pan over the top before garnishing with red pepper flakes and chopped parsley if I want to.

I serve it warm with my favorite sides.

Servings and timing

Servings: 4

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Calories per serving: Approximately 370 kcal

Variations

Mild version: I skip or reduce the hot sauce for a more family-friendly version.

Citrus twist: I add a squeeze of fresh lime or orange juice to the glaze for extra brightness.

Grilled option: When I feel like grilling, I use the same glaze and cook the salmon on the grill for a smoky touch.

Different fish: I’ve tried this glaze on cod and trout with great results.

Maple substitution: I swap honey with maple syrup when I’m out—it still tastes amazing.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the salmon in a baking dish, cover it loosely with foil, and warm it in a 300°F oven for about 10 minutes, or until heated through. I avoid microwaving because it can dry out the fish.

FAQs

How spicy is the hot honey glaze?

It depends on the hot sauce I use and how much I add. I can always start with less and adjust to my taste. It has a warm kick, but it’s not overwhelming unless I go heavy on the spice.

Can I make this ahead of time?

Yes, I sometimes prep the glaze and marinate the salmon in it for a few hours in the fridge. Then I just bake when ready.

What sides go well with this salmon?

I love serving it with steamed rice, garlic green beans, roasted broccoli, or a cucumber salad. Quinoa or mashed sweet potatoes are great too.

Can I cook this in an air fryer?

Yes! I cook it at 400°F for about 10-12 minutes in the air fryer, brushing the glaze on before and halfway through. It comes out perfectly glazed and tender.

What type of salmon works best?

I like using fresh Atlantic or sockeye salmon fillets. Frozen works too—I just make sure to thaw completely and pat them dry before glazing.

Conclusion

This Hot Honey Glazed Salmon is everything I want in a weeknight meal—fast, flavorful, and incredibly satisfying. The sweet and spicy glaze makes each bite irresistible, and I love how easily I can mix up the sides or even the protein. Whether I’m cooking for myself or feeding a crowd, this recipe is a guaranteed hit.

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