Hot Honey Salmon Bites (Printable)
Sweet and spicy glazed salmon cubes ready in 25 minutes, perfect for appetizers or weeknight meals.
# 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 (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 (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)
# Directions:
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 the salmon marinate for 10 minutes at room temperature 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 well blended, then set aside.
03 - Preheat the oven to 400°F and line a baking sheet with parchment paper, or alternatively heat a large nonstick skillet over medium-high heat on the stovetop.
04 - Arrange the marinated salmon cubes in a single layer on the prepared baking sheet or carefully place them into the heated skillet. Cook for 8 to 10 minutes, turning the pieces halfway through, until the salmon is just cooked through and lightly golden on the edges.
05 - Remove the salmon from the oven or skillet and immediately transfer to a bowl. Pour the hot honey sauce over the warm salmon bites and toss gently until every piece is thoroughly coated.
06 - Transfer the glazed salmon bites to a serving platter. Sprinkle with fresh chopped parsley or chives and sesame seeds if desired. Serve with lemon wedges alongside steamed rice, roasted vegetables, or over a bed of salad greens.
# Expert Suggestions:
01 -
- The sticky glaze caramelizes into something that makes people close their eyes when they bite into it.
- Ten minutes of prep and fifteen in the oven means you can pull this off on a Tuesday without breaking a sweat.
02 -
- Tossing the salmon in the glaze while it is still piping hot is the difference between a sauce that coats and one that slides right off.
- If you want extra crispy edges, a two minute blast under the broiler after baking transforms the texture completely.
03 -
- Cut the salmon into uniform one inch cubes so every piece finishes cooking at the exact same moment.
- Pat the salmon dry before marinating because excess moisture is the enemy of a good crust.