Hot Honey Salmon Bites (Print version)
Crispy-edged salmon cubes coated in a spicy-sweet honey glaze, ready in just 30 minutes.
# What you'll need:
→ Fish
01 - 1 lb skinless salmon fillet, cut into 1-inch cubes
→ Marinade
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/4 tsp kosher salt
06 - 1/4 tsp freshly ground black pepper
→ Hot Honey Sauce
07 - 1/3 cup honey
08 - 1–2 tbsp hot sauce (sriracha or chili garlic sauce, adjust to taste)
09 - 1 tbsp tamari (gluten-free soy sauce)
10 - 1 tsp fresh lemon juice or apple cider vinegar
→ Garnish
11 - 1 tbsp toasted sesame seeds
12 - 2 tbsp fresh chives or green onions, thinly sliced
# Method:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - In a large mixing bowl, combine the salmon cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss until every piece is evenly coated.
03 - Spread the seasoned salmon in a single layer on the prepared baking sheet, leaving space between each piece. Bake for 8 to 10 minutes until just cooked through and lightly golden on the edges.
04 - While the salmon bakes, whisk together the honey, hot sauce, tamari, and lemon juice in a small saucepan over medium-low heat. Stir continuously until the mixture is smooth and just begins to bubble, about 2 to 3 minutes. Remove from heat.
05 - Transfer the baked salmon to a clean large bowl. Pour the warm hot honey sauce over the salmon and gently toss to coat each piece evenly.
06 - For a stickier, more caramelized glaze, return the sauced salmon bites to the baking sheet and broil for 2 to 3 minutes. Watch closely to avoid burning.
07 - Sprinkle with toasted sesame seeds and sliced chives or green onions. Serve immediately over steamed rice, in crisp lettuce cups, or on party skewers.
# Expert advice:
01 -
- The sticky sweet heat clings to every golden corner of the salmon and people genuinely cannot stop eating them.
- Start to finish you are looking at thirty minutes with pantry staples and zero fancy technique.
- They work equally well as a party appetizer piled on a platter or served over rice for a real dinner.
02 -
- Soggy salmon happens when the pieces are crowded on the tray so give them breathing room and they will reward you with golden edges.
- The sauce thickens as it cools so if you are not serving right away warm it gently again before tossing or it will clump.
03 -
- Pull the salmon from the oven when it still looks slightly underdone in the center because carryover heat will finish the job and you avoid dry rubbery fish.
- Use a silicone spatula for tossing so the delicate cubes do not break apart when you coat them in sauce.