Hot Honey Salmon Bites (Printable version)
Tender salmon cubes in a sticky, spicy-sweet hot honey glaze. Ready in 30 minutes for appetizers or mains.
# Ingredient List:
→ Fish
01 - 1 lb skinless salmon fillet, cut into bite-sized cubes
→ Marinade
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/4 tsp salt
06 - 1/4 tsp black pepper
→ Sauce
07 - 1/3 cup honey
08 - 1–2 tbsp hot sauce (such as sriracha or chili garlic sauce, adjust to taste)
09 - 1 tbsp soy sauce (use tamari for gluten-free)
10 - 1 tsp lemon juice or apple cider vinegar
→ Garnish
11 - 1 tbsp sesame seeds
12 - 2 tbsp chopped fresh chives or green onions
# How to Make It:
01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - In a large bowl, toss the salmon cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
03 - Arrange the salmon pieces on the prepared tray in a single layer, leaving space between each cube for even cooking.
04 - Bake for 8–10 minutes until just cooked through and lightly golden on the edges.
05 - While the salmon bakes, combine honey, hot sauce, soy sauce, and lemon juice in a small saucepan. Heat over medium-low, stirring until smooth and just beginning to bubble, about 2–3 minutes. Remove from heat.
06 - Remove salmon from the oven and transfer to a large clean bowl. Pour the hot honey sauce over the salmon bites and toss gently until evenly coated.
07 - For a stickier glaze, return the sauced salmon bites to the oven for 2–3 additional minutes. Otherwise, serve immediately.
08 - Sprinkle with sesame seeds and chopped chives or green onions before serving.
# Expert Suggestions:
01 -
- The sticky sweet heat glaze clings to every salmon cube like it was always meant to be there.
- It converts effortlessly from party appetizer to weeknight dinner depending on your mood.
- Cleanup is almost nonexistent if you line your tray properly.
02 -
- Do not skip patting the salmon dry before cubing because excess moisture prevents the seasoning from sticking properly.
- The glaze thickens quickly once removed from heat so work fast when tossing.
- Overbaking is the most common mistake, pull the salmon the moment it flakes easily and no longer.
03 -
- Cut the salmon into uniform cubes so every piece cooks at the same rate and nothing dries out.
- Warming the glaze just until it bubbles is the sweet spot, any longer and it hardens into candy instead of sauce.