Hot Honey Glazed Salmon (Easy Sheet Pan Recipe)

If you’re craving a perfectly balanced sweet and spicy salmon dish, this Hot Honey Salmon will def hit the spot! The buttery, tangy hot honey glaze caramelizes beautifully, creating a rich, flavorful coating for tender, flaky salmon!

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Prep Time 5

Cook Time 10

Bake time 20

Total Time 35

Servings: 4 servings

Course: Appetizer, Main Course, Side Dish

Cuisine: American, european, Mediterranean

Ingredients Equipment Method Notes

Ingredients

Hot Honey Sauce

¼ cup honey
½ teaspoon chili flakes
1 tablespoon soy sauce
4 tablespoon unsalted butter divided
2 tablespoon lemon juice
⅓ cup water
1 teaspoon cornstarch mixed with 1 tablespoon water slurry

Salmon

4 salmon filets
Salt & pepper to taste
4 tablespoon olive oil

Equipment

Saucier
Measuring Cups & Spoons
Baking Tray

Method

Make the Hot Honey Sauce

In a saucepan over medium-low heat, combine honey, chili flakes, soy sauce, 3 tablespoons of butter, lemon juice, and water. Simmer for 5 minutes, stirring occasionally.
Remove from heat and stir in the cornstarch slurry (ensure it's smooth and lump-free). Return to medium heat and simmer for another 5 minutes, or until the sauce thickens.
Towards the end add the other 2 tablespoon of cold butter.
Transfer the sauce to a container to cool.

Prepare the Salmon

Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Arrange the salmon filets on the tray. Season with salt and pepper, then brush each filet with olive oil.

Bake and Glaze

Bake the salmon for 15 minutes. Remove from the oven, generously spoon 1-2 tablespoons of the hot honey sauce over each filet, letting some drip onto the tray for caramelization.
Return to the oven and bake for an additional 5 minutes.

Serve and Enjoy

Serve the hot honey salmon over a bed of steamed rice, drizzle with extra sauce, and garnish as desired. Enjoy the sweet and spicy perfection!

Notes

Tried this recipe?

Let us know how it was!

Make the Hot Honey Sauce

In a saucepan over medium-low heat, combine honey, chili flakes, soy sauce, 2 tablespoons of butter, lemon juice, and water. Simmer for 5 minutes, stirring occasionally.
Remove from heat and stir in the cornstarch slurry (ensure it's smooth and lump-free). Return to medium heat and simmer for another 5 minutes, or until the sauce thickens.
Towards the end add the other 2 tablespoon of cold butter.
Transfer the sauce to a container to cool.

Prepare the Salmon

Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Arrange the salmon filets on the tray. Season with salt and pepper, then brush each filet with olive oil.

Bake and Glaze

Bake the salmon for 15 minutes. Remove from the oven, generously spoon 1-2 tablespoons of the hot honey sauce over each filet, letting some drip onto the tray for caramelization.
Return to the oven and bake for an additional 5 minutes.

Serve and Enjoy

Serve the hot honey salmon over a bed of steamed rice, drizzle with extra sauce, and garnish as desired. Enjoy the sweet and spicy perfection!

Pro Tip: Add a sprinkle of sesame seeds or fresh chopped parsley for a finishing touch.

Scroll all the way down for the full recipe card!

Substitutions

Honey: Maple syrup or agave nectar for a similar sweetness.
Chili Flakes: Cayenne pepper, hot sauce, or smoked paprika for a spicy kick.
Soy Sauce: Tamari (for gluten-free) or coconut aminos for a milder, slightly sweet alternative.
Unsalted Butter: Salted butter (reduce added salt) or ghee for a similar rich flavor.
Lemon Juice: Lime juice, white vinegar, or apple cider vinegar for tanginess.
Cornstarch: Arrowroot powder or all-purpose flour as a thickener.
Salmon Filets: Trout, cod, or tilapia for a similar flaky texture.
Olive Oil: Avocado oil, canola oil, or melted coconut oil for cooking.

Equipment

Saucier
Measuring Cups & Spoons
Whisk
Baking Tray & Baking Paper

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven at 350°F or in a skillet over low heat to maintain its moisture. The hot honey sauce can be refrigerated separately and reheated on the stovetop or microwave before serving.

Top tips!

Smooth Sauce: Mix the cornstarch slurry thoroughly to avoid lumps and ensure a glossy, thick sauce.
Caramelization Key: Let the honey glaze drip onto the tray while baking for caramelized edges that enhance flavor.
Don’t Overbake: Keep an eye on the salmon to avoid drying out; it should flake easily but stay moist.

FAQs

Can I use frozen salmon filets for this recipe?

Yes, but make sure to thaw them completely and pat them dry with a paper towel before seasoning and baking. This ensures even cooking and better caramelization.

Is there a substitute for soy sauce in the hot honey glaze?

Tamari or coconut aminos work great as substitutes, especially if you need a gluten-free option. They’ll maintain the savory depth without compromising flavor.

What side dishes go best with hot honey salmon?

Steamed rice or quinoa are classic choices, but roasted vegetables or a crisp side salad with a tangy vinaigrette also pair beautifully with the sweet and spicy glaze.