This hot honey salmon will spoil you for other salmon dishes! So full of flavour and quick and easy, too. Served with quick sautéed baby bok choy, flavoured with sesame oil.
Hot honey salmon: at a glance
What is it? Skin-on salmon fillet, brushed with a quite hot honey glaze and cooked under the broiler in the oven until sticky and browned.
Why you’ll love it! The salmon cooks beautifully and quickly under the broiler, while the glaze cooks up to a sticky, caramelized coating. Foil-lining the baking pan means no-mess clean up, too!
How do you make it? Cook the glaze in a small saucepan on the stovetop until thick and syrupy. Line a pan with foil, place the salmon on the foil skin-side down, then brush the top of the salmon with the glaze. Cook under the broiler in the oven, basting again halfway through, until cooked through, about 8-12 minutes.
Ingredients and substitutions
A few notes about the key ingredients …
Salmon – If buying salmon specifically for this recipe, look for a large skin-on fillet that is as close to uniform thickness as possible, so the salmon will cook evenly. Otherwise, use what you have. The glaze will work fine with any cut of salmon, though the oven time may be reduced for smaller/thinner fillets.
Asian chili garlic sauce – Chili garlic sauce is recommended, as it has the perfect flavouring for this glaze. A substitute would be Sambal Oelek, but use just 1/3 of the amount specified, as it is much spicier. In a pinch, Sriracha might work.
White wine vinegar – The best substitute for white wine vinegar would be rice vinegar.
How to make hot honey salmon: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Start by adding the ingredients for the hot honey glaze in a saucepan.
Step 2: Bring the hot honey glaze to a boil, then simmer briefly.
Step 3: Simmer the hot honey until it thickens and becomes syrupy. Let it cool for about 5 minutes.
Step 4: Place the salmon on a piece of foil, then fold up the foil around the salmon to contain the glaze.
Step 5: Brush some of the glaze on the salmon and pop into the oven under the broiler.
Step 6: Meanwhile, add some ginger garlic sauce to a hot, oiled skillet.
Step 7: Add the baby bok choy to the skillet and add the soy sauce and sesame oil. Cover and cook about 2-3 minutes until tender-crisp.
Step 8: Remove the salmon once cooked to 145F and browned in spots. Drizzle the remaining hot honey glaze over the top to serve.
Recipe tips!
- Don’t cook the sauce ahead as it will stiffen as it cools and won’t be a brush-able texture. You can assemble the ingredients in a saucepan ahead, but cook it only when ready to use it.
- Asian chili garlic sauce isn’t spicy – just flavourful. As written, you won’t find it a spicy glaze. If you substitute another chili sauce, you may need to adjust the amount used.
- You can also cook the salmon in an air fryer. See the Recipe Card below for instructions.
What to serve with hot honey salmon
I’ve included a quick baby bok choy side dish for this recipe, but if that isn’t an option, something green like roasted broccoli or asparagus, or garlicky green beans would be great.
A cucumber salad would be fresh and pair well with the salmon, or any green salad, perhaps with an Asian dressing. If you want a carb, I think simple roasted potatoes would work well.
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Get the Recipe: Hot Honey Salmon and Baby Bok Choy
Ingredients
- 8-12 oz skin-on salmon fillet
For the hot honey glaze:
- 1/3 cup mild honey
- 1/3 cup white wine vinegar, or rice vinegar
- 3 Tablespoons Asian chili garlic sauce
- 2 Tablespoons soy sauce, low-sodium recommended
For the baby bok choy (optional):
- 10-12 baby bok choy, about 1/2 lb.
- 1 Tablespoons cooking oil
- 1 teaspoon ginger garlic paste , (or 1/2 tsp minced ginger with 1/2 tsp minced garlic)
- 1 Tablespoon soy sauce
- 1 teaspoon sesame oil
- red pepper flakes
- sesame seeds
Instructions
- Preheat the oven broiler with the rack in the centre of the oven. Line a baking sheet with foil.
- Prepare the baby bok choy by rinsing it well under cold water to remove any dirt between the leaves, then drying it off well with a paper towel. Slice a very tiny bit of the bottom stem end off, then cut the baby bok choy in half (or quarters, if larger). Set aside.
- Make the hot honey glaze by adding all the 1/3 cup mild honey, 1/3 cup white wine vinegar, 3 Tablespoons Asian chili garlic sauce and 2 Tablespoons soy sauce to a medium saucepan. Heat over medium heat, stirring regularly, until the mixture comes to a boil. Reduce the heat slightly and allow the glaze to simmer until thickened and syrupy (coats the back of a spoon), about 8-10 minutes. Let the glaze cool for 5 minutes before using.
- Place the 8-12 oz skin-on salmon fillet onto the foil, skin side down. Scrunch up the foil around the edges of the salmon so it creates a foil dam around the salmon that will keep the glaze from escaping. (See step-by-step photos if this is unclear.)
- Remove and set aside 2 Tablespoons of hot honey glaze, then brush 1/2 of the glaze on the salmon.
- Broil the salmon in the oven for 8-12 minutes, basting with the remaining glaze halfway through cooking. Cook the salmon until it flakes easily with a fork and reaches 145F internal temperature.
- While the salmon is in the oven, cook the baby bok choy.
- Heat the 1 Tablespoons cooking oil in a large, non-stick skillet over medium-high heat. Add 1 teaspoon ginger garlic paste , and then place the prepared 10-12 baby bok choy into the skillet. Sauté the boy choy, stirring regularly, until it takes on a little colour. Reduce the heat to medium. Add the 1 Tablespoon soy sauce and 1 teaspoon sesame oil and stir in. Cover the skillet with a lid (or place a large baking sheet over the top of the pan) and steam the bok choy for 2 minutes. Toss, cover and cook another 1-2 minutes or until tender. Sprinkle with red pepper flakes and sesame seeds.
- Serve the salmon by breaking it apart into chunks with a fork. Transfer to serving plates with a spatula, leaving the skin behind. Spoon remaining sauce over salmon to serve. Serve baby bok choy on the side.
Notes
More salmon recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
