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Hot honey salmon in a skillet is my go-to for big taste with pretty much no effort. The salmon gets a caramelized golden crust, drenched in garlicky sweet-hot honey right in the pan. It’s a quick toss-it-together meal that feels fancy whether you’re piling it over roasted veggies or spooning it on some rice.
I tossed this together after a busy day and couldn’t believe all the flavors packed in it. Now, it’s my weeknight staple when I want something good with no wait.
Tasty Ingredients
- Garlic cloves: Chop them up fine for the most flavor. Pick firm, fat ones for the best results.
- Unsalted butter: This gives your sauce a rich taste. Use good butter for a clean finish.
- Kosher salt: Brings out the salmon’s natural taste without going overboard.
- Rice vinegar or apple cider vinegar: Brightens things up and keeps everything balanced.
- Salmon fillets: Around six ounces per piece, look for ones that are bright and firm so they stay juicy.
- Paprika: Powder with a gentle smoky flavor, gives both color and a subtle kick—sweet paprika is awesome.
- Black pepper: Freshly cracked for a nice little bite.
- Honey: Gives that sticky sweet glaze (local honey adds richness if you have it).
- Crushed red pepper flakes: For the spicy punch—use more or less to match your mood.
Simple Steps
- Drizzle and Serve:
- Move the salmon onto plates. Add a little of the leftover hot honey sauce over each fillet for extra sweet heat at the end.
- Baste in Sauce:
- Tip your skillet gently. Scoop up the sauce and spoon it over the fish for a couple minutes, giving every piece that sticky shine and helping them stay juicy.
- Mix and Make the Sauce:
- Push the salmon to the pan’s edge and turn down the heat. Drop butter in the middle and, once melted, toss in minced garlic. Stir and let it bubble so the kitchen smells amazing, then add half the hot honey mix.
- Flip to Finish:
- Flip those salmon pieces over—skin stays down this time. Cook just a bit longer, maybe two minutes, to keep the centers moist.
- Sear the Salmon:
- Get your skillet hot (10-12 inches works). If using skinless, add a bit of oil. Salmon goes in flesh side down. Press on it a little so it browns evenly, then leave it still for about 4-6 minutes to get that nice crispy crust.
- Whisk the Hot Honey:
- Mix honey, chili flakes, and vinegar together really well. Set aside so the flavors meld for a few minutes.
- Season the Fish:
- Pat the salmon super dry with paper towels—this makes it brown up better. Coat the flesh side with your seasoning mix and let it chill at room temperature while you work on the sauce.
- Combine Dry Seasonings:
- Stir together salt, black pepper, and paprika in a tiny bowl so you get an even blend for perfect flavor in every bite.
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Honestly, I can’t get enough of how the honey turns all bubbly and gold. That warm sweet heat fills up your kitchen and always makes me think of the day my partner first called this their ultimate salmon.
How to Store
Let the fish cool before packing it up, and use a sealed container in your fridge. It’s good for two days. Heat it up gently, covered, in the microwave or oven so it stays nice and moist. If the honey butter firms up too much in the fridge, grab a whisk and stir to loosen before adding more.
Ingredient Swaps
No rice vinegar? Grab apple cider vinegar instead. Or try white balsamic or a squeeze of lemon if you’re in a pinch. For less heat, cut back the chili flakes or swap in extra smoked paprika. Frozen salmon? Just thaw it all the way and dry it off before cooking.
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Serving Up Ideas
This salmon is great with fluffy jasmine rice and some quick-fried greens. Pile it on an herby salad or tuck it inside a warm tortilla with avocado and slaw. For a crowd, arrange the pieces on a big plate and toss on lots of herbs and lemon slices.
Food Roots
Hot honey started out as a pizza topping in NYC but now brings that sweet spicy kick to everything from fried chicken to fish. This salmon is a fun mix of bold Southern and Asian flavors, giving you sweet-heat magic in one simple pan.
FAQs About the Recipe
- → Can I use skinless salmon fillets?
Absolutely, either type will do. Just keep an eye on skinless pieces as they might finish cooking a bit quicker.
- → How spicy is the hot honey sauce?
You control the heat! Sprinkle in fewer red pepper flakes if you want it mild, toss in more if you love a good kick.
- → What can I substitute for rice wine vinegar?
Apple cider vinegar is a good swap—it brings the same kind of pop against all that honey and butter.
- → Can I prepare this dish ahead of time?
It’s best enjoyed fresh from the pan, but you’re fine making the hot honey by itself ahead and gently warming it up later.
- → What sides pair well with hot honey salmon?
Try it with a bright green salad, roasted veggies, or a side of fluffy rice if you want a perfect match.
- → Is it necessary to baste the salmon?
Basting helps the fish soak up all that buttery honey goodness so every bite is juicy and bursting with flavor.