Hot Honey Salmon Bites (Printable)

Tender salmon cubes glazed in a sticky, spicy-sweet hot honey sauce, perfect for appetizers or a main course.

# What You’ll Need:

→ 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

# Directions:

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 seasoned salmon pieces on the prepared baking tray in a single layer, spacing them apart for even cooking.
04 - Bake for 8–10 minutes until the salmon is just cooked through and lightly golden on the edges.
05 - While the salmon bakes, combine the 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 the 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, more caramelized glaze, return the sauced salmon bites to the oven for an additional 2–3 minutes. Otherwise, proceed to serving.
08 - Transfer to a serving platter and garnish with sesame seeds and chopped chives or green onions. Serve immediately.

# Expert Advice:

01 -
  • The sticky sweet and spicy glaze hits every flavor note you want without being complicated.
  • They come together so fast you can make them for a weeknight dinner or a last minute gathering without stress.
02 -
  • Do not overcook the salmon because it will continue cooking slightly from residual heat and from the optional second trip to the oven, so pull it when it still looks just barely done in the center.
  • Taste the sauce before pouring it over the fish so you can adjust the heat level, because once it is on there is no going back.
03 -
  • Cut the salmon cubes as uniformly as possible so they all finish cooking at the same time and you do not end up with some pieces dry and others raw in the middle.
  • Let the sauce bubble for just a moment before removing from heat because that brief simmer helps the flavors meld and thickens the glaze slightly.

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