Hot Honey Roasted Salmon.
Embarrassingly easy hot honey salmon, coming right up.
Seriously, hot honey salmon is making its weeknight rounds over here. This is a way to get even a non-salmon lover INTO it.
Read: Eddie. He doesn’t love salmon and I adore it. I could probably eat it two or three nights a week.
Our obsession with hot honey started a few years ago. Hot honey pineapple wedges, anyone?
Oh my gosh.
And these hot honey sweet potatoes are an absolute dream. I first made them for a friendsgiving (wanting things to be a little different, but the same… you know!) and we’ve been dying over them ever since.
After that, I put hot honey on pizza and things just went up from there.
I’m not an overly spicy person. I mean, I don’t LOVE the heat. Eddie likes lots of heat and I like very mild heat.
The hot honey is perfect for me once the peppers and seeds are removed. If you like things hotter, keep the peppers and the seeds in. If you are afraid of the heat to begin with, you can remove the seeds from the peppers and just add the chopped pepper itself to the honey, then remove it.
So many ways to make hot honey!
Also, if you like things really hot, teach me your ways!
Don’t you feel like it ruins your taste buds?
And ruins the taste of foods?
And overall kills your mouth?
Hurts your… everything?
I would love to learn to eat spicier foods and enjoy them. Right now, I tend to get a heat level of 1 in a thai restaurant. Eddie gets a 10!
This hot honey salmon also slightly reminds me of my toasted sesame ginger salmon from ages ago. It’s one of the most popular recipes on the blog and something we make often. I’m always looking for other ways to spice up salmon because this recipe is tops and one that Eddie will devour.
The hot honey salmon here is one of the recipes we made a few weeks ago that inspired me to start side dish Sundays. Plain white or brown rice compliments this nicely because the salmon has a ton of flavor. I love the parmesan roasted broccoli with it too! It goes with so many different things.
My personal favorite thing to do the next day is making a huge salmon salad. I love a good salmon salad, so a hot honey salmon salad? Um hello! All that flakey, buttery fish makes for the perfect bite with every forkful.
For day-after leftovers, add this on top of some butter lettuce, cherry tomatoes, cucumbers, dried cherries, sliced almonds, feta, and a sprinkle of salt and pepper. After that, spritz it with some more lemon or use your favorite vinaigrette. It’s the most satisfying bowl.
Makes you feel oh-so good too!
Hot Honey Salmon
- 1/2 cup honey
- 1 jalapeño pepper thinly sliced
- 1 (2 pound) salmon filet
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 lemon, thinly sliced
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Heat the honey and the jalapeños in a saucepan over medium-low heat. Let the honey come to a light simmer then turn off the honey. Let it sit for 5 minutes. Strain the honey through a fine mesh sieve to remove the peppers and the seeds.
- Place your salmon filet on the foil and sprinkle it with salt, pepper and garlic powder. Spoon a few tablespoons of the honey on top of the salmon and place the lemon slices on top. Roast for 15 to 20 minute, or until the salmon flakes easily with a fork.
- Before serving, drizzle a bit more honey on the salmon and add the peppers if you wish. Serve with an extra spritz of lemon.
I kind of maybe want to put it in a taco too.