Hot Honey Salmon Bites (Printable)

Tender salmon cubes glazed in a sticky, spicy-sweet hot honey sauce, perfect for appetizers or a flavorful 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 to 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. Line a baking tray with parchment paper and set aside.
02 - In a large bowl, toss the salmon cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated on all sides.
03 - Spread the seasoned salmon pieces on the prepared baking tray in a single even layer, leaving space between each cube for proper browning.
04 - Bake for 8 to 10 minutes until the salmon is just cooked through and lightly golden on the edges.
05 - While the salmon bakes, combine honey, hot sauce, soy sauce, and lemon juice in a small saucepan. Heat over medium-low, stirring constantly until smooth and the mixture just begins to bubble, about 2 to 3 minutes. Remove from heat.
06 - Remove 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 baking tray and broil for 2 to 3 additional minutes. Otherwise, serve immediately.
08 - Sprinkle with sesame seeds and chopped fresh chives or green onions before serving. Serve with rice, in lettuce cups, or as party skewers.

# Expert Suggestions:

01 -
  • The sticky glaze clings to every golden cube and makes each bite better than the last.
  • You probably have every ingredient already sitting in your pantry.
  • They disappear from the plate within minutes no matter how many you make.
02 -
  • Salmon cubes continue cooking after you pull them from the oven so take them out when they still look slightly underdone in the center.
  • Heating the sauce too long or too hot will cause the honey to scorch and turn bitter rather than sticky.
03 -
  • Pat the salmon completely dry with paper towels before seasoning because moisture is the enemy of a good glaze.
  • The optional extra bake under the broiler for one minute after saucing gives you a caramelized crust that makes these taste restaurant quality.

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