Hot Honey Salmon Recipe
I’m beyond obsessed with hot honey lately. From these Hot Honey Chicken Bowls to a vegetarian version with Hot Honey Chickpeas, I can’t stop with this deliciously sweet and spicy sauce! I truly want to add it to everything.
Today, I’m adding it to salmon and omg….this one’s a good one! The best part? It’s super easy to make and can be put together in just 30 minutes! Think hot honey glaze over pink salmon, caramelized to perfection and added to wholesome rice, savory roasted veggies, and pickled favorites. These Hot Honey Salmon Bowls are the best healthy weeknight dinner recipe!
RELATED: 100+ Quick Healthy Dinner Ideas (30 Minutes Or Less)
Ingredients/Substitutions
One of my favorite things about this meal is how simple the ingredients are. And when it comes to the bowls, you can really change up the veggies to make them your own! Here’s what you’ll need for this easy Hot Honey Salmon bowls recipe.
Hot Honey Salmon
- Avocado oil (or olive oil)
- Salmon (remove skin, cut into 1-2″ cubes)
- Honey
- Sriracha
- Minced Garlic
- Salt/Pepper
- Cayenne (optional)
- Crushed Red Pepper
Bowls
- Asparagus (sliced diagonally)
- Brussels Sprouts (halved)
- Sesame Oil
- Vinegar
- White Sugar
- Salt
- Cucumber Slices
- Shredded Carrots
- Cooked Rice or quinoa
How to Make Hot Honey Salmon
1. Make the Hot Honey Salmon Bites
Cut the salmon fillets into small, 1-2″ sized cubes. Mix the hot honey sauce together and coat the salmon with 1/2 of the mixture on a sheet pan.
2. Bake With Asparagus & Brussels Sprouts
Drizzle the remaining hot honey sauce and sesame oil over the asparagus and Brussels sprouts. Place it on a baking sheet with the salmon.
3. Bake
Bake for about 20-25 minutes!
4. Pickle Cucumbers & Carrots
While everything bakes, mix vinegar, sugar, and salt and lightly pickle the cucumbers and carrots for about 5 minutes.
5. Put the Bowls Together
Layer the bowls with cooked rice (or quinoa), hot honey salmon bites, asparagus, Brussels sprouts, pickled cucumbers, and pickled carrots.
RELATED: The Ultimate Guide To Salmon
Time-Saving Tips
- Busy skinless, boneless salmon to save time.
- You can sub the homemade sauce with 1/2 cup store-bought hot honey!
- Steamed veggies or veggie mixes work great, too!
- Use pre-cooked rice/quinoa.
Other Hot Honey Salmon Pairings
- Roasted Cauliflower
- Barbecue Ranch Pasta Salad
- Crispy Yuca Fries Recipe
- Sweet Potato Mash
- Easy Instant Pot Brown Rice
- Roasted Brussels Sprouts With Goat Cheese
- Crispy Air Fryer Zucchini
- Spinach Ricotta Mac & Cheese
More Easy Salmon Recipes
- Chili Crunch Salmon Cream Cheese Bagel
- Lemon Basil Pesto Salmon
- Creamy Salmon Pasta Recipe
- Maple Barbecue Salmon Recipe
- Baked Teriyaki Salmon Recipe
More Healthy Bowl Recipes
- Spicy Cashew Chicken Noodle Bowls
- Cilantro Lime Rice Bowls
- Chicken Shawarma Grain Bowls
- Honey Glazed Salmon Bowls
- Chimichurri Chicken Bowls
Did you make this Hot Honey Salmon recipe? Rate it below and follow along on Instagram for more healthy dinner ideas!
Hot Honey Salmon (Easy Bowl Recipe)
Ingredients
Hot Honey Salmon
- 1 Tablespoon avocado oil
- 16 ounces salmon (remove skin, cut into 1-2" cubes)
- 1/3 cup honey
- 1/4 cup sriracha
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon cayenne (optional)
- 1/4 teaspoon crushed red pepper
Bowls
- 1 bunch asparagus (sliced diagonally)
- 2 cups brussels sprouts (halved)
- 1 Tablespoon sesame oil
- 1/4 cup vinegar
- 1 Tablespoon white sugar
- 1/2 teaspoon salt
- 1 cup cucumber slices
- 1 cup shredded carrots
- 2 cups cooked rice or quinoa
Instructions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with foil or parchment paper and coat it with avocado oil.
- Mix the honey, sriracha, garlic, salt, pepper, cayenne, and crushed red pepper to create the hot honey sauce.
- Lay cubed salmon about 1" apart on one side of the pan and coat with 1/2 of the hot honey mixture.
- In a large bowl toss your Brussels and asparagus with the remaining hot honey sauce and 1 tablespoon of sesame oil. Place on the rest of the baking sheet.
- Bake for 20 minutes, or until the veggies are tender and the salmon is cooked through.
- While fish and veggies bake, in a small bowl add vinegar, sugar, and salt, mix well, then add in the cucumber and carrots. Stir to coat and let sit, stirring every 5 minutes. Drain before using.
- Serve each bowl with cooked rice, salmon, veggies, pickled cucumber, and carrots.
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