Serve on salads, pastas, in tacos, with rice or just eat it straight off the pan if it’s that kind of night.
Hot Honey-Glazed Salmon Recipe
This 25-minute main is endlessly versatile and supremely satisfying
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Published Sep 18, 2024
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Kristin Teig/The Ambitious Kitchen Cookbook
Swicy foods are as popular as ever. Before you buy the first on-trend snack you see on the shelf, try this hot honey-glazed salmon recipe from Monique Volz’s new cookbook, The Ambitious Kitchen Cookbook. It’s packed with protein and omega-3s and comes together in less than 30 minutes.
“I’m in love with hot honey,” Volz writes, “and I can’t think of a better, faster way to put dinner on the table than to drizzle a little sweet heat on salmon that’s baked with a spice rub and caramelized beautifully in the oven. Serve on salads, pastas, in tacos, with rice or just eat it straight off the pan if it’s that kind of night.”
You can also plate it with asparagus or green beans if you want to make it a more well-rounded, nutritious meal. Simply season the veggies to your liking, then spread them out evenly on the baking sheet to cook next to the salmon.
Reprinted with permission from The Ambitious Kitchen Cookbook by Monique Volz copyright © 2024. Photographs by Kristin Teig. Published by Clarkson Potter, a division of Penguin Random House, LLC.
Ingredients
Hot Honey
½ cup honey
1 teaspoon crushed red pepper flakes
½ teaspoon apple cider vinegar
¼ teaspoon kosher salt
Salmon
Four 6-ounce salmon filets
1 tablespoon extra-virgin olive oil
Juice of 1 lime
1 tablespoon packed dark brown sugar (or coconut sugar)
1 teaspoon sweet paprika
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon chipotle chile powder
½ teaspoon kosher salt
Freshly ground black pepper
¼ cup hot honey
Directions
1. Make the Hot Honey: In a small saucepan or pot over medium-low heat, combine the honey, red pepper flakes, vinegar and salt. Bring to a simmer, stirring frequently, and cook for about 1 minute. Transfer to an airtight jar and store at room temperature for up to six months.
2. Make the Salmon: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
3. Place the salmon skin-side down on the prepared baking sheet and drizzle it with the olive oil and lime juice. In a small bowl, mix the brown sugar, paprika, garlic powder, chili powder, chipotle powder, salt and a few grinds of pepper. Evenly sprinkle the spice mixture on the salmon and use your fingertips to rub it all over the fish.
4. Bake until the salmon reaches your desired doneness, 10 to 12 minutes. Turn the broiler on high. Broil until the salmon is crispy, watching carefully to avoid burning, about 2 minutes.
5. Immediately brush each filet with 1 tablespoon of the hot honey and serve. To store, keep leftovers in an airtight container in the fridge for up to three days. Reheat it in the microwave in 30-second intervals until warmed through.
Nutrition Facts
467 calories
26g fat
22g carbs
35g protein
21g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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