Hot Honey Salmon Fillets

If you're looking for a quick and easy salmon recipe for dinner, this is definitely it! My Hot Honey Salmon takes about 15 minutes from start to finish, and the flavor is absolutely irresistible.

I've been making this salmon recipe for a few years -- any time I need to get something super quick and delicious on the table.

And just because this is a 15-minute recipe, it's definitely fabulous enough for guests! In fact, it can certainly be the star of a dinner party.

Chili crisp and honey come together in seconds to create a perfect hot honey with a delightful crunch.

Add a salad and dinner is ready!

First, what is Hot Honey?

Hot honey is honey infused with hot chili peppers. Usually the chilies are strained from the honey, leaving you with a smooth mixture. We're using a "cheat method," mixing the honey with chili crunch, which is a scrumptious, quick method that includes a few tasty extras. It's a Crunch Hot Honey.

The Ingredients

• salmon - Select salmon with firm flesh and a fresh aroma. I prefer to remove the skin, but leaving it on is okay, too. It will become deliciously crispy if left on.
• honey - Use your favorite honey. Much like cooking with wine, when you cook with honey, the flavor is important. I prefer using raw honey, which is not pasteurized or processed in other ways. All honey varieties and brands will vary, from thick to thin textures and floral to fruity flavors. Tip: If your honey is on the thick side, warm it slightly so it's pourable.
• chili crunch - Chili Crunch (also called chili crisp), is a spicy and crunchy condiment. Though there are dozens of versions, it's typically made with fried chili peppers infused in oil, with other ingredients like garlic, onions and sesame seeds. I like Momofuku brand and Trader Joe's also has a great one. Substitutions: Chili paste, like Sambal Oelek or Gochujang, are good substitutes for the chili crunch. I would use these to taste because their levels of heat might vary.
• lime juice - I find that limes with smooth skin are juiciest.

How to Make Hot Honey Salmon

- Place the salmon fillets on a large plate or baking sheet. Mix the chili crunch with the honey and lime juice and drizzle/spread it over the salmon fillets.

- Lightly coat the bottom of a large skillet with the oil and place it over high heat. Once the pan is very hot, add the coated fillets. (You should hear a sizzling sound when the salmon hits the pan -- if you don't the pan isn't hot enough yet.)

- Keep the heat high for the first 2 to 3 minutes, then reduce it to low, cover and continue to cook just until it's almost cooked through, about 6 to 7 minutes.

Recipe Tip: Most fish is at its best when the center is still a bit translucent, which is why I say "almost" cooked through.

* BAKING IT IN THE OVEN * You can also bake the salmon in the oven. When you coat it with the hot honey mixture, do so on a parchment-lined sheet pan. Then place the sheet pan in a 375℉ oven until it's almost cooked through, about 10 minutes.

Variations

• You can make it with lemon instead of lime -- or neither, if you prefer.
• Try it with other types of fish you like! Cod and Mahi Mahi would be be great.
• To make this recipe even easier, you can use a prepared hot honey. The downside -- in my humble opinion -- is that you won't get the delicious crunch from the bits of chili, onion, and garlic in the chili crunch.

Serving Suggestions

All you really need is a bright side salad to go with the salmon. It's also fantastic served beside, on top of, Cilantro Coconut Rice, which you can make ahead of time.

Making it Ahead

• I don't recommend making this ahead unless you want to serve it cold. It's best right out of the pan, and since it only takes minutes, ideally you'll make it just before it's time to eat. (It's really good cold, mixed into a salad.)
• You can make the hot honey mixture a day ahead, keeping it covered at room temperature.

More Amazing Salmon Dinner Recipes

I hope you love this as much as we do at my house!