Hot Honey-Glazed Salmon with Crispy Skin

Hot Honey Salmon Bites are tender, bite-sized pieces of salmon glazed in a homemade sweet-and-spicy hot honey, served over fluffy rice with crisp steamed vegetables. This recipe is quick and satisfying—ready in about 30 minutes—making it perfect for busy weeknights. It’s fresh, nourishing, and simple enough to meal-prep for lunches or dinners throughout the week.

Why Hot Honey Salmon Hits The Spot

• Sweet-spicy balance: The hot honey glaze combines sweetness and heat in a way that elevates the salmon and keeps each bite interesting.
• Bite-sized convenience: Cutting the salmon into small pieces makes it easy to eat and great for sharing or for bowls and salads.
• Veggie-forward: Pairing the salmon with steamed or roasted vegetables keeps the dish light and adaptable—pick whatever you prefer.

Ingredient Notes

All specific ingredient amounts and the complete recipe are included in the recipe card below.

• Salmon: Choose a fresh, high-quality fillet and cut into roughly 1–1.5 inch bite-sized cubes for even cooking.
• Honey: The base of the hot honey; use a pure honey for best flavor and texture.
• Seasonings: Red pepper flakes, cayenne, garlic powder, dried thyme, salt and pepper create a well-rounded glaze and seasoning for the fish.
• Vegetables: Asparagus and edamame are used here, but you can substitute broccoli, snap peas, green beans, or any quick-cooking vegetable you like.
• Garnish: Green onions (scallions) add a fresh, mild onion finish.
• Rice: Long-grain white rice is used for a fluffy bed, but brown rice, quinoa, or cauliflower rice are excellent alternatives if you prefer.

Steps To Make This Recipe

Below is an overview of the cooking process. The printable recipe card after this section contains exact measurements and a clear, step-by-step guide.

1. Make the hot honey: In a small saucepan combine honey with red pepper flakes, cayenne, and dried thyme. Warm over low heat just until the spices infuse and the mixture loosens. Remove from heat and transfer to a jar. The hot honey will keep in the refrigerator for up to two weeks.
2. Cook the rice and prep the salmon: Start the rice according to package directions so it finishes around the same time as the salmon. Cut the salmon into bite-sized cubes (about 1–1.5 inch) and season with salt, pepper, and garlic powder.
3. Prepare the vegetables: Cook edamame according to package directions and blanch or steam the asparagus until tender-crisp. You can also roast vegetables if preferred. Add sliced avocado when assembling if desired.
4. Cook the salmon bites: Heat a well-oiled skillet over medium heat. Add the salmon pieces and cook for about 3–4 minutes per side, or until they reach your preferred doneness. In the final minute, spoon 3–4 tablespoons of hot honey over the salmon so the glaze caramelizes slightly. Reserve additional hot honey for drizzling when serving.
5. Assemble the bowls: Divide the rice among bowls, top with glazed salmon bites, vegetables, and a sprinkle of chopped green onions. Drizzle extra hot honey on top for added sweetness and heat.

Other Salmon Recipes To Try

Salads

Salmon Cobb Salad

Dinner

Blackened Salmon Tacos

Dinner

Easy Firecracker Salmon

Dinner

Teriyaki Salmon Noodles

Hot Honey Salmon

By Bailey Rhatigan

Hot Honey Salmon Bites are coated in a homemade sweet and spicy hot honey and served over fluffy rice with crisp steamed vegetables for a bright, balanced meal.

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 4 servings

Equipment

• saucepan for honey and rice
• skillet for sautéing salmon

Ingredients

Hot Honey

• 1/3 cup honey
• 1–3 tsp red pepper flakes, to taste
• 1/2 tsp cayenne pepper, to taste
• 1/2 tsp dried thyme

Salmon Bowls

• 1 cup uncooked rice (or preferred grain)
• 1.5–2 lbs salmon, skin removed
• 1 tsp salt and 1 tsp pepper (or to taste)
• 2 tsp garlic powder
• 1/4 cup cooked edamame
• 1 lb asparagus
• 4 scallions, chopped

Instructions

Hot Honey

• Combine the honey with red pepper flakes, cayenne, and dried thyme in a small saucepan. Warm over low heat until the honey loosens and the spices infuse—do not boil. Remove from heat and pour into a jar. Keep refrigerated for up to two weeks.

Hot Honey Salmon

• Prepare the salmon and rice: Begin cooking the rice according to package directions. Cut the salmon into roughly 1–1.5 inch pieces and season with salt, pepper, and garlic powder.
• Steam the vegetables: Prepare edamame according to package directions and blanch or steam asparagus until crisp-tender. Slice avocado for serving if desired.
• Cook the salmon bites: Heat a skillet over medium with a light coating of oil. Sear the salmon pieces for about 3–4 minutes per side, depending on thickness. In the last minute of cooking, spoon 3–4 tablespoons of hot honey over the salmon to glaze. Reserve additional honey to drizzle on assembled bowls.
• Assemble: Divide rice into bowls, top with salmon and vegetables, garnish with chopped scallions, and drizzle extra hot honey to taste.

Notes

• Salmon can be left as larger filets instead of bite-sized pieces if preferred.
• Substitute any quick-cooking vegetables you like to make this dish your own.
• Adjust spice levels in the hot honey to suit your preference.
• Leftovers: refrigerate up to 4 days or freeze portions for up to 2 months.

Nutrition

Calories: 538 kcal |
Carbohydrates: 67 g |
Protein: 41 g |
Fat: 12 g

Nutrition information is an estimate and should be used as a general guide.

Additional Info

• Author: Bailey Rhatigan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Course: Main Course
• Cuisine: American
• Servings: 4

Like this recipe? Leave a comment below to share how it turned out or any tweaks you made.