Hot Honey Salmon Bites

A bowl of rice with hot honey bites, broccoli, and sliced avocado.

5 from 3 votes

Hot Honey Salmon Bites are tender, perfectly seared cubes of salmon glazed in a sweet and spicy hot honey sauce. These bites make a quick appetizer or main dish with rice and veggies!

Course Appetizer, Main Dish

Cuisine American

Keyword hot honey salmon bites, salmon bowls

Prep Time 15

Cook Time 12

Total Time 25

Servings servings

Calories 374kcal

Author Sue Ringsdorf

Ingredients

1 ½ pounds salmon - skin removed and sliced into 1-inch cubes
2 Tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup hot honey (divided) - we use Mike's hot honey

Instructions

Prep Salmon. Preheat oven to 425 degrees. Slice salmon in bite-sized cubes (about one inch or a tad bigger).
1 ½ pounds salmon
Combine marinade. In a small mixing bowl, combine olive oil, two tablespoons of hot honey, and seasonings – paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and freshly ground black pepper. Whisk well and place salmon in marinade for about 15-30 minutes.
2 Tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 Tablespoons hot honey
Add salmon to baking sheet. Spread salmon bites out on prepared baking sheet so that the salmon pieces don’t overlap.
Bake. Bake salmon bites for 8-9 minutes, or until they are almost cooked through (but not quite).
Add remaining hot honey. Remove pan and then drizzle bites with remaining two tablespoons of hot honey. Broil for a minute or two, or until cooked to your liking.
2 Tablespoons hot honey
Serve salmon bites. Serve hot honey salmon bites as a quick appetizer or add to bowls with rice and veggies. We like a combo of white rice, roasted broccoli, and avocado slices (plus I recommend adding an extra sprinkle of salt and pepper).

Notes

I normally don’t use a thermometer to test salmon for doneness. My preference is to use a fork. You want it to JUST flake apart – be careful to avoid overcooking.
Store leftover hot honey salmon in an airtight container in your refrigerator for 2-3 days. We also like to add ingredients to meal prep containers for lunches on the go.

Nutrition