These Hot Honey Salmon Bites are cooked with sriracha, honey, garlic and ginger for so much flavor with so little effort. A perfect easy dinner when you serve with rice and some marinated cucumbers for a delicious rice bowl.
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Ingredients
This baked salmon recipe is so easy to make with relatively standard ingredients.
- Salmon: raw cubed fresh salmon, cut into 1 inch cubes.
- Sriracha: a spicy sauce that adds a little heat to the dish – I like the one with the green cap, but any brand works.
- Honey: to balance out the spiciness of the dish. Any regular honey will work.
- Garlic: grated garlic so it infuses evenly throughout, adding so much flavor.
- Ginger: brightens everything up with great acidity and fresh flavor.
- Salt: kosher salt - Diamond Crystal is my go-to.
- Olive oil: helps make the base of the sauce.
- Scallions / green onions: a fresh element for topping the finished dish.
Ingredient substitutions
- Instead of fresh garlic you can use garlic powder, 1 tsp
- Instead of fresh ginger you can use powdered ginger, 1 tsp
- Rather than sriracha you can use your favorite hot sauce or red pepper flakes.
- If you want it to be less spicy, I'd suggest swapping the sriracha or hot sauce with 1-2tsp of chili powder
- Other fresh herbs that work instead of green onions are chives or cilantro.
Step by step instructions
For the full recipe for these crispy hot honey salmon bites refer to the recipe card at the end of this post.
1. In a medium bowl, combine your cubed salmon with the marinade ingredients – everything except the scallions.
2. Transfer the salmon cubes to a large sheet pan lined with parchment paper, placing the salmon pieces so they aren't touching for the most part.
3. Roast in the oven until cooked through with caramelized edges.
4. Serve with rice and some marinated cucumbers.
Tips and tricks
- Place the salmon pieces in an even layer barely touching if at all when you roast so the heat can get to them from all sides to cook evenly.
- My favorite marinated cucumbers are simple to make with a little soy sauce, sesame oil, rice vinegar, and sesame seeds. If you don't have rice vinegar you can use a squeeze of lime juice or apple cider vinegar. Here's a good recipe to follow if you'd like.
- Fully cooked salmon should be at an internal temperature of 145°F, and medium rare is 125-135°F.
- If you’re comfortable, gently press your hands around the top of the salmon before cutting it to make sure there are no bones left in there by accident. If there are, you can just easily pull it out with your fingers – it would be a small, thin, white bone
- You can use frozen salmon for this recipe, follow the same instructions however the baking time will be a bit longer.
Serving suggestions
I love serving this rice in bowl form, below are some suggestions! Also if you have a dipping sauce like spicy mayo that would be great, too.
- Jasmine rice or brown rice
- Something vinegary: marinated cucumbers, pickled onions, pickled carrots
- A vegetable: charred broccoli, roasted asparagus, sautéed bok choy, roasted brussels sprouts
Air fryer instructions
Follow the same instructions but cook in the air fryer basket at 400°F for 5-8 minutes.
Stovetop instructions
Warm a bit of olive oil over medium high heat in a large skillet and sear the salmon pieces until cooked through, about 4-8 minutes (flipping half way through).
Storage and reheating
- Store leftover salmon in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave for a few minutes until warmed through.
How to easily remove skin from salmon
There are two super easy ways to remove skin from salmon –
- Put the salmon flesh side down on the cutting board, using a sharp knife in one hand and the other hand to peel the skin back, slowly slice the skin off
- Pour boiling water on the salmon skin and let it sit for 1 minute, then the skin should peel right off – this does not cook the salmon.
FAQs
Farmed salmon has more omega-3 fatty acids but also more saturated fat, whereas wild-caught salmon has fewer calories and less saturated fat.
You don’t need to but I prefer to.
Salmon is high in omega-3 fatty acids and protein. It’s also a good source of vitamins D and B12.
A typical serving size is 3-4 ounces of salmon per person, but I don't personally find that to be enough so I typically allot about ½ lb per person.
Did you make this recipe? Leave a rating and review below and tag me on social!
📖 Recipe
Hot Honey Salmon Bites
Ingredients
- 1 lb fresh salmon skin removed and cubed into 1-inch pieces
- 1.5 tablespoon sriracha
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 tbsp olive oil
- 2 teaspoon garlic grated, about 2 cloves
- 2 teaspoon ginger grated, about 1 inch knob
- 1 tablespoon fresh scallions
Instructions
- Preheat your oven to 425°F.
- In a medium bowl, combine your cubed salmon with the marinade ingredients (sriracha, honey, salt, garlic, ginger, olive oil) – everything except the scallions.
- Transfer the salmon cubes to a large sheet pan lined with parchment paper, placing the salmon pieces so they aren't touching for the most part.
- Roast in the oven until cooked through with caramelized edges, about 8-15 minutes depending on the size of your pieces.
- Serve with rice and marinated cucumbers.
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