Hot Honey Salmon Skillet

Hot honey salmon skillet is my answer for when I want bold flavor with barely any fuss. You get golden caramelized salmon laced with garlicky spiced honey all in one skillet. This is one of those quick dinners that ends up impressing everyone at the table whether you serve it with rice or roasted vegetables.

When I first made this salmon after a long workday I was blown away by the layers of flavor and now it is a go-to for both weeknights and easy entertaining

Ingredients

• Salmon fillets: about six ounces each opt for fillets with bright moist flesh and firm texture this ensures juicy results
• Kosher salt: enhances the natural flavor without overwhelming
• Black pepper: freshly cracked for a subtle kick
• Paprika: adds a smoky hint choose sweet paprika for a balance of color and flavor
• Honey: gives a sticky sweet glaze go for local honey for richness
• Crushed red pepper flakes: let you control the heat level
• Rice wine vinegar or apple cider vinegar: adds brightness and balances the sweet and heat tang
• Unsalted butter: makes the sauce silky and rich always use high-quality butter for clean flavor
• Garlic cloves: minced for a savory backdrop choose firm plump cloves for best taste

Step-by-Step Instructions

Prep the Seasoning:

Mix kosher salt black pepper and paprika in a small bowl making sure the blend is even so each bite of salmon is perfectly seasoned

Season the Salmon:

Pat the salmon fillets very dry on both sides with paper towels this helps the surface brown then sprinkle the seasoning generously over the flesh side and let it sit at room temperature while you prep the sauce

Mix Hot Honey:

Whisk together honey red pepper flakes and vinegar in a small bowl stir until well combined and set aside to let the flavors blend

Sear the Salmon:

Heat a ten to twelve inch nonstick skillet over medium high for about three minutes add a thin coating of oil if your salmon is skinless place the salmon in flesh side down and press gently to ensure even contact let it cook untouched for four to six minutes until a deep golden crust forms

Flip and Finish Cooking:

Carefully flip the salmon fillets now skin side or the other side down cook two minutes more so the fish is almost cooked through but still juicy

Make the Sauce:

Move the salmon fillets to the edge of the pan reduce the heat to medium low drop the butter into the center when melted add minced garlic stir and let bubble for one to two minutes until fragrant then pour in half the hot honey sauce

Baste the Salmon:

Tilt the skillet slightly and use a spoon to baste the sizzling sauce over each fillet for two to three minutes this swathes them in glossy flavor and helps them stay moist

Plate and Serve:

Transfer salmon to serving plates and drizzle each piece with a thread of the remaining hot honey sauce for a final hit of sweet heat

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My favorite part is the way honey bubbles in the pan turning sticky and amber that spicy shimmer makes the kitchen smell amazing and it always reminds me of the first time my partner said this is my new favorite salmon

Storage Tips

Let your salmon cool before storing and always use an airtight container in the fridge it will keep for up to two days To reheat gently warm covered in the microwave or oven to keep it moist The hot honey butter also firms up in the fridge so whisk any leftovers to loosen before drizzling

Ingredient Substitutions

If you are out of rice wine vinegar apple cider vinegar is perfect White balsamic or a squeeze of lemon also works For a milder dish use less pepper flakes or swap in a touch of smoked paprika If you only have frozen salmon thaw completely and pat extra dry before seasoning

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Serving Suggestions

Hot honey salmon loves steamed jasmine rice and quick sautéed greens I also love it over an herby salad or tucked into warm tortillas with avocado and slaw For a feast line the fillets up on a platter scatter with fresh herbs and lemon wedges

Cultural Context

Hot honey originated as a pizza topping in New York City but its spicy sweet magic elevates everything from fried chicken to fish This salmon is a playful nod to bold Southern and Asian flavors marrying the American love of sweet heat with classic skillet cookery

Frequently Asked Questions

→ Can I use skinless salmon fillets?

Yes, both skin-on and skinless fillets work well. Adjust cooking time as skinless fillets may cook a bit faster.

→ How spicy is the hot honey sauce?

The heat can be adjusted by varying the amount of red pepper flakes. Start with less for milder flavor, add more for extra kick.

→ What can I substitute for rice wine vinegar?

Apple cider vinegar is a suitable alternative, offering a similar tangy balance to the honey and butter.

→ Can I prepare this dish ahead of time?

For best results, serve immediately after cooking, but the hot honey can be made ahead and reheated as needed.

→ What sides pair well with hot honey salmon?

Steamed rice, roasted vegetables, or a crisp green salad complement the bold flavors of the hot honey glaze.

→ Is it necessary to baste the salmon?

Basting ensures the fillets absorb the buttery hot honey, resulting in a more flavorful and juicy dish.